Indian-Style Fish Curry

Spice-coated fried fish simmered in a rich tomato, ginger, and coconut cream sauce served over fragrant basmati rice.

Fish Seafood Main Course Spicy Curry

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

46.2g

per serving

184.8 g total

Fat

39.7g

per serving

158.6 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Creamed Coconut

grated

GrainsCereals

300

Basmati Rice

cooked

Liquids

tbsp

Water

to loosen mixture

NutsSeeds

tsp

Sea Salt

fine

tsp

Turmeric

ground

tsp

Black Mustard Seeds

piece

Curry Leaves

fresh

clove

Garlic

peeled and crushed to a paste

tsp

Garam Masala

handful

Coriander Leaves

fresh, for garnish

OilsFats

tbsp

Vegetable Oil

for frying

Seafood

400

White Fish Fillets

such as hake, pomfret or whiting, skin removed, cut into large pieces

Vegetables

piece

Onion

peeled and grated

piece

Tomatoes

ripe, chopped

2.5

Ginger

fresh root, grated

piece

Birds-Eye Chilli

green, finely chopped

Method

Dredge fish pieces in a mixture of salt and turmeric on a plate.

Fry fish in 15ml to 30ml of oil for 3 minutes until golden and drain on paper.

Heat remaining oil and fry mustard seeds in a covered pan until they pop.

Add grated onion and curry leaves to the pan and fry for 5 minutes.

Stir in tomatoes, ginger, garlic, chilli, and garam masala and fry for 4 minutes.

Mix in coconut cream and simmer until the sauce thickens, adding water if needed.

Incorporate the fried fish into the sauce and cook until heated through.

Serve the curry over rice and garnish with coriander.