Srija Banerjee
| 1 minute to read
Coconut fish curry
00:30
Non-Veg
337kcalProtein
24gmFat
24gmCarbs
5gmIngredients
150gm fish- 100gm tomato puree
- 45gm coconut milk
- 20gm onion
- 5gm olive oil/coconut oil
- 1 Tsp lime juice
Direction
Step-1
In a wok, add oil, put mustard seeds, curry leaves.
Step-2
Add onion chopped, tomato puree and coconut milk mixed with water. saute for 10mins.
Step-3
add the fish, salt, turmeric powder, black pepper powder and red chilli powder. add 1 Tsp lime juice. cook covered for 10mins. serve hot with rice.
