Indian · Dinner
Fish Curry in Coconut Sauce (Dairy-Free)
White fish fillet simmered in a coconut milk sauce built on onion, garlic, ginger and tomato, seasoned with turmeric, coriander and cumin, finished with curry leaves and cilantro. No dairy is used. Served hot over steamed rice with a lime wedge.
$5
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
459Calories
34.8gProtein
30.5gFat
13.9gCarbs
3.9gSugar
3.1gFiber
720mgSodium
109mgChol
21.4gSat Fat
870mgPotassium
65mgCalcium
3.1mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
dairy-free
Instructions
1
Prep
Cut the fish into large chunks, chop the tomato and onion, mince the garlic, grate the ginger, and set everything near the stove.
2
Heat the oil in a medium saucepan over medium heat, add mustard seeds, and cook 30 seconds until they pop. Add the onion and cook 4 minutes, stirring often, until softened and golden at the edges.
3
Add the garlic, ginger, turmeric, coriander, cumin, chili powder and curry leaves; cook 1 minute until fragrant. Stir in the tomato and cook 2 minutes, mashing it into a thick paste.
4
Pour in the coconut milk and salt, bring to a gentle simmer over medium-low heat, and cook 5 minutes. Slide in the fish in a single layer, cover, and poach 6 to 8 minutes over low heat until opaque and flaking easily.
5
Plate
Spoon the fish and sauce into a bowl, scatter cilantro on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white-fish
- 1 cup240ml coconut-milk
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup90g tomato
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 88 curry-leaf
- 2 tbsp2 tbsp vegetable-oil
- 1/2 tsp1/2 tsp mustard-seed
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
