COCONUT FISH CURRY

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

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

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-bought spice mix

Homemade blends can be tailored for health, while store mixes are often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile, while dried cilantro is cost-effective.

Mix turmeric powder, kosher salt, red chili powder, and lime juice with the fish and let it marinate for 15-20 minutes.

Heat 3/4 cup of vegetable oil in a pan and fry the marinated fish for 3 minutes on each side until crusty.

In another pan, heat 1.5 tbsp of vegetable oil over medium heat and sauté diced onions until translucent.

Add fresh ginger and garlic paste, and sauté until fragrant.

Stir in tomato paste and sauté for a couple of minutes before adding diced tomatoes.

Add fish sauce and cook for 2-3 minutes until blended.

Pour in 13.5 oz of coconut milk and a little water for desired consistency, then add green chilies and simmer for 5 minutes.

Add the fried fish to the sauce and squeeze in lemon or lime juice, then cover and simmer for 3-4 minutes until fish is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens