Golden Coconut Fish Curry With Steamed Rice Recipe

About this recipe

Start your day with a vibrant Golden Coconut Fish Curry paired with perfectly steamed rice. This South Indian-inspired dish combines tender boneless fish fillets with creamy coconut milk and a blend of aromatic spices like fresh turmeric, coriander, and ginger. The curry is richly flavored yet light, making it a comforting breakfast option. Serve it alongside fluffy long-grain rice for a wholesome meal that’s packed with 33g of protein, healthy fats, and sustaining carbohydrates. Perfect for busy mornings, this curry is quick to prepare and a delight to savor. Whether you’re looking to fuel your day or enjoy a flavorful start, this dish delivers both nutrition and taste in every bite. Add some freshly chopped coriander for a fragrant finish and enjoy a fulfilling breakfast experience.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Tendercuts Basa Boneless Fillet F&S
• 250 ml Real Thai Unsweetened Coconut Milk
• 50 g Thai Kitchen Red Curry Paste
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• 1 kg Beetroot
• 100 g Orika Big Mustard Seeds
• 200 ml Mustard Oil
• loose Ginger
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 50 g White Pepper Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the long-grain rice under cold water and soak for 15 minutes before cooking.
2. 2. Finely chop the onion, tomato, and garlic cloves, and grate the fresh turmeric.
3. 3. Heat 15 ml of cooking oil in a pan, add mustard seeds, and let them splutter for 20 seconds.
4. 4. Add the chopped onions to the pan and sauté until golden brown, about 5 minutes.
5. 5. Stir in the garlic, grated turmeric, and ginger powder, cooking for 1 minute to release their aroma.
6. 6. Add the chopped tomatoes and cook until softened, forming a thick base, approximately 5 minutes.
7. 7. Mix in the coriander powder, white pepper, red chili powder, and salt, stirring well.
8. 8. Pour in the coconut milk and 100 ml of water, bringing the mixture to a gentle simmer.
9. 9. Add the fish fillets to the curry, ensuring they are submerged, and cook for 12 minutes until tender.
10. 10. Boil the soaked rice in 200 ml of water with a pinch of salt until cooked and fluffy, about 10 minutes.
11. 11. Garnish the curry with freshly chopped coriander before serving.
12. 12. Plate the steamed rice alongside the coconut fish curry for a balanced, delicious breakfast.