Coconut Fish Curry

Coconut Fish Curry Recipe from India | Ingredients: fish, coconut milk, onion, cherry tomatoes, curry powder, chili powder, fenugreek, oil, salt

Region / culture: India | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Coconut Fish Curry is a delicious and flavorful dish that combines the richness of coconut milk with the delicate taste of fish. This dish is popular in many coastal regions and is a staple in many households.

History

Coconut Fish Curry has its origins in South India, where coconut milk is a common ingredient in many traditional dishes. The combination of coconut milk and fish creates a creamy and aromatic curry that is loved by many.

Ingredients

3 to 4 pieces of fish (such as mackerel or pomfret)
1 can of coconut milk
1 small onion, thinly sliced
1 cup of cherry tomatoes
1 tbsp of curry powder
1 tsp of red chili powder
0.5 tsp of dried fenugreek
2 tbsp of cooking oil
salt, to taste

How to prepare

Heat oil in a non-stick pan and fry onions until they are soft and transparent.
Add salt, red chili powder, and curry powder, and fry for a minute or two. Then, add coconut milk, dried fenugreek leaves, and pieces. Cover and cook for 15 – 20 minutes until it is cooked through.
Add a little water if desired.
Add cherry tomatoes and let them cook for another 4 – 5 minutes until the tomatoes become soft.
Serve with warm plain rice and fresh cucumber slices.

Variations

You can use different types of fish such as tilapia or salmon.
Add vegetables like bell peppers, spinach, or eggplant for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to use fresh fish for the best flavor.

- Adjust the amount of chili powder according to your spice preference.

- You can add vegetables like bell peppers or spinach for added nutrition and flavor.

Serving Suggestions

Serve Coconut Fish Curry with steamed rice or naan bread for a complete meal.

Cooking Techniques

Make sure to cook the fish on low heat to prevent it from becoming tough.

- Stir the curry gently to avoid breaking the fish pieces.

Ingredient Substitutions

You can use coconut cream instead of coconut milk for a richer curry.

- Substitute dried fenugreek with fresh fenugreek leaves if available.

Make Ahead Tips

You can prepare the curry ahead of time and reheat it before serving. The flavors will develop even more if left to sit for a few hours.

Presentation Ideas

Garnish the Coconut Fish Curry with fresh cilantro leaves or a sprinkle of coconut flakes for a beautiful presentation.

Pairing Recommendations

Pair Coconut Fish Curry with a side of cucumber raita or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 7g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains fish and coconut milk, which may be allergens for some individuals.

Summary

Coconut Fish Curry is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals.

Summary

Coconut Fish Curry is a delicious and nutritious dish that is easy to make and full of flavor. With the creamy coconut milk and tender fish, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The beautiful blend of flavors and spices in the Coconut Fish Curry recipe caught my eye immediately. I had always been a lover of seafood, and the thought of combining coconut milk with fish was intriguing to me.

I remember the day vividly. I was visiting my friend Maria, who was an excellent cook. She had just returned from a trip to India and had brought back some amazing spices and recipes. As we sat in her kitchen, sipping chai tea and chatting about her travels, she pulled out a tattered old notebook and handed it to me.

"Here," she said, a twinkle in her eye. "This recipe is one of my favorites from my trip. I think you'll love it."

I eagerly flipped through the pages, my mouth watering at the descriptions of the dishes. And there it was, nestled among the pages - the Coconut Fish Curry recipe. I could practically smell the fragrant spices just reading the list of ingredients.

Maria must have seen the excitement on my face because she laughed and said, "Why don't we make it together? I'll show you how it's done."

And so, that afternoon, we set to work in her cozy kitchen. Maria guided me through the process, explaining the importance of toasting the spices before adding them to the curry, and how the coconut milk would lend a rich and creamy texture to the dish.

As the curry simmered on the stove, filling the air with its mouthwatering aroma, Maria shared stories of her time in India and the incredible meals she had enjoyed there. I listened intently, soaking up every detail and feeling inspired by her passion for cooking.

Finally, the moment of truth arrived. We ladled the steaming curry over a bed of fluffy white rice and sat down to enjoy our creation. With the first bite, I knew I had discovered something truly special. The tender chunks of fish soaked in the fragrant coconut sauce, the subtle heat of the spices dancing on my tongue - it was a symphony of flavors unlike anything I had ever tasted.

From that day on, Coconut Fish Curry became a staple in my culinary repertoire. I made it for friends and family, impressing them with the exotic flavors and inviting them to savor a taste of India in their own homes.

Over the years, I have tweaked the recipe here and there, adding my own personal touches and experimenting with different types of fish. But the essence of the dish remains the same - a harmonious blend of coconut, spices, and seafood that never fails to delight the senses.

I have shared the recipe with countless people, passing it on like a cherished heirloom. Each time I prepare it, I am transported back to that day in Maria's kitchen, where a simple recipe sparked a passion for culinary adventure that continues to this day.

And so, dear reader, I urge you to give Coconut Fish Curry a try. Let the flavors transport you to faraway lands and awaken your taste buds to the wonders of Indian cuisine. Who knows, perhaps this recipe will become a beloved tradition in your own kitchen, just as it has in mine. Bon appétit!