Description
This Indian-style fish curry comes together fast yet tastes slow-cooked. Tender white fish simmers in coconut milk, tomatoes, ginger, and warm spices. Make it mild or fiery, then serve with rice or warm bread tonight.
Ingredients
Scale
- 400 g white fish (cod)
- 2 tbsp cooking oil
- 2 garlic cloves
- 3 shallots (onion here)
- 1/2 tsp mustard seeds
- 1 cm fresh ginger, chopped
- 1/2 green chilli
- 1 tsp curry powder
- 200 g coconut milk
- 200 g fresh tomatoes
- Fresh coriander (cilantro)
- Salt
- 10 fresh curry leaves (I didn’t have any), also called “kaloupilé” (these are real “curry” leaves; they need to be fresh, dried ones have no flavour)
Instructions
- Start by thinly slicing the shallots (you can use onions if you don’t have any) and the garlic. Grate the ginger.
- Cut the fish into pieces.
- Heat the oil over medium heat in a frying pan and add the mustard seeds.
- Cover with a splatter screen or lid, as they will jump like popcorn! Lower the heat as soon as they start to “pop”, then remove the lid.
- Add the shallots, garlic, ginger, chilli, and curry leaves.
- Sauté over medium heat for 5 minutes, stirring regularly.
- Mix the curry powder with a tiny bit of water, then pour it into the pan. Stir and sauté over fairly high heat for 1 minute, stirring well.
- Pour in the coconut milk and the crushed tomatoes.
- Stir, season with salt, and bring to a boil.
- As soon as it boils, lower the heat, add the fish, and simmer gently for about 1 hour, uncovered, without stirring. Cooking time will vary depending on the fish you choose, the size of the pieces, your cookware, etc. Taste: if the fish is rubbery, it isn’t cooked enough.
- Chop fresh coriander just before serving.
- Prep Time: 15 min
- Cook Time: 1 hour
- Category: main dish
- Cuisine: indian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal