Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
442
Calories
24g
Protein
28g
Fat
26g
Carbs
What these numbers assume — 12 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 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- 3 Shari fish, cleaned
- Fish masala powder
- Garlic powder
- Turmeric powder
- Black pepper
- Salt
- Red chili powder
- 1 tsp turmeric powder
- 1/2 tsp salt
- 2 cups chopped onion
- 1 minced garlic clove
- 1 minced small green chili
- 1 tsp dried lime powder
- 1/2 cup fresh dill
- Oil
- 1-2 tomatoes, sliced
Directions
1
Sprinkle the fish with the fish masala, garlic powder, turmeric, pepper, salt, red chili powder and rub well into the skin.
2
Mix the masala stuffing ingredients together and fill the stomach cavities.
3
Place the fish on a rack in a shallow baking pan, drizzle with oil and put into the oven at 140 degrees.
4
After 30 minutes cover the fish with tomato slices and increase the temperature to 190 degrees for a further 30 minutes.
5
To finish, brown the fish under the grill for a few minutes.
6
Category:Bahraini Recipes
7
Category:Bahraini Meat Dishes
Recipe sourced from
fandom