Indian · Dinner
Coconut Fish Curry Bowl
Flaky white fish fillet poached in a turmeric-spiced coconut milk curry with mustard seeds, curry leaves and tomato, served over steamed rice. Built on a South Indian base of ginger, garlic and green chili, finished with cilantro and a squeeze of lime for brightness against the rich coconut sauce.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
481Calories
38.4gProtein
19.9gFat
38.7gCarbs
6.1gSugar
3.9gFiber
1247mgSodium
90mgChol
12.4gSat Fat
920mgPotassium
95mgCalcium
3.6mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the white fish fillet into large chunks, thinly slice the onion, chop the tomato and slit the green chili; set aside.
2
Heat the vegetable oil in a small saucepan over medium heat, add the mustard seed and curry leaves, and cook 30 seconds until seeds pop and leaves crisp at edges.
3
Add the onion to the saucepan and cook over medium heat 4 minutes, stirring often, until softened. Stir in the ginger-garlic paste, turmeric, coriander and chili-powder; cook 1 minute until fragrant.
4
Add the tomato, water, coconut milk, and slit green chili to the saucepan; bring to a gentle simmer over medium-low heat 4 minutes. Slide in the fish chunks and poach 6 to 7 minutes until opaque.
5
Plate
Spoon the fish and sauce over the basmati rice in a bowl, scatter with cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml coconut milk
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp ginger-garlic paste
- 11 onion
- 11 tomato
- 22 fresh green chili
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili-powder
- 1 cup240ml water
- 2 tbsp2 tbsp fresh cilantro
- 22 lime wedge
- 11 oz311g cooked basmati rice
