Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Carp | not in our table | 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
- 4 pieces of Carp, scaled and cleaned
- 1 large, ripe tomato, chopped
- 2 tbs of fresh mustard paste
- 1 tsp of turmeric powder
- 2 tbsp of oil.
- 2 green chillis, slit vertically
- Salt to taste
- 1 sprig of coriander, chopped finely
Directions
Wash the fish and dry. Sprinkle 1/2 tsp of turmeric and salt and mix well. Keep aside for 10-15 mins.
Heat the oil in a karhai or a wok and fry the marinated fish. Remove from karhai and set aside.
Now add the chopped tomatoes to the oil and saute for 2 mins.
Add the mustard paste and the remaining turmeric and cook on high flame for 1 min.
Pour little water slowly on the sides and boil for another minute.
Add the fried fish pieces and cover with lid. Reduce flame and let it cook for 5 minutes.
Finally add salt and the slit green chillies. Stir lightly to bring gravy to thick consistency.
Garnish with chopped coriander leaves and serve with rice.
Category:Bengali Cuisine
Category:Bengali Non-Vegetarian
Category:Bengali Recipes