Indian · Dinner
Spiced Fish Curry Bowl
White fish fillet simmered in a turmeric and mustard seed spiced coconut sauce with tomato, curry leaf, and green chili, served over steamed rice. Built on a base of onion, ginger, and garlic, this South Indian style curry balances heat with coconut milk richness and a bright finish of cilantro and lime.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
21.8gFat
30.1gCarbs
6.9gSugar
4.8gFiber
612mgSodium
92mgChol
14.2gSat Fat
980mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry and season lightly with salt and turmeric. Thinly slice the onion, mince the garlic, grate the ginger, chop the tomato and cilantro, and set all aside.
2
Heat
Warm coconut oil in a small saucepan over medium heat, add mustard seeds, and cook 30 seconds until they crackle and pop.
3
Heat
Add the onion, curry leaves, and green chili, cooking over medium heat 4 minutes until the onion turns soft and translucent, then stir in garlic and ginger and cook 1 minute.
4
Heat
Add tomato, turmeric, coriander, and chili powder, simmer over medium-low heat 3 minutes until tomato breaks down, pour in coconut milk and 1/4 cup water, and slide in fish. Simmer low 6 minutes until fish turns opaque and flakes easily.
5
Plate
Spoon steamed rice into a bowl, ladle fish and sauce over top, scatter cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml coconut milk
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 tomato
- 2 tsp2 tsp mustard seed
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp chili-powder
- 1616 curry leaves
- 22 green chili
- 2 tbsp2 tbsp coconut-oil
- 2/3 cup130g basmati-rice-cooked, steamed, to serve
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for squeezing
- salt, to taste
