Indian · Dinner
Fish Curry in Coconut Sauce
White fish fillet simmered in a coconut milk sauce built on onion, ginger, garlic, turmeric and curry leaves, finished with tamarind for tartness and cilantro. This coastal-style Indian curry balances gentle heat with the richness of coconut and the fish's clean flavour, served with steamed rice.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
38.9gProtein
29.8gFat
18.4gCarbs
6.8gSugar
3.7gFiber
612mgSodium
88mgChol
16.1gSat Fat
980mgPotassium
85mgCalcium
3.1mgIron
2.4mcgVitamin B12
16mgVitamin C
Goes well with
Sauvignon Blanc or Albariño
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the white fish fillet into large chunks, mince the garlic and ginger, slice the onion and tomato, measure out curry leaves, and set aside.
2
Heat
Warm the vegetable oil in a small pan over medium heat, add the mustard seeds and curry leaves, and cook 30 seconds until the seeds pop and leaves crackle.
3
Heat
Add the onion to the pan and cook over medium heat 4 minutes, stirring, until softened and lightly golden at the edges.
4
Heat
Stir in the garlic, ginger, tomato, turmeric, and chili powder, cooking 3 minutes over medium-low heat until the tomato breaks down and oil separates, then pour in the coconut milk, water, and tamarind paste, stirring to combine. Slide the fish chunks into the sauce, season with salt, and simmer over low heat 6 to 8 minutes until opaque and flaking easily.
5
Plate
Spoon the fish and sauce into a bowl, scatter with cilantro, and serve immediately with steamed rice.
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
- 2020 curry leaves
- 1 tsp1 tsp mustard seeds
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 2 tsp2 tsp tamarind paste
- 22 small tomato
- 2 tbsp2 tbsp vegetable-oil
- 1/2 cup120ml water
- salt to taste
- 2 tbsp2 tbsp cilantro, for garnish
