Fish Curry
A vibrant and aromatic dish blending tender fish with a rich, spicy sauce, perfect for any occasion.
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Servings: 4 servings
Calories: 300kcal
Ingredients
- 500 g fish fillets cod, tilapia, or your choice
- 2 tablespoons oil coconut or vegetable
- 1 onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 cup coconut milk
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Sauté chopped onion until golden brown.
- Stir in ginger-garlic paste and cook for a minute.
- Add pureed tomatoes and cook until the oil separates.
- Mix in turmeric, red chili powder, and coriander powder.
- Pour in the coconut milk and bring to a simmer.
- Gently add fish fillets to the sauce.
- Cook for about 10-12 minutes until the fish is cooked through.
- Garnish with fresh cilantro before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 10g | Protein: 20g | Fat: 15g | Fiber: 3g