Coconut Fish Curry
Transform simple white fish fillets, coconut milk, and vegetable oil into a succulent indian dinner. Each bite delivers bold flavors with perfectly balanced seasonings. Pair with seasonal sides to round out the meal beautifully.
Time Breakdown
Ingredients (4 servings)
- 1 1/2 poundswhite fish filletscod or halibut, cut into chunks
- 1 cancoconut milk14 oz, full-fat
- 2 tablespoonsvegetable oil
- 1 teaspoonmustard seeds
- 8 leavescurry leavesoptional
- 1 mediumonionsliced
- 3 clovesgarlicminced
- 1 tablespoonfresh gingergrated
- 2 chiliesgreen chiliesslit lengthwise
- 1/2 teaspoonturmeric
- 1 teaspooncoriander
- 1/2 teaspooncumin
- 1/4 teaspoonred chili powder
- 1 cupdiced tomatoesfresh or canned
- 1 teaspoonsalt
- 2 tablespoonslime juice
- 1/4 cupfresh cilantrochopped
- 2 cupsbasmati ricecooked, for serving
Instructions
- 1
Heat oil in large skillet over medium heat.
1min - 2
Add mustard seeds and curry leaves, cook until seeds pop.
1min - 3
Add onion and cook until softened, 5 minutes.
5min - 4
Add garlic, ginger, green chilies, and all spices.
1min - 5
Cook until fragrant, about 1 minute.
1min - 6
Add diced tomatoes and cook 3 minutes.
3min - 7
Pour in coconut milk and bring to gentle simmer.
2min - 8
Add fish chunks and simmer gently 5-7 minutes.
7min - 9
Season with salt and lime juice.
1min - 10
Garnish with cilantro and serve over rice.
2min
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