Indian · Dinner
Coconut Fish Curry Bowl (Dairy-Free)
White fish fillet simmers in a coconut milk curry base built on onion, ginger, garlic, turmeric and curry leaves, finished with tomato and a squeeze of lime. Served over steamed rice in a bowl, the sauce is dairy-free by design, using coconut milk in place of any cream or yogurt for richness.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
448Calories
34.2gProtein
19.8gFat
33.1gCarbs
5.2gSugar
3.9gFiber
612mgSodium
88mgChol
13.4gSat Fat
870mgPotassium
75mgCalcium
2.6mgIron
1.5mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
dairy-free
Instructions
1
Prep
Cut the fish into chunks, slice the onion thinly, grate the ginger, mince the garlic, and chop the tomato and cilantro on a cutting board.
2
Heat the vegetable oil in a saucepan over medium heat and add the mustard seeds and curry leaves; cook 30 seconds until the seeds crackle and leaves crisp.
3
Stir the onion, ginger, and garlic into the saucepan; cook over medium heat 4 minutes, stirring often, until the onion softens and turns light golden.
4
Add the turmeric, chili powder, and coriander to the saucepan; cook over low heat 30 seconds until the raw spice smell fades and spices darken slightly.
5
Add the tomato and coconut milk to the saucepan; bring to a gentle simmer over medium-low heat and cook 5 minutes until tomato breaks down and sauce thickens slightly.
6
Lower the fish chunks into the simmering sauce; cook over low heat 6 to 8 minutes without stirring roughly, until the fish turns opaque and flakes easily.
7
Plate
Spoon the rice into a bowl, ladle the fish curry over the top, scatter the remaining cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml coconut milk
- 11 onion
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1212 curry leaves
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp coriander-ground
- 1/2 tsp1/2 tsp mustard-seed
- 11 tomato
- 2 tbsp2 tbsp vegetable oil
- 1 cup196g white-rice-cooked
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
