Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- Fish (preferably small, cut into small pieces) 1 cup if
- Sliced onions: 1/2 cup
- Chilli powder/paste (red) 1 tsp
- Turmeric powder/paste 1 tsp
- Onion paste 2 tbsp
- Ginger paste 1/8 tsp
- Pepper paste 1/4 tsp
- Shredded dhania leaves (cilantro) personal taste
- Onion leaves 2 tbsp
- Oil 1/3 cup
- Salt 1 tsp
- Tomato (tomatoe for republicans) 2 medium
Directions
Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes)
Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat. When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.
Category:Bangladeshi Recipes
Category:Bangladeshi Meat Dishes