Navaga in a Slow Cooker
A simple, pretty quick way to cook fish. Who's ready for some fragrant fish?
Toma
Recipe author
Navaga in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 78 %
14 g
Fats 22 %
4 g
Carbohydrates 0 %
0 g
93 kcal
GI:
0
/
0
/
0
- Thaw the navaga in cold water, then scale it and remove the innards. Cut off the fins and the tail section. Then cut the navaga into pieces short enough to fit the length of your multicooker.
- Stir together the turmeric, black pepper, and salt, then sprinkle the mixture over the fish. Dredge the fish pieces in flour. Before adding them, preheat the multicooker on the "Bake" setting with the lid closed, and don't forget to add the vegetable oil.
- Once the multicooker bowl is hot enough and the oil starts to crackle, add the flour-dredged navaga and close the lid. When the fish has formed a crust, switch to the "Stew" setting for 15 minutes and pour in the eggs, which you've beaten with the spices beforehand. Serve the navaga hot. Garnish the dish with sprigs of parsley, lemon wedges, and pomegranate seeds.
Caloric content of the products possible in the composition of the dish
- Garnet - 52 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken egg - 80 kcal/100g
- Navaga - 73 kcal/100g
Similar recipes
Related and additional categories: