1 For the Batter: Sieve the flour, ground turmeric, curry powder and ground ginger into a bowl. Add the cumin seeds and water and whisk to a smooth batter. 2 Heat a small pan a third full of sunflower oil. Cut each okra into four chunks, coat in the flour, dip in the batter and deep fry for a few minutes until golden. Drain on kitchen paper. 3 Heat a small pan a third full of olive oil (or use the sunflower oil). Coat the fish in flour, dip in the batter and fry for 3-4 minutes until golden. Drain on kitchen paper. Per serving: 306 Calories (kcal); 1g Total Fat; (3% calories from fat); 16g Protein; 61g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 8.4mg||0 %|
|Potassium 192.8mg||5 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 75.5g|
|Protein 10.9g||16 %|
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Calories per serving: 381
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