Skip to main content

Beetroot Infused Grilled Basa Fish and Radish - Pomegranate Dip / Diet Friendly Recipes - 14 / #100dietrecipes



The most difficult part during dieting days for non -veg lovers ( like me ) is to sacrifice few delicious dishes like fried fish, chicken fry, gravy, kurma etc. But, when it is prepared along with a healthy veggie using less oil ( olive oil ) and especially, without compromising taste and the flavor is obviously a guilt free dish. In my today's diet friendly series, I have used basa fish fillet which is marinated in a beetroot puree and grilled on tawa using just a teaspoon of olive oil is served with a delicious radish and pomegranate dip. The dip is prepared using low fat hung curd which is mixed with a grated radish and pomegranate to balance the taste of less spicy fish. The addition of dill leaves enhances the flavor of dip and gives a fresh flavor.


Ingredients :

1 Basa Fish fillet 
1 Beetroot, chopped
Salt to taste
1 Tsp Olive oil 
1 Tbsp Crushed black pepper corns

For Dip :

1 Cup Low fat curd
3 Tbsp Radish, grated
4 Tbsp Pomegranate 
1 Tbsp Dill leaves, finely chopped
Salt to taste

Method :

Puree the chopped beetroot by adding little water and keep aside.

Wash the fillet and keep aside.

Add curd to a muslin cloth, make a knot and hang it high to prepare a hung curd. (do not use whey which drips from the curd )

Add beetroot puree in a bowl and add salt followed by olive oil.

Marinate the fish for 15 - 20 minutes.

Heat the grill tawa and smear 1 tsp of olive oil.

Place the marinated fish along with the marinated puree, sprinkle crushed pepper corns on top ( both the sides ) and grill it for 5 - 8 minutes on both the sides.

Once done, switch off the pan, cover the grill pan with an aluminum foil and keep aside.

Meanwhile, take hung curd in a small bowl and add grated radish followed by salt, dill leaves and pomegranate. Mix well.

Serve the grilled fish along with radish & pomegranate dip.


Serving Options :

Serve with radish & pomegranate dip or any flavored dip.


Comments

  1. This is a recipe for keeps.. we love grilled fish and I would love to try out new options of marination.

    ReplyDelete
  2. The curry presentation looks colourful and appetising. The dip using hung curd and radish looks delicious too.

    ReplyDelete
  3. Colourful paltter.. Such a tempting clicks priya.. After seeing your page only we start to buy Basa fish, but here we get sea bass only.. This grilled version made me drool..

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …