Indian 30 min

Indian Fish Curry

Name: Indian Fish Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs firm white fish fillets (tilapia or cod), cut into 2-inch pieces; 3 tablespoons coconut oil; 1 large yellow onion, finely diced; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 medium tomatoes, diced; 1 can (14 oz) coconut milk; 2 teaspoons curry powder; 1 teaspoon turmeric; 1 teaspoon Kashmiri red chili powder; 1 teaspoon cumin seeds; 10 fresh curry leaves; 2 green chiles, sliced; Salt to taste; Fresh cilantro and steamed rice for serving

seafoodgluten-freedairy-freehigh-protein

Ingredientsfor 2

380

Cal

36g

Protein

14g

Carbs

20g

Fat

11.5 lbs firm white fish fillets (tilapia or cod), cut into 2-inch pieces
23 tablespoons coconut oil
31 large yellow onion, finely diced
44 cloves garlic, minced
51-inch piece fresh ginger, grated
62 medium tomatoes, diced
71 can (14 oz) coconut milk
82 teaspoons curry powder
91 teaspoon turmeric
101 teaspoon Kashmiri red chili powder
111 teaspoon cumin seeds
1210 fresh curry leaves
132 green chiles, sliced
14Salt to taste
15Fresh cilantro and steamed rice for serving

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Instructions

1
Heat coconut oil over medium-high heat in a wide skillet. Add cumin seeds and curry leaves — they'll sizzle dramatically. Add onion and cook for 8 minutes until golden. Add garlic, ginger, and green chiles, cook 2 more minutes.
2
Add tomatoes, curry powder, turmeric, and chili powder. Cook for 8–10 minutes until tomatoes break down completely and oil separates from the masala base — the mixture should look glossy.
3
Pour in coconut milk. Stir well and bring to a gentle simmer. Season with salt. Carefully lower fish pieces into the simmering sauce in a single layer — do not stir aggressively or the fish will break.
4
Cover and cook on medium-low heat for 8–10 minutes until fish is opaque and flakes easily with a fork. Spoon sauce gently over fish once or twice while cooking. Finish with fresh cilantro and serve over steamed rice.