Indian Fish Curry - Non Vegetarian Main Course Curry Recipe - Today's Special With Shantanu

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is often less expensive.

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

Add mustard seeds and fenugreek seeds; cook until they begin to pop.

Stir in chopped onions, garlic, and ginger; sauté until onions are translucent, about 5-7 minutes.

Add chopped tomatoes and green chilies; cook until tomatoes break down, about 3-4 minutes.

Sprinkle in turmeric and salt; mix well to combine.

Pour in coconut milk and bring to a gentle simmer.

Add fish pieces and curry leaves; cook until fish is cooked through, about 8-10 minutes.

Adjust seasoning with lime juice and additional salt if needed.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens