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Before you jump to Fish curry #week2of5 recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware that the body requires a heart that is strong and healthy. Consider this: if your heart is unhealthy then the rest of you won’t be healthy. You already know that getting regular exercise and leading a healthy lifestyle both factor heavily into the overall health of your heart. Still, did you know that there are several foods that have been proven to help you improve your heart health? Keep on reading to find out which foods are best for your heart.
Beans, would you believe it, are very good for your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are very healthy for you. This doesn’t mean that simply eating beans will counteract the effects of other unhealthy foods you might be ingesting. What we are saying is that substituting in pinto beans or edamame for the chicken on your salad or eating a soy burger in place of a beef hamburger is a great idea. Luckily, beans are really tasty and you never know…you might not even miss consuming real meat.
There are plenty of foods you will find that that are terrific for your body. To be sure, the foods discussed in this article can help your body in numerous ways. The foods mentioned are essentially beneficial for the heart, though. Start eating these health food each day. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to fish curry #week2of5 recipe. You can cook fish curry #week2of5 using 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Fish curry
#week2of5:
- Take For curry paste:
- Take As required Oil for sauté
- Provide 1/2 tsp mustard seeds
- Use 1/2 tsp fenugreek
- You need 1 tsp pepper corns
- Prepare 3 onions
- Use 2 tomatoes
- Provide 2 tbsp chilli powder
- Provide 3 tbsp coriander powder
- Prepare 1/2 cup grated coconut
- Prepare For fish curry:
- Take 1/2 kg fish of your choice
- You need 2-3 green chillies
- Get 1 Lemon sized tamarind soaked in 1/2 cup water
- Use As required Water
- Use As per taste Salt
Instructions to make Fish curry
#week2of5:
- In a pan, pour oil of your choice, I prefer either coconut oil or sesame oil for fish curry.
- Add mustard seeds, fenugreek and pepper corns and once it splutters add the grated coconut and sauté until it’s golden brown.
- Add onions and once it’s transparent add tomatoes and sauté until they are mushy. Then add chilli and coriander powder and once raw smell goes transfer this to a mixer grinder and make it to a curry paste.
- In the same pan, pout few tablespoons of oil and add green chilli then add the curry paste and keep the flame in low and allow it to cover and cook for 7/8 minutes.
- Now extract the tamarind water and add to the curry and add 1 cup water equivalent and add enough salt, cover and cook it in medium to low flame for 10-12 mins.
- Then add the fish pieces and cover and cook for 5-8 minutes until you get a thick consistency of gravy. The fish gravy is ready to be served. Usually fish curry is served after 3/4 hours as the taste increases as time goes.
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