Fish Curry (NO Oil)
This fish curry is a healthy and delicious option for liver patients as it is cooked with zero oil. This recipe is gluten-free and contains no added fats, making it a great option for those looking for a low-fat dish. It is also a good source of protein, Omega-3 fatty acids, and B vitamins, which are beneficial for overall health. However, people with a fish allergy should avoid this dish
Allergen Information: Contains Fish Allergy
Nutrition Facts
Per serving
Energy
236 kcal
Protein
43 g
Carbs
9 g
Fat
3 g
Fiber
3 g
Ingredients
Silk fish
400 gms (400g)
Onion Finely Chopped
1 medium onion (70g)
chopped tomato
1 medium tomato (150g)
Chopped Green Chilli
1 tsp (2g)
Ginger Paste
1 tsp (2.5g)
Garlic paste
1 tsp (2.5g)
Coriander Powder
1 1 tsp (2g)
Turmeric powder
1 tsp (1.5g)
Red chilli Power
1 tsp (2g)
Common salt
1 tsp (5g)
Coriander leaves
1 tsp (5g)
Instructions
Cooking Steps
Heat a non-stick pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes, green chili, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well.
Cook for 3-4 minutes until the tomatoes soften and turn mushy.
Add fish pieces and mix well, ensuring the fish is coated in the masala.
Cover the pan with a lid and let it cook for 10-15 minutes over low heat until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot with rice or roti.