Indian · Dinner
Coconut Milk Fish Curry
White fish fillet simmered in a coconut milk curry built on mustard seeds, curry leaves, turmeric and tamarind, finished with sautéed onion and tomato for body. Tangy, mildly hot and rich, served over steamed rice with fresh cilantro.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
548Calories
38.9gProtein
29.8gFat
34.6gCarbs
8.4gSugar
4.8gFiber
612mgSodium
106mgChol
19.7gSat Fat
1180mgPotassium
95mgCalcium
3.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry and season lightly with salt. Slice the onion thinly, chop the tomato, mince the garlic, and grate the ginger.
2
Temper
Heat the coconut oil in a wide pan over medium heat until shimmering, then add the mustard seeds and curry leaves. Cook 30 seconds until the seeds pop.
3
Sauté
Add the onion, garlic, and ginger to the pan and sauté over medium heat for 4 minutes until the onion turns soft and golden at the edges.
4
Bloom
Stir in the turmeric and chili powder, cook 30 seconds until fragrant, then add the tomato. Cook 3 minutes until it collapses into a paste.
5
Simmer
Pour in the coconut milk and tamarind paste, stir to combine, and bring to a gentle simmer over medium-low heat for 4 minutes until the sauce thickens slightly.
6
Poach
Slide the fish into the sauce, cover the pan, and poach over low heat for 6 minutes until the fish turns opaque and flakes easily with a fork.
7
Plate
Spoon the fish and sauce over the steamed basmati rice and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/3 cup160ml, half of a 13.5 fl oz can coconut milk
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric
- 2 tbsp2 tbsp tamarind paste
- 11 onion
- 22 small tomato
- 1 tsp1 tsp chili powder
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger fresh
- 2 tbsp2 tbsp coconut oil
- 1 cup130g basmati rice cooked, for serving
- 2 tbsp2 tbsp cilantro, for serving
- salt, to taste
