Fish Curry with Zero Oil
This Fish Curry recipe is a healthy twist on the traditional Indian curry made with fish, onions, tomatoes, and a blend of aromatic spices. This recipe is oil-free, making it a low-calorie and heart-healthy option. It is also gluten-free, making it suitable for people with gluten intolerances. However, people with a fish allergy should avoid this dish.
Allergen Information: Contains Fish
Nutrition Facts
Per serving
Energy
77 kcal
Protein
10 g
Carbs
4 g
Fat
1 g
Fiber
1 g
Ingredients
Basa Fish
250 gm (250g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
0.5 small cup (50g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.5g)
Common salt
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Wash the fish pieces and marinate them with turmeric powder and salt. Keep aside for 10-15 minutes.
Cooking Steps
In a non-stick pan, dry roast the cumin seeds until they start to splutter.
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 and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, red chili powder, and salt. Stir well.
Add 1/2 cup of water and mix well. Bring it to a boil.
Add the marinated fish pieces to the pan and mix well.
Cover the pan with a lid and let it cook for 10-12 minutes over low heat until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot.
Note: You can also opt any fish available to you.