Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 gm: Sole fish
- 2 tbsp: Mustard seeds, soaked and ground
- 1 bunch: Chopped coriander leaves or mint leaves
- 6 flakes: Garlic, crushed
- 1 tbsp: Chilli powder
- 2 tbsps: Lime juice
- 1 tsp: Turmeric powder
- 2 tbsp: Mustard oil
- 1 tsp: Salt
Directions
Ease the fillets away from the backbone of the fish, leaving them attached at the sides.
Rub the oil on to the insides and outside of the whole fish.
Apply in between the fillets.
Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.
Wrap the fish in an aluminum foil and cook on a barbecue.
If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.
Serve with plain boiled rice.
Category:Indian Recipes
Category:Assamee
Category:Assamee Non-Vegetarian