Fish Curry
A simmered curry of flaked fish, aromatics, and spiced sauce served over rice or with bread. The dish combines tender fish with a fragrant, warming sauce made from curry spices and coconut milk.
Ingredients
Method
Cut the fish into 2-inch chunks and set aside. Dice the onion, mince the garlic and ginger.
Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, ginger, garam masala, turmeric, and chili powder. Cook for 1 minute until fragrant.
Add the tomato paste and stir to combine. Cook for 1 minute.
Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
Add the fish chunks to the simmering sauce. If using okra, add it now.
Simmer for 12–15 minutes until the fish is opaque and flakes easily with a fork. Do not stir vigorously to avoid breaking the fish.
Remove from heat. Stir in the lime juice and adjust the salt to taste.
Ladle the curry into bowls. Garnish with fresh cilantro. Serve with jasmine rice, basmati rice, or flatbread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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