Very Low Fat Curry Recipes

Several of us associate Indian food as being unhealthy. This is correct if the curry in query is ordered from an Indian restaurant menu. On the other hand, a household produced curry can be a fantastically balanced meal, irrespective of whether it is a meat dish or a vegetarian recipe.

Although curry is the nation's favorite dish, Brits are shunning away from hot curries. Most curry lovers are opting for a korma or a mild-spiced curry like a bhuna. Kormas are usually associated with being creamy and mild and not unnecessarily nutritious. The reason for this is that most korma recipes are created with ghee, cream and at times, nuts. However a korma can be a balanced curry recipe if made with yogurt. Even the type of yogurt can be varied to be certain you are whizzing up a reduced excess fat curry recipe. For a very low fat curry use very low fat yogurt rather as opposed to total fat Greek yogurt.

Another great and easy tip to consider for a healthy curry is to saute your skins in the curry base with olive oil rather than ghee. A middle of the road compromise would be to use 1-2 tbsp of sunflower oil.

A lot of folks ask me about healthy snacks for children. Most of the time I inspire my kids to eat what I have cooked as the major family meal. Do I definitely have time to churn out various dishes to suit everyone's taste buds, No! On the other hand, I never want to deprive my little ones of snacks such chicken nuggets and fries so I cleverly adapt the recipe to make it a nutritious snack for young children. Here's how:

1. Marinade chicken strips with salt, pepper, lemon juice and a modest pinch of chilli powder.

2. Toss in plain flour, dip in beaten free range egg, then toss in wholemeal breadcrumbs.

3. Grease an oven tray with olive oil.

4. Arrange these nuggets aka goujons onto a tray and place into a hot oven (180 degrees) for 25 mins.

Your young ones will delightfully devour these chicken nuggets in no time at all, whilst at the same time you can be content that you've served them a healthy meal.

If you want you can replace the chicken with fish. Any fish will do, be it white fish, eg cod, haddock, coley or Alaskan pollock or an oily fish such as salmon. Coley and pollock tend to be more cost-effective. I often have a tendency to wait for the half cost fish gives from primary supermarkets and obtain a kilo or two, split into food bags for one meal and then freeze. Alternately you can buy frozen white fish fillets or frozen salmon for nuggets using the same technique above.

Either way, your little one will be receiving their Omega three fatty acids, a fantastic source of protein as effectively as generating them smarter in the method!

Fish include nutritious fats that will lower cholesterol and increase health.

Typically nuggets should be accompanied with chips. Not fried, of course. To carry on the theme of nutritious snacks for youngsters, chips need to hardly ever be fried. Wash and cut a handful of potatoes lengthways into long wedges. Try to leave the skin on as potato skins are excellent supply of fiber, iron and vitamin C.

Then in a large bowl, add 2 tbsp of olive oil a pinch of sea salt, some crushed black pepper and a sprinkle of garam masala (optional).

Add the potatoes and use your hands to lovingly coat every wedge. Alternately, you can add all this marinade in a large polythene bag, add the potatoes and give it an excellent toss ensuring every single wedge is covered evenly.

Next arrange the wedges on a tray lined with foil and place into a heated oven for 45 mins on 180 degrees. Note, there is no need to have to par boil.

If you want, the potatoes can be substituted for sweet potatoes, parsnips or even carrots. You can even create a medley of these vegetables.

Source by H Hanid