pescatariangluten-freenut-freeegg-free
Taraii Mechli (Fried Fish)
From Banquets of the nations, 1911
Serves 1
Serve with bread and chutnies.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
156Calories
25 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein25 g
Carbohydrates1.6 g
Fiber0.7 g
Sugars0.3 g
Total Fat4.8 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol90 mg
Sodium5282 mg
Potassium360 mg
Calcium79 mg
Iron1 mg
Magnesium45 mg
Phosphorus526 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.6 mcg
Vitamin C0.5 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline131 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 136. The excerpt below is the record exactly as published.
Taraii Mechli. (Fried Fish.) Take two teaspoonfuls of ground onions, one tea- spoonful of large red chillies, two teaspoonfuls of salt, half a teaspoonful of poppy seeds, and half the quantity of aniseed. Grind all these into a fine powder and smear on both sides eight fillets of sole (two soles), and put to the one side for two hours. Fry a nice brown in sufficient boiling ghee to cover them
Cook this with the app: pantry check, scaling, and the assistant.