Ingredients
- 1/2 cup mustard oil
- 1/2 tsp kalojeera/nigella seed
- 1 tsp turmeric powder
- 1 tsp chilli powder
- salt to taste
- coriander-cumin-cinnamon-cumin powder
- 5-7 green chilli
- 6-7 lemon leaf
- 5-6 pcs Rui fish
- 2 potatoes
Instructions
- Heat mustard oil and add kalojeera to it.
- Then, fry the Rui fish coated with salt-turmeric-chilli powder mixture.
- Next, fry the lightly salted potato pieces
- Add a little mustard oil and mix it with turmeric powder, chili powder, cumin powder, and a small amount of water. If the mixture becomes too dry, add some warm water.
- Finally, add fish, potato, and salt to taste.
- Crush two potatoes and mix them with the curry. Add salt to taste.
- When the curry starts boiling, garnish it with a little mustard oil and lemon leaf, and let it simmer for another five minutes.
- Before removing from heat, sprinkle a mixture of coriander-cumin-cinnamon-cumin powder on top.
- Ready to serve
Nutrition
Calories: 342kcal | Carbohydrates: 23g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 475mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 28mg | Calcium: 15mg | Iron: 1mg
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