Coconut Fish Curry

There are some times when you come across a recipe in a magazine which you ABSOLUTELY have to try. I mean it just screams at you from the pages and you happily make a grocery list and plan to make it asap. This is one of those recipes. Its highly likely that you already have everything in your pantry already! This recipe is by Marion Grasby and I’ve tried it for you, so its definitely foolproof. Also, I added three times the amount of garlic. TEEHEE!

The fish comes out to be soft and flaky and the coconut milk gives the curry a light creaminess without being too heavy! I’d suggest using light coconut milk instead of the really thick one. I halved the amount of cardamom and increased the salt a bit. This is full on packed with flavor and its not too spicy at all! Also, I had leftovers the other day and I’m super super happy! onto the recipe!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 large green chilli, chopped
  • 7-8 fresh curry leaves
  • 1 tbsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1 tsp seasalt
  • 1 tbsp tomato paste
  • 3 tomatoes, finely chopped
  • 1/4 cup water
  • 2 cups coconut milk (I used light)
  • 800g white fish fillets, cut into thick strips (I used Basa fillets)

 

Heat the oil over medium heat and add the onions. Cook until the onions are soft but not brown. Add garlic, ginger, curry leaves and the chopped green chilli. Cook this for a bit.

Time to add the spices! Add coriander powder, cardamom, salt, chilli and turmeric and cook the spices until fragrant. This won’t take a bit. Such an easy dish you’ll be surprised!

Add in the tomato paste, tomatoes and the water. Cook until the tomatoes are soft and a bubbly spicy paste forms, add the coconut milk and fish pieces.

Cook this covered for about five to ten minutes and then simmer uncovered till the fish is cooked. You can tell when its totally cooked when the fish turn white and cleanly comes away when pulled at, with a fork and gets flaky.

Serve with steamed rice and lime wedges and coriander if you want!

OHSOYUM. and you know what? Hardly took me any time!! This is perfect for a weeknight meal and fills your belly with a warm glow of spicy creamy happiness! Ah! perfection 🙂

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