Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
394
Calories
40g
Protein
14g
Fat
26g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Fenugreek | 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
- 1/2 kilo fish (washed with salt or vinegar or lemon)
- 3-4 green chilies
- 1 cup of fresh dhuniya leaves (Cilantro / Coriander leaves)
- 1 tsp garlic paste
- Salt according to taste
- 1/4 tsp haldi powder (Tumeric)
- 2 tbs Tamarind water
- 2 tbs yogurt
- 1 large tomato
- 1 medium size onion
- 1 tsp methi (Fenugreek)
Directions
1
Grind all the spices together except onion and methi. Fry the onion in oil.
2
Add the grinded spices and methi. Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary.
3
DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD
4
Category:Kenyan Recipes
5
Category:Kenyan Meat Dishes
Recipe sourced from
fandom