Indian-Style Coconut Fish Curry with Tamarind & Mustard Seeds
Ingredients
1 lb white fish fillets (such as tilapia or cod, cut into chunks)
1 can (14 oz) coconut milk
1 tablespoon tamarind paste (adjust to taste)
2 tablespoons vegetable oil
1 teaspoon mustard seeds
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon turmeric powder
2-3 green chilies (slit, adjust for spice level)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Add Mustard Seeds: Once hot, add mustard seeds and let them splutter.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Prepare the Curry Base
Add Turmeric and Chilies: Stir in turmeric powder and slit green chilies, cooking for another minute.
Add Coconut Milk: Pour in coconut milk and bring to a gentle simmer.
3. Cook the Fish
Add Tamarind and Fish: Stir in tamarind paste and season with salt and pepper. Gently add fish chunks and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
4. Serve
Plate the Dish: Serve the curry hot, 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: Consider adding vegetables like spinach or bell peppers for extra flavor and nutrition.
Enjoy your Indian-Style Coconut Fish Curry with Tamarind & Mustard Seeds! 🥥🐠