Recipes
non-veg
Coconut & beetroot fish curry
By Srija Banerjee
⏳ Prep Time: 30 minute
17 Jun 2020
Nutritional Overview
Calories
434.9 kcal
Protein
38.4 gm
Carbs
13.4 gm
Fats
25.3 gm
Ingredients
Mustard oil/ vegetable oil 5ml
Coconut milk powder 10gm
Rohu fish 200gm
Curd 50gm
100gm tomato
50gm beetroot
2-3 chillies
Ginger 5gm
Lime juice 1 tbsp
Curry leaves 2-3
Mustard 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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