Cauliflower with Buffalo Fish
A great freshwater fish recipe with an Asian twist for those looking for a low-fat dish that’s 100% on flavor. This isn’t a buffalo-wing style meal folks, and just might bring on those nostalgic memories for those who grew up along the Mississippi river.
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Cauliflower with Buffalo Fish
Prep time
Cook time
Total time
Author: Sultana Parvin
Serves: 4
Ingredients
- 1 medium (500g size) cauliflower
- 2 potatoes
- 1 tomato
- 4 pcs (50g size each) Buffalo fish
- 1 onion, chopped
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garlic paste
- ? tsp cumin powder
- 1 tsp salt
- 1 tbs olive oil
- 1 tsp sliced cilantro leaves
Instructions
- Boil olive oil in a medium size cooking pan. Half Fry the buffalo fish with a pinch of turmeric powder and salt. Strain out the fish peaces and keep aside.
- Put onion slices, chili powder, garlic paste, cumin powder, turmeric powder and salt in the remaining oil. Add one cup water and boil the mixture of spices.
- Add potatoes and cook for 10 minutes covering with a lid. Addt half fried fish pcs, when the water in the pan is almost dry.
- Add half cup of water and tomato. Cook for another 6-8 min. Add coriander leaves slices on top of the cooked vegetable one min before taking the pan off from the burner.
- Serve the cauliflower with fish curry with white rice.
Nutrition Information
Calories: 197 Fat: 4.1g Saturated fat: 0.6g Trans fat: 0g Carbohydrates: 27.5g Sugar: 5.8g Sodium: 683mg Fiber: 6.8g Protein: 15.1g Cholesterol: 0mg
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