Koral Macher Jhol
A light, turmeric-yellow sea bass curry with potato and tomato, eaten with plain rice.
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Per serving
324 kcal
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Instructions
Step 1: Rub the sea bass with half the ground turmeric and a little salt and lightly fry in the mustard oil; lift out.
Step 2: Crackle the nigella seeds, add the potato, tomato, chilli powder, cumin powder and remaining turmeric and salt and fry briefly.
Step 3: Add the water and simmer until the potato is tender, then return the fish with the green chilli and simmer until it flakes.
Ingredients
Quantities update automatically for 4 servings.
- 600 gSea bass — cut in pieces
- 250 gPotato — cut in wedges
- 1 wholeTomato — chopped
- 3 tbspMustard oil
- ½ tspNigella seeds
- 1 tspGround turmeric
- ½ tspChilli powder
- 1 tspCumin powder
- 3 wholeGreen chilli
- 1 ½ tspSalt
- 500 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 324 kcal
- Protein
- 30.6 g
- Carbohydrates
- 13.9 g
- Fat
- 15.7 g
- Saturated fat
- 2.6 g
- Fibre
- 2.4 g
- Sugar
- 1.5 g
- Sodium
- 839 mg
These figures are estimates for general information only and are not medical or dietary advice.