Indian-Style Coconut Fish Curry with Tamarind & Mustard Seeds
Ingredients
1 lb white fish (such as cod or tilapia, cut into chunks)
1 can (14 oz) coconut milk
2 tablespoons tamarind paste
1 tablespoon mustard seeds
1 tablespoon turmeric powder
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons vegetable oil
1 onion (finely chopped)
2 green chilies (slit lengthwise, adjust for spice)
Salt (to taste)
Fresh cilantro (for garnish)
Cooked rice (for serving)
Instructions
1. Prepare the Tempering
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Add Mustard Seeds: Once the oil is hot, add mustard seeds and let them pop.
Sauté Onions: Add chopped onions and sauté until golden brown, about 5 minutes. Then add minced garlic and grated ginger, cooking until fragrant.
2. Add Spices
Stir in Turmeric: Add turmeric powder and green chilies, stirring for 1-2 minutes.
3. Make the Curry Sauce
Pour in Coconut Milk: Add coconut milk and tamarind paste, stirring to combine. Bring to a gentle simmer.
Add Fish: Gently add fish chunks to the skillet. Cook for about 5-7 minutes, or until the fish is opaque and flakes easily.
4. Finish and Serve
Season: Adjust salt to taste.
Plate the Dish: Serve the Indian-style coconut fish curry hot over cooked rice, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like spinach or bell peppers for extra nutrition.
Enjoy your bold and tangy Indian-Style Coconut Fish Curry with Tamarind & Mustard Seeds! 🥥🐠