Coconut milk fish curry | Fish curry recipe | Indian fish curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is budget-friendly.

Heat oil in a large pan over medium heat until shimmering.

Add mustard seeds and cook until they begin to pop, about 1-2 minutes.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced ginger and garlic, cooking until fragrant, about 1 minute.

Add chopped tomatoes and green chilies, cooking until tomatoes soften, about 3-4 minutes.

Mix in turmeric, coriander powder, and red chili powder, cooking for 1-2 minutes.

Pour in coconut milk and bring to a gentle simmer, about 5 minutes.

Add fish pieces, ensuring they are submerged in the sauce.

Cook for 10-12 minutes, until fish is cooked through and flakes easily.

Add curry leaves and adjust seasoning with salt as needed.

Simmer for an additional 2-3 minutes to meld flavors.

Remove from heat and let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens