Indian · Dinner
Fish Curry in Coconut Sauce
Fillets of white fish simmered in a lightened coconut sauce built on onion, ginger, garlic, turmeric, and mustard seed, using light coconut milk instead of full-fat cream. Finished with curry leaf and a squeeze of lime, this curry is served over a small portion of steamed rice for a genuinely lighter plate.
$5
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
329Calories
38.9gProtein
9.8gFat
24.1gCarbs
4.6gSugar
2.9gFiber
610mgSodium
83mgChol
5.9gSat Fat
790mgPotassium
85mgCalcium
2.4mgIron
2.6mcgVitamin B12
13mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
gluten-free
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat the fish dry and season lightly with salt. Slice the onion and grate the ginger. Mince the garlic and chop the tomato.
2
Heat the oil in a small saucepan over medium heat, add mustard seed and cook 30 seconds until popping and crackling noticeably.
3
Add onion, ginger, and garlic to the pan; cook over medium heat 4–5 minutes, stirring often, until onion is soft and golden.
4
Stir in turmeric, chili powder, and coriander; cook over medium-low heat 30 seconds until fragrant and the raw smell fades.
5
Add tomato and curry leaves to the pan; cook over medium heat 2–3 minutes until tomato breaks down into a paste.
6
Pour in the coconut milk and tamarind water, stirring to combine; bring to a gentle simmer over medium-low heat 3 minutes.
7
Lower the fish chunks into the sauce; cover and poach over low heat 6–7 minutes until opaque and flakes easily.
8
Rest the curry covered off the heat for 2 minutes in the residual heat.
9
Plate
Spoon rice onto a plate, ladle the fish curry alongside, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup240ml light coconut milk
- 11 onion
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1 tsp1 tsp mustard-seed
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp coriander-ground
- 8-10 curry-leaf
- 11 tomato
- 2 tsp2 tsp tamarind-paste, dissolved in 2 tbsp water
- 2 tsp2 tsp vegetable-oil
- 1/2 tsp1/2 tsp salt
- 1 cup200g white-rice-cooked, for serving
- 22 lime wedge, for serving
