Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 1 large fish, whole (about 2 pound.)
- 1 1/2 tablespoon lime juice
- Salt to taste
- 1 cup whipped yoghurt(curd)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste
- 1 teaspoon coriander powder
- 1 teaspoon tomato sauce
- 1 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon tandoori masala powder
- Oil for brushing the fish
Directions
After cleaning the fish, make slanting gashes on the fish on each side. Do this in such a way that the fish remains a whole.
Place the fish in a bowland marinate in the combined masala for about 4 hours.
Prepare a baking dish and brush the bottom of the dish with a little oil. Carefully place the fish in the center of the dish and brush with some oil on top.
Pour any remaining marinade into the dish and bake in a moderate oven at 375 deg F till the fish is done and becomes golden brown at the top.
Serve garnished with coriander leaves and lemon wedges.
Category:Trinidadian Recipes
Category:Trinidadian Meat Dishes