Creamy Indian Fish Curry with Coconut A Taste of Kerala
Dreaming of Indian Fish Curry with Coconut This Keralastyle coconut milk fish curry is easy flavourful and ready in under an hour Get the recipe now
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Ingredients
- 1 1/2 lbs (680g) firm white fish fillets (such as cod, tilapia, or halibut), cut into 2-inch pieces
- 1 teaspoon (5ml) turmeric powder
- 1 teaspoon (5ml) red chili powder (adjust to taste)
- 1/2 teaspoon (2.5ml) salt, or to taste
- 1 tablespoon (15ml) lemon juice
- 2 tablespoons (30ml) coconut oil or vegetable oil
- 1 teaspoon (5ml) black mustard seeds
- 1 teaspoon (5ml) cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch (2.5cm) ginger, grated
- 1-2 green chilies, slit lengthwise (adjust to taste)
- 1 sprig curry leaves (about 15-20 leaves)
- 1 teaspoon (5ml) coriander powder
- 1/2 teaspoon (2.5ml) turmeric powder
- 1/2 teaspoon (2.5ml) red chili powder (adjust to taste)
- 1/4 teaspoon (1.25ml) fenugreek powder
- 1 medium tomato, chopped
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) water or fish stock
- Salt to taste
- 1 tablespoon (15ml) chopped fresh cilantro, for garnish
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