Indian · Dinner
Coconut Fish Curry Rice
White fish fillet simmered in a coconut milk curry with onion, ginger, garlic, turmeric, curry leaves and mustard seeds, finished with lime juice and served over steamed rice. The sauce carries gentle heat from green chili and a light tang, ladled generously over the grain.
$7
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
548Calories
36.2gProtein
26.9gFat
41.8gCarbs
5.9gSugar
3.8gFiber
612mgSodium
88mgChol
19.4gSat Fat
870mgPotassium
85mgCalcium
3.1mgIron
2.4mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Slice the onion thinly, mince the garlic, grate the ginger, slit the chili lengthwise and cut the fish into bite-sized chunks.
2
Heat
Warm coconut oil in a saucepan over medium heat, add mustard seed and curry leaves and cook 30 seconds until seeds pop and leaves crisp at the edges.
3
Heat
Add onion, garlic, ginger and chili to the saucepan and sauté 4 minutes over medium heat until the onion turns soft and translucent. Stir in turmeric and cumin, cook 30 seconds until fragrant.
4
Heat
Pour in coconut milk and a splash of water, bring to a gentle simmer over medium-low heat, slide in fish chunks and cook 6 minutes until opaque and flaked easily with a fork.
5
Heat
Stir in lime juice and salt, taste and adjust salt to balance the coconut cream and spices.
6
Plate
Spoon rice into a bowl, ladle fish and sauce over the top and scatter cilantro over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml coconut milk
- 2020 curry leaves
- 1 tsp1 tsp mustard seed
- 1 tsp1 tsp turmeric-ground
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 22 green chili-fresh
- 4 tsp4 tsp coconut-oil
- 1/2 tsp1/2 tsp cumin-ground
- 1 tsp1 tsp lime-juice
- 1/4 tsp1/4 tsp salt
- 1 1/2 cup300g basmati-rice-cooked
- 2 tbsp2 tbsp cilantro
