Low Carb Fish Curry Recipe/Ketogenic Fish Curry Recipe

Low Carb Fish Curry Recipe/ Ketogenic Fish Curry Recipe

This low Carb Fish curry recipe is a very healthy option for those who are planning to shed some calories or weight. This recipe is from sri-lankan cuisine and is ketogenic friendly. It does not require alot of time or efforts in preparing this delicious dish and can be served with rice or chapati as a main course. 

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Course: Main Course
Servings: 4
Author: Neha Sharma

Ingredients-

• Silver Hake/ Indian Butter fish/Pomfret or any other white fish- 900gms
• Green chilles- 2 (Chopped)
• Fresh ginger garlic paste- 1 1/2 tbsp
• Coconut Oil- 4 Tbsp
• Mustard seeds- ½ tbsp
• Cumin (Jeeta) Powder- ¼ tbsp
• Garam Masala/Curry powder- 1 tbsp
• Turmeric powder- 1/2 tbsp
• Onion- 1 (fine chopped)
• Full fat coconut milk- 1 1/2 cup
• Curry leaves- 5 to 6
• Sea Salt- to taste
• Fresh coriander (Chopped)- 1/4 cup
• Water- 1/2 cup

Method-

1. Heat 2 tbsp of coconut oil in a big pan.
2. Add the mustard seeds, stir for 1 minute or until it starts popping.
3. Add chopped onion, ginger garlic paste and saute for 5 minutes.
4. Add green chillies, cumin powder, turmeric and cook for another 5-8 minutes.
5. Add the coconut milk, salt and curry leaves, bring it to a boil then simmer the flame for about 15 minutes.
6. In another non stick pan heat the remaining 2 tbsp oil.
7. Fry the fish in it for about 4 minutes.
8. Now add the fish to the curry sauce, and cook for another 5 minutes on a low flame.
9. Add chopped coriander.
10. Serve hot.

Notes:

* While frying the fish be careful not to break it.

recipes

Boiled Fish without oil recipe | Boiled fish recipe | Poached fish recipe

Boiled Fish without oil recipe | Boiled fish recipe | Poached fish recipe

This is a very light and delicate dish with a smooth and subtle lemon and oregano flavor that melts in your mouth and you end up craving more. So, let's get started. 

prep time

10 mins

cook time

15 mins

total time

25 mins

Course: Main Course, Sea food

Servings: 4

Author: Neha Sharma

Ingredients-

* 900 gms salmon (Rawas) fish fillets cut into big chunks.
* 1/2 cup lemon juice

* 1/2 cup water

* 2 Tbsp soft butter (optional)

* 1/2 Tbsp dried oregano (you can also use ginger and green chillies) 

* 2 tbps of chopped garlic

* Black/White pepper to taste

* Salt to taste

Method-

1. Heat lemon juice and water over medium high heat in a large non stick pan for 5-7 minutes. 
2. Put salmon pieces into the liquid and add butter (if using). 
3. Add dried oregano (if using ginger/green chillies), garlic, salt and pepper.
4. Put the lid on bring it to a slow boil, reduce heat to low, cook until the flesh is firm (it will take around 10-15 minutes). 
5. Your boiled fish is ready, place it on a serving dish and decorate it with fresh coriander leaves and chutney. Enjoy!! 

recipes

Beet root and strawberry smoothie recipe

Beetroot and Strawberry Smoothie Recipe

Everyone must have heard about the benefits of beet root, but consuming it raw can be difficult for some people. So what we can do to avoid the raw taste of beetroot and enjoy its benefits. Here is a recipe which will make you fall in love with beet root. 

prep time

10 mins

Servings: 2-3

Author: Neha Sharma

Ingredients-

• 2 small/1 medium beetroot, peeled and chopped. 
• 2 cups full cream milk (you can use single toned milk as well). 
• 1/2 cup plain yoghurt.
• 1 tablespoon vanilla essence (optional). 
• 3 cups frozen/fresh strawberries. 
• 1/2 banana (optional). 
• 1 tablespoon honey. 

