Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- Fish (Tilapia preferred) - 4 medium pieces
- Raddish (or turnip) - 3
- Onions - 2
- Tomatoes - 2
- Spring Onions - 6
- Salt
- Red Chilli Powder
- Turmeric Powder
- Coriander Seed Powder (dhania)
- Cumin Powder (jeera)
- Coirander leaves
- Oil
Directions
Marinate the fish pieces with salt and turmeric powder for fifteen minutes and then lightly fry them in oil. Remove and keep.
To the oil, add diced onions and stir till golden. Then add sliced raddish.
Add some more salt, turmeric and chilly powder and stir for ten minutes
Add the fish, finely chopped tomatoes, julienned spring onion shoots, coriander powder and cumin podwer. Add a half-a-cup of water and simmer with lid on till the water had dried up.
Tear the coriander leaves by hand and sprinkle over them.
Bring down from flame and garnish with a spring of spring onion and a few raddish slices on the top. Can be used either as a starter or a main dish
Category:Indian
Category:Bengali Non-Vegetarian
Category:East Indian Recipes
Category:Fish Recipes
Category:Curry Recipes