Fragrant Fish Fillets

Fragrant Fish Fillets

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The Daal lake in Kashmir is a rich source of fish especially carp. Here is a delicious, light dish using plaice with a hint of spice.
Servings: 4
Calories: 100


  • 2 tbsp vegetable oil
  • 6 cardamom pods
  • 1 tsp cumin
  • 1 inch 2.5 cm piece of fresh root ginger, peeled and chopped
  • 2 garlic cloves crushed
  • 1 green chilli optional, sliced, with seeds removed
  • 1 medium onion sliced
  • 4 plaice fillets skinned
  • juice of 2 limes or 1 lemon


  • Heat the oil in large frying pan. Fry the cardamom, cumin, ginger and garlic for 30 seconds. Add the chilli, if using, and the onion.
  • Fry until the onion is golden brown.
  • Add the fish and lime juice. Reduce the heat and cook for 2 minutes on each side or until the flesh just flakes.
Calories: 100 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 42 mg
Potassium: 133 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 24 IU
Vitamin C: 14 mg
Calcium: 37 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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