Indian Fish Curry ⏱ 40 min · 🍽️ 4 Porzioni · 🧂 13 Ingredienti
Ingredienti 600 g firm white fish fillet (such as cod or pollock) 400 ml coconut milk 400 g chopped tomatoes (can) 2 piece onions 3 cloves garlic 20 g fresh ginger 2 pinch black mustard seeds 15 piece curry leaves 10 g curry powder 1 pinch turmeric 30 ml vegetable oil 1 piece lime 1 bunch coriander Preparazione 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. 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. Soften the onions until translucent, then stir in the garlic and ginger. Add the curry powder and turmeric and toast briefly until fragrant. Pour in the tomatoes and coconut milk, bring to a boil and let it reduce uncovered until the sauce turns silky. 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. ← Indietro 📖 Culinse
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curry asian quick gluten-free
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..
Ingredienti Per 4 porzioni
Estimated cost ~€12.90 · ~€3.25/serving
600 g firm white fish fillet (such as cod or pollock) 400 ml coconut milk 🛒 400 g chopped tomatoes (can) 2 piece onions 3 cloves garlic 20 g fresh ginger 2 pinch black mustard seeds 🛒 15 piece curry leaves 10 g curry powder 🛒 1 pinch turmeric 🛒 30 ml vegetable oil 1 piece lime 1 bunch coriander 🛒 Utensili da cucina
Pubblicità * Link di affiliazione
Preparazione 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.
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