Fish Curry with coconut milk
This fish curry with coconut milk is a flavorful and healthy dish that's perfect for those looking to lose weight. It's low in oil, gluten-free, and high in protein, making it ideal for a well-balanced diet. The use of coconut milk adds a creamy texture to the curry, making it satisfying and delicious. This recipe is suitable for those with dairy and seafood allergies, but you can substitute the fish with chicken or vegetables for a vegetarian option.
Allergen Information: Contains Fish
Nutrition Facts
Per serving
Energy
181 kcal
Protein
12 g
Carbs
22 g
Fat
12 g
Fiber
2 g
Ingredients
White Fish
2 medium fillet (240g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Turmeric powder
0.25 tsp (1.25g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Coconut Milk
0.5 glass (125g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Wash, clean and cut fish fillet into pieces.
Cooking Steps
Heat oil in a non-stick pan over medium heat. Add onions and sauté until they turn translucent.
Add garlic ginger paste, and slit green chili. Sauté for 1-2 minutes until the raw smell goes away.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Add fish pieces and coat them with the masala. Be gentle while stirring to avoid breaking the fish pieces.
Pour coconut milk over the fish and mix well.
Cover the pan with a lid and let it cook for 8-10 minutes over low heat until the fish is cooked through.
Once the fish is cooked, add garam masala and mix well.
Garnish with fresh coriander leaves and serve hot.