Description
A delightful dish that encapsulates the vibrant flavors of the coastal region of India, featuring fresh fish in a rich, aromatic coconut milk-based curry.
Ingredients
Scale
- 500g fish (like pomfret, kingfish, or any firm white fish)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2–3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1 cup coconut milk
- 2 tablespoons vinegar
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan. Add finely chopped onions and sauté until golden.
- Add ginger-garlic paste and green chilies, and cook for a minute.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture.
- Add turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for a few minutes until fragrant.
- Add the fish to the pan and gently coat with the spice mixture.
- Pour in the coconut milk and vinegar; season with salt to taste.
- Simmer until the fish is cooked through, about 10 minutes.
- Garnish with fresh coriander leaves and serve with rice.
Notes
For best results, use fresh fish. Adjust spice levels to your preference and consider variations like a vegetarian version using tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg