Indian · Dinner
Tangy Fish Curry (Dairy-Free)
A South Indian-style tangy fish curry made with firm white fish fillet simmered in a coconut milk base sharpened with tamarind, turmeric, and curry leaves. Onion, tomato, and mustard seeds build a tempered base, yielding a bright, sour, spiced sauce served over rice.
$5
15 minsPrep
22 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
438Calories
33.6gProtein
26.9gFat
19.8gCarbs
7.6gSugar
4.3gFiber
812mgSodium
94mgChol
16.1gSat Fat
890mgPotassium
85mgCalcium
3.1mgIron
1.9mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Slice the onion, chop the tomato, mince the garlic, grate the ginger, and cut the fish into large chunks.
2
Marinate
Rub the fish with 1/4 tsp turmeric and salt, and set aside for 10 minutes to firm slightly.
3
Bloom
Heat coconut oil over medium heat, add mustard seeds and dried chili, and cook 30 seconds until seeds pop and crackle.
4
Simmer
Add curry leaves, onion, garlic, and ginger; cook medium heat 5 minutes until onion turns golden.
5
Simmer
Stir in tomato, remaining turmeric, chili powder, and coriander; cook medium-low 4 minutes until tomato breaks down and oil separates.
6
Simmer
Pour in coconut milk and tamarind paste with 1/4 cup water, bring to gentle simmer over medium heat, and cook 5 minutes until sauce thickens and deepens to orange.
7
Simmer
Slide marinated fish into simmering sauce, cover, and poach over medium-low heat 8 minutes until fish turns opaque and flakes easily.
8
Plate
Ladle curry into a bowl, scatter cilantro over the top, and serve with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml coconut milk
- 2 tbsp2 tbsp tamarind paste
- 11 onion
- 1/2 cup90g tomato
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp coriander-ground
- 22 dried chili
- 2 tbsp2 tbsp coconut-oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp cilantro
