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Tomato & coconut fish

Tomato and coconut fish curry with curry leaves
prep time
30 minutes
difficulty
easy
serves
4 people
recipe by
Priya

ingredients

for the curry:

  • 600g firm white fish (cod, halibut, or snapper), cut into chunks
  • 2 tbsp coconut oil or vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 sprig curry leaves
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds

for the sauce:

  • 400ml canned chopped tomatoes
  • 400ml coconut milk
  • 1 tbsp tamarind paste or lime juice
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
Any firm white fish works well. For a vegetarian version, substitute with firm tofu or chickpeas. Curry leaves can be found frozen in Indian grocery stores - they add authentic flavor.

instructions

  1. Pat fish pieces dry and season with salt and ½ tsp turmeric. Set aside while you prepare the base.
  2. Heat coconut oil in a large pan or Dutch oven over medium heat. Add mustard seeds and cumin seeds; cook until they splutter, about 30 seconds.
  3. Add curry leaves and green chilies, then add chopped onion. Sauté until onion is golden brown, about 6-8 minutes.
  4. Add garlic and ginger; cook for 1 minute until fragrant. Stir in remaining turmeric and cook for another 30 seconds.
  5. Add chopped tomatoes and cook for 5-7 minutes until they soften and the oil begins to separate.
  6. Pour in coconut milk and tamarind paste. Bring to a gentle simmer and cook for 5 minutes. Taste and adjust salt.
  7. Gently slide the fish pieces into the simmering sauce. Cover and cook for 5-7 minutes, until fish is opaque and cooked through. Do not stir too vigorously to avoid breaking the fish.
  8. Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.
priya's tip: This curry tastes even better the next day as the flavors meld. If you like it spicier, add an extra green chili or a pinch of red chili powder. For extra richness, stir in a teaspoon of coconut cream at the end.

nutrition (per serving)

360 kcal
18g fat
14g carbs
32g protein

This tomato and coconut fish is inspired by the coastal cooking of South India, where fresh fish meets fragrant spices and creamy coconut. It's one of those dishes that feels both nourishing and exciting – the tangy tomatoes, the rich coconut milk, and the pop of mustard seeds all come together in perfect harmony. Serve it with rice and watch everyone come back for seconds.

— priya, test kitchen lead

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