1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Remove the skin from the fish, clean thoroughly, wash, and pat dry. Keep it aside.
On medium-low heat, using a non-stick or a dutch pan, spray cooking oil for 2 seconds.
Add cumin seeds and let it sizzle for 1 minute. Next, add in garlic and ginger, and mix well.
Next, add in the onions, tomatoes, methi leaves, paprika, turmeric, and white pepper. Stir well and cook for 4-5 minutes.
Add in yogurt and stir well. Carefully place all the fish fillets in the mixture in the pan.
Spray the fish with cooking oil for 2 seconds and cover the pan.
Let it cook for 4-5 minutes. Flip the fish to the other side, cover the pan, and cook for another 4-5 minutes. You will notice that all the moisture from the onions, tomatoes, and yogurt is drying and oil is being released from the fish.
Stir very well, the fish should bread into chunks.
Remove from the stove and transfer to a serving dish.
Enjoy Fish Kat-a-Kat with your salad!
For this recipe, any kind of fish can be used and vegetables of choice can also be added!
4 servings
126g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content