A flavorful Asian dish, combining warm curry spices with creamy coconut milk, offering a light yet satisfying meal. Best served with Basmati white rice.
Ingredients
500 g fish fillets, cut into medium pieces
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
¾ tsp mustard seeds
20 curry leaves
½ tsp turmeric powder
1 cup coconut milk
Fish stock or water, as needed
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
2 tbsp fresh coriander, chopped (for garnish)
Preparation Steps
Heat oil in a deep pan over medium heat. Add mustard seeds and curry leaves, stir for 2 minutes until fragrant.
Add onion and sauté until soft and translucent.
Add garlic and ginger, stirring for 1 minute until aromatic.
Mix in turmeric and cook for another minute to toast the spices lightly.
Pour in coconut milk and stock, stir well, and let simmer gently for 5 minutes until the sauce slightly thickens.
Gently add the fish pieces, season with salt and black pepper. Cover and cook on low heat for 8–10 minutes until the fish is fully cooked.
Adjust the stock if the sauce is too thick.
Finish with lemon juice and garnish with chopped coriander.
Serve hot alongside steamed Basmati rice.
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