Srija Banerjee
| 1 minute to read
Coconut & beetroot fish curry
00:30
Nonveg
434kcalProtein
38gmFat
25gmCarbs
13gmIngredients
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
Direction
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.
