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Before you jump to Fish with Coconut Beetroot Chutney recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are aware that you should have a strong and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and exercise regularly. Are you aware, though, that some specific foods are great for improving the health of your heart? If you are interested to know which foods you should be eating to improve your heart health, go on reading.
Fish is perhaps the best food you can consume. You probably already be aware of this because you’ve in all probability been told to ensure that you eat fish at least a couple of times a week. This is especially true for those whose hearts aren’t healthy or doing well. Fish is loaded with Omega 3s which are what helps break down and turn unhealthy cholesterol into healthy energy. Try eating fish in two meals every week.
There are many foods that you can eat that are beneficial for your body. The truth is that everything that we’ve mentioned here can help your body in a variety of ways. They are particularly wonderful, however, for helping you keep your heart healthy. Try introducing these foods into your diet every day. Your heart will thank you!
We hope you got insight from reading it, now let’s go back to fish with coconut beetroot chutney recipe. You can cook fish with coconut beetroot chutney using 13 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Fish with Coconut Beetroot Chutney:
- Get Basa Fillet
- Take Beetroot
- Prepare Coconut
- You need leaf Curry
- You need garlic
- Prepare green chilies
- Provide fenugreek seeds
- Take mustard seeds
- You need Cumin Seeds
- Prepare Lime Juice
- Prepare to taste Salt and pepper
- You need Olive oil for the Fish
- You need Vegetables oil for the Chutney
Instructions to make Fish with Coconut Beetroot Chutney:
- Marinate the Fish for 10 mins with Salt, Pepper, Garlic Paste and Lime Juice (1 tablespoon)….then sauté it in Olive oil till fish is done but still soft
- Saute Beetroot, Coconut (half the amount of beetroot), Curry leafs, cumin seeds, fenugreek Seeds, Mustard Seeds, salt for about 5 to 7 Mins
- Grind the Sautéed Ingredients with Garlic cloves (about 6) and 1 chilli and a bit of Lime juice mixed with water (about 30ml) to a coarse paste
- Plate the fish and the grinded Chutney together (fish on top of Chutney or the other way around)…garnish with a tablespoon of oil tampered with curry leaves and fenugreek & mustard seeds
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