Fish Curry

🛒 Ingredients

• Cod fillet 150 g · 123 kcal
• Coconut oil 8 g · 67 kcal
• Mustard seeds 1 g · 6 kcal
• Fenugreek seeds 1 g · 2 kcal
• Curry leaves 1 g · 0 kcal
• Onion, chopped 50 g · 20 kcal
• Ginger-garlic paste 8 g · 6 kcal
• Green chilies, slit 4 g · 2 kcal
• Tomatoes, chopped 75 g · 14 kcal
• Turmeric powder 1 g · 3 kcal
• Kashmiri red chili powder 1 g · 4 kcal
• Coriander powder 2 g · 5 kcal
• Tamarind paste 4 g · 9 kcal
• Coconut milk, full-fat 100 g · 230 kcal
• Water 25 g · 0 kcal

👨‍🍳 Instructions

1. Heat coconut oil in a large pot or Kadai over medium heat. Add mustard seeds and fenugreek seeds, letting them splutter.
2. Add curry leaves, chopped onion, ginger-garlic paste, and green chilies. Sauté until the onion turns translucent.
3. Stir in chopped tomatoes and cook until they soften and release their juices, forming a thick paste.
4. Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute until fragrant, adding a splash of water if needed to prevent burning.
5. Pour in tamarind paste, coconut milk, and water. Bring the mixture to a gentle simmer, stirring occasionally.
6. Gently add the fish fillets to the simmering curry. Cook uncovered for 8-10 minutes, or until the fish is flaky and cooked through.
7. Taste and adjust seasoning if needed. Serve hot with steamed rice or Indian bread.