Fish curry with coconut milk recipe
Fish Curry with Coconut Milk recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 800 g | fish fillets, cut into bite sized pieces |
| 2 | onions, sliced |
| 3 clove(s) | garlic, grated |
| 2 inch(es) | ginger, grated |
| 3 large | tomatoes |
| 1 large | carrot |
| oil, for cooking | |
| ½ tsp | cumin seeds |
| ½ tsp | caraway seeds |
| 1 tsp | ground cumin |
| 1 tsp | garam masala |
| ½ tsp | turmeric powder |
| ½ tsp | chili powder |
| ½ tsp | ground coriander |
| 50 g | tomato puree |
| ½ tsp | salt |
| 1 jar(s) | coconut milk, approx. 300ml |
Instructions
Heat some oil in a wide pan and add onion, garlic and ginger. Fry until light brownish. Chop the tomatoes, dice the carrot and add both, together with all the herbs and seasoning.
Bring to a boil and cook on medium heat for 20 minutes. Then add the tomato purée and the coconut milk and cook for another 10 minutes. Add the fish pieces and cook until the fish is cooked through.
Serve with rice and mango chutney.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Fish curry with coconut milk recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 14 times, 1 visits today)
