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Parsi Salli Fish with Green Chutney Salad

This simmered dish pairs firm white fish fillet, 1 piece with mint chutney, potato, julienned and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
66 g Carbohydrates
23 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g firm white fish fillet (such as haddock), 1 piece 200 kcal
  • 220g potato, julienned (matchsticks) 169 kcal
  • 18g neutral oil 159 kcal
  • 120g onion, thinly sliced 48 kcal
  • 130g tomato, chopped 23 kcal
  • 8g garlic, minced 12 kcal
  • 3g ground cumin 11 kcal
  • 2g ground turmeric 6 kcal
  • 25g mint chutney (store-bought or homemade) 9 kcal
  • 120g cucumber, sliced 18 kcal
  • 10g lemon juice 3 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. potatoneutral oilsalt
    Make salli topping: shallow-fry the potato matchsticks in hot oil until golden; drain and salt lightly.
  2. firm white fish fillet (such as haddock)neutral oiloniontomato
    Cook fish base: heat oil in a pan; add onion and cook until soft, then add tomato and cook down into a thick masala.
  3. garlicground cuminground turmericsalt
    Spice and simmer: stir in garlic, cumin powder, turmeric, and salt; add a splash of water and simmer 2 minutes.
  4. firm white fish fillet (such as haddock)
    Cook fish: nestle fish into the masala, cover, and cook gently until just opaque and flaky.
  5. firm white fish fillet (such as haddock)mint chutney (store-bought or homemade)cucumberlemon juice
    Assemble: pile fried salli over the fish. Serve with a quick salad of cucumber tossed with mint chutney and lemon juice.

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