Method-

1. Blend the beetroot, milk, yogurt and vanilla in a blender until the beets are processed. 
2. Add the strawberries, banana, honey and blend until smooth.
3. Tadaaa!! Enjoy your drink! 😊

popular indian food recipe

Chicken curry | Simple | Easy Chicken recipe | Quick & Easy Chicken Recipes

Chicken Curry | Simple | Easy Chicken recipe | Quick & Easy Chicken Recipes

For all the chicken lovers here comes a simple yet delicious chicken curry recipe which has a thick gravy to fully satisfy your taste buds.

prep time

15 mins

cook time

30 mins

total time

45 mins

course: main course

cuisine: mughlai

servings: 2-3

Author: Neha Sharma

Ingredients:

Marinade-

500 gm Chicken (Boneless chicken can be used). 
1 tsp Garam Masala Powder
1 tsp Red Chili Powder
1 tsp Dhania Jeera powder (coriander-cumin)
1 tbsp Lemon Juice

For the Curry-

1 tbsp Ghee/oil/butter
2 large Onions, finely chopped.
250 gm Tomatoes pureed
1 tbsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder
1 tsp Dhania Powder
1 tsp Garam Masala Powder
1/2 to 3/4 can of Full fat Coconut milk. (you can also make it at home I will share the recipe soon) 
A pinch of Kasuri Methi
Salt to taste.

For tempering (tadka)-

1/2 tbsp Ghee/Oil/Butter

6 cloves of garlic, finely chopped
1/2 tsp Kashmiri Red Chili Powder

Method-

1. Mix all the ingredients for marination and keep them refrigerated for 30 minutes.
2. Meanwhile, heat up a pan with Ghee, on medium high. Add in the Onions and fry them on a medium to low flame, until light brown. This will take about 10 minutes on a  medium low flame.
3. Add in the ginger garlic paste and give it a stir. Add in the Chili powder, dhania powder and Garam masala, turn the flame to low and let the masalas bloom for a minute.
4. Add the marinated Chicken and toss to incorporate. Pour the tomato puree, and cook for 15 minutes with the pan half covered.
5. Keep the flame on low, add in the Coconut Milk and Kasuri Methi. Season with Salt, remember that there is already salt in the Chicken that's marinated so use it accordingly. Let it go for a few more minutes on simmer, about 3 minutes.
6. In another small pan, heat up the ghee for tempering. Add in the garlic and fry till it starts turning golden. Turn the flame off and add the Kashmiri Red Chili powder. Swirl it all together and pour over your ready Paleo Butter Chicken.
7. Garnish with Coriander leaves and a drizzle of Coconut Milk. Enjoy!

Tip:

* If you are a vegetarian you can use paneer instead of chicken. In that case just skip the marination part.

Dont forget to share your feedbacks! 

recipes

Arhar dal recipe simple yet delicious

Arhar dal recipe simple yet delicious-

prep time

10 mins

cook time

25 mins

total time

35 mins

course: main course

cuisine: north indian

servings: 4

Author: Neha Sharma

Ingredients

1/2 cup arhar/tuvar dal, picked and rinsed in cold running water
Salt to taste
1/2 tsp turmeric powder
1 tbsp ghee or oil for tempering
1/2 tsp cumin seeds
1/2 – 1 tsp red chili powder
Fresh chopped coriander leaves to garnish (optional)
Lime juice (optional)

Preparation

1. In a pot, add the cleaned dal along with 2-3 cups of water. Add 1/2 tsp salt and turmeric. Let it boil on medium high. Keep checking after every 7-10 mins to add more water when getting dry. It takes around 30 minutes to get fully cooked. When you touch dal, it should be soft to touch and should mush around easily. You know, it is ready to eat. You can add more water once done, according to desired consistency. Give it a good boil again. Keep aside. Taste salt and adjust.
2. It tastes best if you do tempering just before serving as it retains the maximum flavor and aroma. In a small pot, add ghee or oil . Once hot, to it add cumin seeds. Once they finish spluttering, lower the flame and add red chili powder. Cook for 3-5 seconds and turn off the gas. Watch out as red chili powder burns very quickly. Pour it over hot dal.
3. You can also add few drops of lemon or lime juice. It is optional.

Recipe Notes-

1. You can also add onion and tomato to the tadka along with lal mirch powder. After putting cumin seeds let them splutter once they are done add finely chopped onions once they turn pink add tomatoes and chilli powder wait till the tomatoes are mushy and oil leaves the sides of the pan. Add this tadka to dal and enjoy. 😃

veg recipe