Indian · Dinner
Coconut Fish Curry Bowl (High-Protein)
A high-protein Indian coconut fish curry served as a bowl over basmati rice, built with white fish and shrimp simmered in a turmeric-ginger coconut broth with chickpeas. Finished with mustard seed tempering, curry leaves, and cilantro, delivering a rich, warmly spiced base flavour.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
56.2gProtein
19.4gFat
39.8gCarbs
6.9gSugar
7.4gFiber
712mgSodium
230mgChol
11.9gSat Fat
1180mgPotassium
135mgCalcium
4.6mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
pat the fish and shrimp dry; slice the onion and mince the ginger, garlic, and cilantro; chop the tomato.
2
Bloom
heat oil in a medium saucepan over medium heat, add mustard seed and curry leaves, cook 30 seconds until seeds pop and leaves crackle.
3
Saute
add onion, ginger, and garlic, cook over medium heat 4 minutes, stirring, until onion softens and edges turn golden.
4
Simmer
stir in turmeric, chili powder, coriander, and cumin, cook over medium-low heat 1 minute until raw smell fades and oil separates.
5
Simmer
add tomato, tamarind paste, and stock; simmer 5 minutes until tomato breaks down. Pour in coconut milk, stir in chickpeas, simmer 3 minutes over medium-low heat until smooth.
6
Poach
lower fish and shrimp into sauce, poach over medium-low heat 6 minutes until fish flakes easily and shrimp turn pink.
7
Plate
spoon rice into a bowl, ladle curry over top, scatter with cilantro, season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 4.2 oz120g shrimp
- 2/3 cup160g cooked chickpeas
- 1 cup240ml coconut milk
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp mustard-seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1 tbsp1 tbsp ginger-fresh
- 4 cloves4 cloves garlic
- 11 onion
- 11 tomato
- 2 tsp2 tsp tamarind-paste
- 2 tsp2 tsp vegetable-oil
- 1 cup200g basmati-rice-cooked
- 2 tbsp2 tbsp cilantro
