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

Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Pineapple Cake | Cooker Cake | Eggless Baking without Oven

It is a myth if people think that a cake cannot be prepared at home without oven or if it is a difficult process. Today I am sharing one of my favourite recipes with you. Let's jump into it!!

prep time

30 mins

cooking time

30 mins

total time

1 hour

Servings: 4-5

Author: Neha Sharma

Ingredients

• All Purpose Flour (Maida)- 1 Cup
• Powdered Sugar - ¼ Cup
• Baking Soda - ¼ Tsp
• Baking Powder - ½ Tsp
• Pinch of Salt
• Butter - ¼ Cup
• Condensed Milk - ½ Cup
• Vanilla Extract/Pineapple Essence - 1 Tsp
• Water - 50ml/3Tbsp
• Salt - 1-2 Cup (for Baking) 
• Whipped Cream for icing - 550-600ml
• Powder/castor sugar/breakfast Sugar/cheeni ka burada - 5-6 Tbsp
• Canned Pineapple Slices/fresh pineapple tossed with sugar - Finely Chopped - ¼ Cup
• Syrup from tin/sugar syrup in which u tossed pineapples - ½ Cup
• Pineapple Slices - as perpyour requirement 

Instructions

For sponge-

1. Add the salt to a normal cooker(without whistle). Then keep a rack or a stand, cover and heat in low flame. 
2. Take a bowl and add in the butter(it should be at room temperature), beat it. Then add the sugar and cream whisk it until light and fluffy. It will take 4-5 mins. Now add condensed milk, again whisk for 3-5 mins.
3. With a sieve/chalni, sift the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
4. Tip in the water and make thick and creamy cake batter.
5. Apply butter to a cake tin or a steel/aluminium container of 6 inch diameter. Then a butter paper(for smooth and perfect cake) in the bottom and again butter it.
6. Add the batter to the cake tin and then tap it thrice. 
7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its on low flame. Otherwise you will burn your sponge. 
8. Bake for 25-30 mins(if you are using an electric oven: Bake at 180 C for 25-40mins). Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins(Baking time varies as per the size of the cake do not overbake the cake otherwise the sponge will become hard once the toothpick comes out clean you are good to go). 
9. After cake is baked, take it out and let it cool for 10 mins. Use a knife to loosen the sides(be careful don't burn your hands) and then transfer the cake into a plate then a cooling rack or a stand. 
10. Our Sponge Cake is ready. Let it cool.

For Icing:

1. Make sure the cream is chilled!
2. Add the chilled cream to the bowl and whisk until soft and fluffy. Add the sugar, and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!

Assembling-

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in between to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of can syrup/sugar syrup to it(be generous). Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now add the middle layer, repeat the steps syrup, cream and pineapple.
5. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). If you see any crumbs or cracks, do a crumb coat by applying more cream.
6. Keep the cake in freezer for 10 mins. Makes it easier to transfer to serving base!
7. Transfer the cake to Cake base using palette knife. Be careful!! Peel the butterpaper.
8. Now add the remaining cream to a piping bag fitted with a star nozzle. Show your creativity make some designs (this is my favourite part) 😆. 
9. Decorate with pinepple slices/cherries or as you wish.
10. Tadaaa your cake is ready.. 🤗

Tip-

* You can also use chocolate decorations on top of your cake. To make them simply melt the chocolate put it in a small piping bag on a parchment paper design straight lines, squares, circles or anything you want let it freeze in refrigerator for 5-10 minutes, remove the paper and use these decorations on top of your cake. 
* You can also use almond flakes on the sides to make it look more professional and yummy. 

Do try this recipe and dont forget to share your feedback in the comment section below. 

quick 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