Fish Curry
Prepare a flavorful fish curry using fresh fish, spices, and coconut milk, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish (cut into pieces) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Onion (finely chopped) | 2 | Count |
| Tomato (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder (store-bought or homemade) | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Mustard Seeds | 1 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Water | 200 | Milliliters |
Instructions
- Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
- Add curry leaves, chopped onions, and sauté until onions are golden brown.
- Add minced garlic and grated ginger, sauté for another minute.
- Stir in chopped tomatoes and cook until they soften.
- Add curry powder, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Pour in coconut milk and water, bring to a gentle boil.
- Add fish pieces, reduce heat to low, and simmer for 15-20 minutes until fish is cooked through.
- Adjust seasoning if necessary and serve hot with rice or bread.
Prep
- Thaw fish if frozen.
Kitchen equipment
Spice Grinder