Fish with Coconut Beetroot Chutney

Name: Fish with Coconut Beetroot Chutney
Yield: 2 servings
Cuisine: Indian
Ingredients: Basa Fillet; Beetroot; Coconut; leaf Curry; garlic; green chilies; fenugreek seeds; mustard seeds; Cumin Seeds; Lime Juice; to taste Salt and pepper; Olive oil for the Fish; Vegetables oil for the Chutney

Surajit Nath @cook_6473830

Distinct mix of European styled pan fried fish with Indian Chutneys

Surajit Nath @cook_6473830

Distinct mix of European styled pan fried fish with Indian Chutneys

Saved

Ingredients

2 servings

Basa Fillet
Beetroot
Coconut
leafCurry
garlic
green chilies
fenugreek seeds
mustard seeds
Cumin Seeds
Lime Juice
to tasteSalt and pepper
Olive oil for the Fish
Vegetables oil for the Chutney

Saved

Steps

1

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
2

Saute Beetroot, Coconut (half the amount of beetroot), Curry leafs, cumin seeds, fenugreek Seeds, Mustard Seeds, salt for about 5 to 7 Mins
3

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
4

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