Flavorsome Coconut Fish Curry With Steamed Rice Recipe

About this recipe

Flavorsome Coconut Fish Curry with Steamed Rice is a classic Indian dinner that brings together the richness of coconut milk, the mild sweetness of fresh fish, and the warmth of traditional Indian spices. This recipe is the perfect balance of protein, fats, and carbohydrates, making it an excellent choice for gym-goers or anyone looking to maintain a healthy diet. The curry is easy to prepare in a single pan, with minimal cleanup required, and pairs beautifully with soft, fluffy steamed rice. The dish’s vibrant orange hue and fragrant aroma will make your kitchen come alive as you cook. Serve it hot, garnished with fresh coriander, for a heartwarming meal that’s wholesome, delicious, and perfect for any day of the week.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 piece Coconut
• 250 g Tendercuts Basa Boneless Fillet F&S
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• - PARACHUTE COCONUT OIL 100ML
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 250 ml Real Thai Unsweetened Coconut Milk
• - KATDARE BLACK PEPPER POWDER 12GM
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the fish fillets thoroughly and cut them into medium-sized pieces.
2. 2. Peel and finely chop the onions, tomatoes, garlic, and ginger for the curry base.
3. 3. Heat 2 tablespoons of coconut oil in a pan and add mustard seeds until they crackle.
4. 4. Add the curry leaves and sauté briefly to release their aroma.
5. 5. Add the chopped onions and cook until golden brown, stirring occasionally.
6. 6. Stir in the chopped garlic and ginger, cooking until fragrant.
7. 7. Add the chopped tomatoes, turmeric, red chili, and coriander powders, and cook until the oil separates.
8. 8. Pour in the coconut milk and 200 ml of water, stirring to combine, then bring to a gentle simmer.
9. 9. Add the fish pieces to the pan, ensuring they are submerged in the gravy, and cook for 7-8 minutes.
10. 10. Sprinkle black pepper powder and rock salt, adjusting seasoning to taste.
11. 11. Meanwhile, rinse the long grain rice under water until the water runs clear.
12. 12. In a separate pot, bring 200 ml of water to a boil, add the rice, and cook covered until tender.
13. 13. Garnish the fish curry with freshly chopped coriander leaves before serving.
14. 14. Serve the steamed rice alongside the flavorful fish curry for a balanced dinner.