Coconut Fish Curry
Delicate white fish in a fragrant, creamy coconut sauce
Ingredients
Instructions
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Marinate the fishIn a bowl, combine the fish pieces with lime juice, 1/2 teaspoon turmeric, and salt. Gently toss to coat all pieces evenly and set aside for 10 minutes while you prepare the other ingredients.
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Prepare the curry baseHeat oil in a large deep skillet or dutch oven over medium heat. Add mustard seeds and wait until they start to pop. Add curry leaves (stand back as they may splatter), then add the sliced onions and sauté until translucent, about 5 minutes.
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Add aromaticsAdd the green chilies, ginger, and garlic to the pan. Sauté for 2 minutes until fragrant. Add the diced tomato and cook for another 3 minutes until softened.
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Create the curry sauceStir in the remaining 1/2 teaspoon turmeric and ground coriander. Pour in the coconut milk and bring to a gentle simmer. Let it cook uncovered for about 5 minutes, allowing the sauce to reduce slightly and flavors to meld together.
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Cook the fishGently slide the marinated fish pieces into the simmering curry sauce, being careful not to break them. Spoon some of the sauce over the fish. Cover the pan and cook on low heat for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
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Finish and serveOnce the fish is cooked, taste the curry and adjust seasoning if needed. Turn off the heat, garnish with fresh cilantro leaves, and let it rest for 5 minutes before serving to allow flavors to develop further.
Nutritional Information
410
Calories
per serving
32
Protein
g per serving
12
Carbohydrates
g per serving
28
Total Fat
g per serving
22
Saturated Fat
g per serving
3
Fiber
g per serving
5
Sugar
g per serving
450
Sodium
mg per serving
15
Vitamin C
% of daily value
10
Iron
% of daily value
Coconut Fish Curry is Also Known As
Meen Molee, Fish Molee, Kerala Fish Curry, Thai Fish Curry, Meen Manga Curry or Indian Coconut Fish Curry
