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Indian Fish Curry
Tender chunks of white fish gently poach in a creamy tomato-coconut sauce tempered with mustard seeds and curry leaves, South Indian style. Warming, fragrant and ready in half an hour..
Cook time
40 min
Servings
4
Ingredients
13
Nutrition
per serving375 kcal
Calories
30 g
Protein
22 g
Fat
14 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Cut the fish into bite-sized cubes, season with salt and squeeze over half the lime. Finely dice the onions and grate the garlic and ginger.
- 2
Heat the oil in a wide pot. Add the mustard seeds and wait until they start to pop, then toss in the curry leaves for a few seconds.
- 3
Soften the onions until translucent, then stir in the garlic and ginger. Add the curry powder and turmeric and toast briefly until fragrant.
- 4
Pour in the tomatoes and coconut milk, bring to a boil and let it reduce uncovered until the sauce turns silky.
- 5
Slide in the fish cubes and let them poach over low heat until just cooked through. Season with salt and lime juice and scatter with coriander.
