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Spiced Sardine Masala with Lemon Red Rice

This dish pairs cooked red rice with sardine fillets, drained, red chili powder and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
68 g Carbohydrates
27 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 197g cooked red rice 256 kcal
  • 95g sardine fillets (canned in water), drained 140 kcal
  • 58g onion, thinly sliced 23 kcal
  • 87g tomato, finely chopped 16 kcal
  • 11g ginger-garlic paste 9 kcal
  • 22g neutral oil 194 kcal
  • 1g cumin seeds 4 kcal
  • 1g ground turmeric 3 kcal
  • 1g red chili powder 0 kcal
  • 2g salt 0 kcal
  • 11g lemon juice 3 kcal

Cooking instructions

  1. onionneutral oil
    Heat 1 tablespoon oil in a skillet over medium heat. Add sliced onion and cook until lightly browned, 6 to 8 minutes.
  2. tomatoginger-garlic pasteground turmericred chili powder
    Add ginger-garlic paste, tomato, turmeric, and red chili powder. Cook until the tomato breaks down and the masala looks thick, 4 to 6 minutes.
  3. sardine fillets (canned in water)saltlemon juice
    Gently add sardine fillets and salt. Fold to coat and cook just until warmed through and flaky, 2 to 3 minutes. Finish with lemon juice.
  4. cooked red riceneutral oilcumin seeds
    In a bowl, mix cooked red rice with remaining 1 tablespoon oil and cumin seeds (lightly crushed between fingers).
  5. cooked red ricesardine fillets (canned in water)lemon juice
    Serve the sardine masala over the lemon red rice.

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