Indian · Dinner
Tangy Fish Curry Bowl
White fish fillet simmered in a tangy tamarind and tomato curry with mustard seeds, curry leaves, turmeric and coconut milk, finished with a tart edge and served over steamed rice. Built on a South Indian coastal base, the curry balances sourness against gentle heat, mustard-seed crackle and coconut richness.
$6
12 minsPrep
20 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
481Calories
42.3gProtein
22.4gFat
30.1gCarbs
7.8gSugar
4.6gFiber
612mgSodium
97mgChol
15.1gSat Fat
1120mgPotassium
95mgCalcium
3.1mgIron
2.4mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the fish into large chunks, chop the tomato, slice the onion thin, mince the garlic, and grate the ginger; set aside.
2
Bloom
Heat the coconut oil in a heavy pan over medium heat, add the mustard seeds and curry leaves, and cook 30 seconds until seeds pop.
3
Sauté
Add the onion, garlic and ginger to the pan; cook over medium heat 4 minutes until the onion is soft and golden at the edges.
4
Simmer
Stir in the tomato, turmeric, chili powder and coriander; cook over medium heat 3 minutes until the tomato breaks down and oil separates.
5
Poach
Add coconut milk and tamarind paste with 1/4 cup water and salt, lower the fish into the simmering curry, and poach over low heat 6 minutes until opaque.
6
Plate
Spoon the rice into a bowl, ladle the fish and curry over the top, and scatter cilantro on top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 1 cup240ml coconut milk
- 5.2 oz150g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp coriander-ground
- 2 tbsp2 tbsp coconut-oil
- 1 cup196g white-rice-cooked
- salt, to taste
- 2 tbsp2 tbsp cilantro, for garnish
