Coconut & beetroot fish curry

Coconut & beetroot fish curry

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Srija Banerjee
Srija Banerjee
434
Calories
Kcal
38
Protein
gm
25
Fat
gm
13
Carbs
gm
cookingtraditionicon
Bengali
nonveg
Nonveg
recipepreparationtime
00:30

Ingredients

  • listcheckMustard oil/ vegetable oil 5ml
  • listcheckCoconut milk powder 10gm
  • listcheckRohu fish 200gm
  • listcheckCurd 50gm
  • listcheck100gm tomato
  • listcheck50gm beetroot
  • listcheck2-3 chillies
  • listcheckGinger 5gm
  • listcheckLime juice 1 tbsp
  • listcheckCurry leaves 2-3
  • listcheckMustard seeds
  • Method

  • Step-1
    Marinate fish with salt, turmeric powder, lime juice and red chilly powder
  • Step-2
    Mix coconut milk powder with little curd and water.
  • Step-3
    Blend tomato, chilly, beetroot and ginger with remaining curd in mixer.
  • Step-4
    Now in a wok, add oil, mustard seeds, curry leaves. Add the beetroot mixture to it. Cook covered.
  • Step-5
    Now add the marinated fish, add salt, lime juice and chilly powder.
  • Step-6
    Add extra water only if required. Cook covered for a few more mins. Have it with rice.
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