Ending the last day of the decade 2019 with a simple yet scrumptious fish meal recipe that is ready for less than an hour from start to serve and full of hearty goodness of veggies and fresh fish. Just a few ingredients and the result is fantastic. This fish meal is super low carb to serve as is but you can serve any healthy grain like quinoa or brown rice on the side.
Vegetables are a big part of our daily diet, be it in curry, stir fried or salad and eating the vibrant colors of vegetables are packed with lots of nutritional benefits for our health. Most veg curry are plant based with minimal spices. This Beetroot curry is one my favorites winter curries with just few spices that my Ma cooked for breakfast or dinner served with roti. It is a simple plant based curry and mildly spiced to balance the natural sweetness of beetroot and carrot in the curry. It can be served with rice as well.
A typical South Indian chicken curry from Andhra Pradesh, India, made with aromatic spices and herbs. It's very rustic, bit tangy and loaded with spices. The heat and flavor come from the dried hot chilies, fresh red chilies and peppercorns. If you love South Indian spiciness this is definitely worth trying and it is best served with plain rice.
Ca Kho To, a Vietnamese style braised catfish in clay pot served in any Vietnamese restaurant is to die for. Sweet-salty sauce is combined with fish sauce, brown sugar and coconut water. Fish stakes are nicely coated with the sauce and braised on low heat to develop caramelized flavor and nice dark brown color. Plain white rice and stir fried any vegetables are the perfect companions to savor this delicacy. Truly delectable, so flavorsome and easy to make restaurant style dish can be made in 30 minutes and great for weekdays.
