Bengal's favourite fish recipe - Hilsa in the local five spice mix, coated in a flavourful mustard and poppy seed paste.
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Key Ingredients
Directions
Marinate the fish with salt and turmeric.
Soak mustard and poppy seeds and grind them into a paste.
Heat mustard oil in a pan and splutter panch phoron.
Add ginger paste and mustard-poppy paste and saute.
Now add turmeric and red chilli powder.
Add the marinated fish with green chillies and salt.
Add the tomatoes. Mix well and cook on a slow flame.
Once done, serve with steamed rice.
4 servings
- Amount per serving
- Calories658
- % Daily Value *
- Total Fat 51.7g67%
- Saturated Fat 5.8g29%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1138.1mg50%
- Total Carbohydrate 46g17%
- Dietary Fiber 11.7g42%
- Total Sugars 18.8g
- Protein 13.2g
- Calcium 24mg2%
- Iron 50mg278%
- Potassium 1606.2mg35%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4 servings
- Amount per serving
- Calories658
- % Daily Value *
- Total Fat 51.7g67%
- Saturated Fat 5.8g29%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1138.1mg50%
- Total Carbohydrate 46g17%
- Dietary Fiber 11.7g42%
- Total Sugars 18.8g
- Protein 13.2g
- Calcium 24mg2%
- Iron 50mg278%
- Potassium 1606.2mg35%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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