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Tangy Fish from South India

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2406
Energy (kCal)269.7838
Carbohydrates (g)7.5461
Total fats (g)27.9195
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate the fish in lime juice and salt for 1/2 an hour. | 2. In a pan heat the oil and add the mustard and fenugreek seeds. | 3. When they sizzle add the rest of the ingredients except the tamarind and fish. | 4. Stir in the fish slices and cook on high heat till the fish is half done. | 5. Extract the pulp from the tamarind, and add the strained pulp to the pan. | 6. Simmer on low till the fish cooks and all the liquid is absorbed. | 7. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    4 slices - - - -
    lime 1/2 - - - -
    salt 1 teaspoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    fenugreek seed 1/4 teaspoon 2.9878 0.5397 0.2128 0.0593
    curry leaf 5 -6 - - - -
    coriander powder 1 tablespoon 14.9 2.7495 0.6185 0.8885
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    tamarind pulp 1 tablespoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0

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



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