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tulawdog

Indian Fish Coconut Curry Recipe

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 1 pound boneless, skinless fish fillets
  • 1 tablespoon vegetable oil
  • 1/2 onion, grated on large holes of box grater
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
  • 1 teaspoon garam masala
  • 1/4 teaspoon chili powder (cayenne)
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 cup coconut milk
  • 1/4 cup water
  • 1-2 fresh chili peppers, cut in half lengthwise

Details

Preparation

Step 1

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

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