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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. | 2. Preserve some cut pieces 1 cup) of onion. | 3. Cut small pieces of tomatoes. | 4. Make small pieces of fish fillets, about 3 inches in length. | 5. Clean them properly if you are using the whole fish and make it into small pieces. | 6. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. | 7. Mix all of them properly. | 8. Allow to marinate for 1/2 hour. | 9. Take a pan or a wok (preferable), heat it and put oil to deep fry the fish. | 10. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side. | 11. Keep all of them in a separate plate. | 12. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it. | 13. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. | 14. Then put the cut onion pieces and allow it to just a little brown. | 15. Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste. | 16. Keep stirring it until the paste becomes a little brown (it takes around 10 minutes). | 17. You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok. | 18. The paste is now perfectly fried. | 19. Now pour 3 cups of water to it, or as much thick gravy you want. | 20. Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes. | 21. Switch off the gas. | 22. Use coriander leaf for garnishing. | 23. This dish should be served with fresh steamed rice and squeeze some lime some juice on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	2	lb		2122.8148	157.9411	124.7381	110.3138
garlic paste	2	tablespoons		-	-	-	-
gingerroot	2			-	-	-	-
mustard seed	5	teaspoons		50.8	2.8089999999999997	2.608	3.6239999999999997
bay leaf	4			-	-	-	-
coriander powder	1/2	tablespoon		7.45	1.3748	0.3092	0.4442
shallot	5			-	-	-	-
red chilies	7			-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
turmeric powder	3	teaspoons		-	-	-	-
salt	3	tablespoons		-	-	-	-
tomato	2			80.4198	17.3796	3.9316	0.8936
oil				-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.