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Red Indian Fish Masala

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)205.0847
Energy (kCal)2106.4362
Carbohydrates (g)171.599
Total fats (g)62.3631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the fish into equal sized square pieces. | 2. Grind 2 pods of garlic, ginger and chilli powder dissolved in vinegar to a fine paste. | 3. Take half of this masala. | 4. Add salt to taste and marinate the dish in this masala for an hour. | 5. Shallow fry the fish. | 6. Keep aside. | 7. Heat oil in a pan. | 8. Saute cashews, garlic and green chillies in the oil. | 9. Keep aside. | 10. Fry the finely cut onions till golden brown. | 11. Add the rest of the masala. | 12. Fry till the oil leaves the sides of the pan. | 13. Add tomato sauce and ajinomoto. | 14. When the mixture boils, add the shallow fried fish. | 15. Cover the pan. | 16. Cook for 5 minutes. | 17. Add a cup of boiled water. | 18. Boil for 10 minutes. | 19. Garnish with freshly cut corriander leaves, sauteed cashews, green chillies and garlic. | 20. Serve hot with naan or chappati. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hamour fillet 1 kg 889.4927 0.0 197.8871 4.9971
    onion 3/4 48.0 11.208 1.32 0.12
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    red chili powder 2 tablespoons 889.4927 0.0 197.8871 4.9971
    ginger 2 inches - - - -
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    salt - - - -
    ajinomoto 1 teaspoon 889.4927 0.0 197.8871 4.9971
    water 1 cup boiled 552.0 13.296 5.496 57.216
    tomato sauce 1 cup - - - -
    oil - - - -
    garlic 6 cloves peeled sliced 8.94 1.9836 0.3816 0.03
    green chilies 6 sliced 582.9085 144.0 0.0 0.0
    cashew 6 sliced - - - -

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



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