Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 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 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
| Curry Leaf | 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
- 200 gm Fish
- 2 x Onion
- 1 x Tomato
- 50 gm Lentils
- 1/2 tsp Coriander
- 1 tsp Cumin
- 1/4 tsp Pepper, White
- 1 lt -water
- 25 gm Ghee
- 1 x Curry Leaf Sprigs
- 2 tsp Lime juice
Directions
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish in a pan and add half the onion, the tomato, lentils, coriander, cumin, pepper and water. Cook over a medium heat for approximately 45 minutes, then blend and strain the liquid. Heat the ghee and stir fry the remaining onion and curry leaves Add to the fish soup and just prior to serving sprinkle the soup with lime juice.
Category:Sri Lankan Recipes
Category:Sri Lankan Soups