Cut the fish into small pieces.
Marinate them in turmeric, lime and salt for 30 minutes.
Dry roast and grind together the Kashmiri chillies, corriander seeds, cumin seeds, aniseeds, cinnamon and methi seeds to obtain a powder.
Pour oil in a wok.
Add onions.
Fry ginger, garlic and tomatoes.
Add the powder (prepared above) and fish pieces.
Cook, covered, till the fish is cooked and dry.
Garnish with curry leaves, slit green chillies and sliced onions.
Serve hot with lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.86 Kcal (1142 kJ)
Calories from fat	122.09 Kcal
		% Daily Value*
Total Fat	13.57g	21%
Sodium	6.02mg	0%
Potassium	210.23mg	4%
Total Carbs	10.2g	3%
Sugars	3.58g	14%
Dietary Fiber	2.5g	10%
Protein	26.48g	53%
Vitamin C	9.7mg	16%
Iron	1mg	6%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	117.99 Kcal (494 kJ)
Calories from fat	52.79 Kcal
		% Daily Value*
Total Fat	5.87g	21%
Sodium	2.6mg	0%
Potassium	90.9mg	4%
Total Carbs	4.41g	3%
Sugars	1.55g	14%
Dietary Fiber	1.08g	10%
Protein	11.45g	53%
Vitamin C	4.2mg	16%
Iron	0.4mg	6%
Calcium	18.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
7

PointsPlus

Good Points

saturated fat free,
sodium free,
cholesterol free

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