| Ingredients |
500 gm. fish
|
200 gm. oil or ghee |
| 2 tsp. salt |
1 kg. Buttermilk |
| 1 tsp. haldi |
|
Method
Clean the fish, cut in pieces and wash. Heat oil in pan and fry fish till it is browned.
In a seprate pan heat the buttermilk and when it starts simmering add salt,
haldi and fish and cook for half an hour.This is eaten with plain rice and is
believed to cure even malaria fever.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
663 |
Carotene ( μg ) |
0.0 |
| Protein (g) |
23.4 |
Vitamin C (mg) |
26.0 |
| Carbohydrate (g) |
3.9 |
Mg (mg) |
0.0 |
| Fat (g) |
61.6 |
Na (mg) |
52.0 |
| Fibre (g) |
0.0 |
K (mg) |
183.0 |
| Minerals (g) |
2.4 |
Mn (mg) |
0.0 |
| Calcium (mg) |
240.0 |
Zn (mg) |
0.0 |
| Phosphorus (mg) |
340.0 |
Cr (mg) |
0.0 |
| Iron (mg) |
2.3 |
|
|
Modification
Use fish like white pomphret, ravas, mackerel
Reduce the amount of oil used
| Ingredients |
500 gm. fish
|
50 gm. oil or ghee |
| 2 tsp. salt |
1 kg. Buttermilk |
| 1 tsp. haldi |
|
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
| Energy (Kcal) |
207 |
| Protein (g) |
18.6 |
| Carbohydrate (g) |
2.8 |
| Fat (g) |
13.5 |
| Fibre (g) |
0.0 |
| Minerals (g) |
1.7 |
|
|
