Indian Fish Curry with Coconut Milk
User Reviews
4.2
162 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
85 kcal
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Course
Main Course
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Cuisine
Indian
Indian Fish Curry with Coconut Milk
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Indian Fish Curry with Coconut Milk, so flavourful and easy to make, ready on the table in way under 30 minutes. I used monkfish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience. A delicious dinner recipe that goes well with the whole family. My fish curry is so easy to customise, make it as mild or as spicy as you like. Use full-fat coconut milk for a rich and creamy curry sauce.
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Ingredients
- 3 monkfish fillets
- 1 onion
- 3 cloves of garlic
- 1 tablespoon chopped ginger
- 1 tin full-fat coconut milk (400 g, 13 oz)
- 1 tin chopped tomatoes (400 g, 13 oz)
- 2 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- fresh coriander or parsley to garnish
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
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Instructions
- Heat up the oil on a low to medium heat.
- Peel and chop the onion, and fry gently until translucent.
- Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
- Add the spices, salt and pepper, and give it a good stir.
- Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
- Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
- Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.
Notes
- I tend to use chopped tomatoes for all sorts of sauces - they are cheap, easy to use, and just convenient to store in a cupboard and use whenever you need to.
- But, of course, fresh tomatoes can be used as well if you happen to have some juicy, well ripe tomatoes. I wouldn't recommend fresh tomatoes when they are not in season - they are pretty much tasteless, and the sauce won't be as rich and flavorful, hence why l'd rather go for the canned ones.
- If you do use fresh tomatoes, add them after you add the spices, and leave to cook for a few minutes until they become mushy - add the coconut milk after, in this way you make the most of the delicious tomatoes.
- ALWAYS USE FULL-FAT COCONUT MILK - the lighter one is pretty much just coloured water - it won't bring any goodness to the sauce, and the curry will be rather bland. Make sure you use the coconut cream in it too - and you get one creamy, rich and fragrant sauce to lick you fingers clean.
Nutrition Information
Show Details
Calories
85kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Cholesterol
1mg
(0%)
Sodium
298mg
(12%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 298mg | 12% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
162 reviews
Good
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