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Rainbow Trout With Green Peas Pot Stickers And Carrot Pachadi

Nutrition per serving    (USDA % daily values)
CAL
1390
FAT
196%
CHOL
33%
SOD
140%

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Ingredients for 4 servings

FOR FISH

FOR POT STICKERS wrapping dough

1 green chilies (optional)

2 green chilies

FOR SWISS CHARD

150 g grated carrots

FOR CARROT SALAD

30 ml vegetable oil

1/4 teaspoon asafetida powder (hing) (optional)

1 teaspoon mustard seeds

1 bunch rainbow chard leaves

10 ml vegetable oil

100 g fresh desiccated coconut

1 whole banana leaves, cut into 6 inch squares (available in Indian grocery stores)

1/4 bunch fresh cilantro leaves

1 teaspoon cumin seed

2-3 whole dried red chilies

1 cup fresh cilantro (washed and drained)

200 ml all-purpose flour

STUFFING

1 teaspoon mango powder , available in Indian stores (amachur)

1 teaspoon ground cumin

1/4 cup chopped cilantro

3 garlic cloves

200 g frozen green peas (thawed)

50 g fresh desiccated coconut

15 ml minced ginger

5 g salt

4 trout fillets

50 ml olive oil

1/2 cup fresh mint (washed and drained)

2 teaspoons finely chopped ginger

125 ml boiling water

3 limes, juice of

1 tablespoon vegetable oil

salt

1 sprig fresh curry leaf (Indian stores)

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