Winter is finally here, and along with it comes the irresistible urge for comforting soups, aromatic curries, and flavorsome dishes. Today, I have a delightful recipe to satisfy your cravings – Keto compatible Fish in Tomato Gravy! What makes this dish even more appealing is that it’s simple to prepare and doesn’t include onions, turmeric, or ginger.
Traditionally, this fish curry is enjoyed with rice, but I encourage you to try it with toasted Keto Bread for a divine experience. I’ve used Malli fish in this recipe, as it’s easily available in my area. However, feel free to substitute it with your preferred fish and adjust the macros accordingly. In some regions, this fish is also known as Calbasu or Black Rohu.
One of the remarkable qualities of this fish is its thick layer of fat beneath the skin, which adds a delightful richness to the dish. So let’s dive into the recipe and create a lip-smacking Keto Fish in Tomato Gravy that will warm your soul and satisfy your taste buds.
Also Try: Best non-vegetarian recipes by Priya Dogra.
| Calories | 438 |
| Net Carbs | 6 grams |
| Proteins | 33 grams |
| Fat | 30 grams |
Ingredients
- 1 kg Raw fish cut in small pieces of about 2 inch (5.08 cm) size
For the marinade:
- 2 tbsp Fresh Lemon Juice
- 2 tsp Cumin/Zeera powder
- 2 tsp Salt
- 2 tsp Red Chilli powder (optional)
- 2 tsp Coriander/ Dhania powder
For the gravy:
- 250 ml Tomato purée, fresh if possible
- 8 tbsp Olive Oil
- 2 tbsp Garlic paste, fresh if possible
- ½ tsp Chilli powder (optional)
- 1 tsp Garam Masala powder
- 1 tsp Coriander Powder
- 2 drops of Stevia
- Half a tsp or about 10 g of dried fenugreek leaves or Kasoori methi
- Chopped fresh coriander and green chilies for garnish.
| 20 Minutes | |
| 30 Minutes | |
| Servings | 6 |
Keto Fish in Tomato Gravy Making Procedure
1. Wash the fish well and cut into small pieces.
2. Apply some salt, keep it aside for five to seven minutes and wash well to remove any smell.
3. Add all the ingredients of the marinade to the fish, mix well with your hands, and keep aside for fifteen to twenty minutes.
4. In a wok, heat the oil and fry the fish lightly in small batches. Do not make it crisp and keep it aside.
5. In the same oil add the garlic paste and fry till golden brown.
6. Add the tomato purée and the rest of the ingredients of the gravy and lower the heat.
7. Allow this gravy to cook till the oil separates and comes to the side.
8. Now add about two cups of water and bring the gravy to a boil.
9. Slide the fish pieces in this gravy, and allow them to cook on medium heat for five to seven minutes.
10. Switch off the heat and serve hot, garnished with chopped fresh coriander and green chilies.
