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Suggest a better descriptionAPPLY half of the turmeric powder and salt to the fish pieces and keep aside. Heat oil in a pan and shallow fry the fish on both sides till three-fourths done. Remove from oil and keep aside. Add fenugreek seeds and cumin seeds to the same oil and saute till they crackle. Add bay leaves and onions. Stir-fry on medium heat till golden brown. Add the ginger-garlic paste and saute for a minute. Add tomatoes and simmer till the oil floats on top. Add green chillies, the remaining salt, chilli powder and coriander powder. Cook on a low heat for two to three minutes. Increase the heat. Add water and bring to a boil. Add the fish pieces and simmer. Cover and cook for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove from heat onto a serving dish and serve hot, garnished with chopped coriander leaves. NOTES : Mustard flavoured Bengali fish curry
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 4 servings | ||
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Calories: 73 | ||
Calories from Fat: 66 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 19.7mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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