simple breakfirst with rice pudding and coconut milk rice recipe with Sour Fish Curry | mali

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar tanginess while being more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is more affordable.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

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

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

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

Stir in chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.

Add curry leaves and green chili; cook for another minute.

Mix in turmeric, coriander powder, and fenugreek seeds; stir for 1 minute until fragrant.

Pour in coconut milk and tamarind; bring to a gentle simmer.

Add fish pieces and cook until they are opaque and flaky, about 10-15 minutes.

Season with salt and lime juice to taste; stir gently to combine.

Remove from heat and let sit for a few minutes to meld flavors.

Serve hot with rice or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens