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Raciónes: 6

Ingredientes

Cost per serving $2.50 view details

Direcciones

  1. Place uncooked rice & water in a large pot. Add in cloves, cinnamon, cardamom & salt. Bring to the boil for 15 min & drain the half-cooked rice. Set aside. Wash lentils & boil till half cooked - about 20 min. Drain & set aside. Wash & drain the fish portions.
  2. Combine the lemon juice & turmeric pwdr and smear over the fish.
  3. Heat oil & fry the fish - just sufficient to hard it up. Heat ghee in a fairly large pot & fry the onions till slightly golden brown. Remove & drain onions & set aside. Add in fennel, cumin, mustard & green chillies to remaining ghee & fry for one minute. Stir in lowfat yoghurt & spice mix ( combination of grated tomato, garlic, curry leaves, mint, coriander, turmeric pwdr, chilli pwdr & salt). Bring to the boil and sprinkle half the lentils over. Place fish in a single layer over this and sprinkle half of the fried onions over. Combine the rest of the lentils with the rice and spread over the fried onions. Pour the half c. of water around the inside of the pot. Cover pot tightly & place in a warm oven (200 degrees Celsius) for 25 min. Add in the remaining fried onions, Large eggs & saffron liquid (mix of saffron & the 25ml boiling water) - and set aside for 5 min before serving.
  4. Makes 6 generous servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 635g
Recipe makes 6 servings
Calories 1030  
Calories from Fat 658 64%
Total Fat 73.99g 92%
Saturated Fat 22.64g 91%
Trans Fat 0.99g  
Cholesterol 284mg 95%
Sodium 935mg 39%
Potassium 792mg 23%
Total Carbs 76.12g 20%
Dietary Fiber 9.4g 31%
Sugars 7.92g 5%
Protein 19.17g 31%
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