Tangy Fish Curry With Coconut Rice Recipe

About this recipe

A zesty fish curry simmered in aromatic spices combined with fragrant coconut rice for a satisfying and flavorful lunch.

Ingredients

• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes.
2. 2. Heat oil in a pan and splutter mustard seeds and curry leaves.
3. 3. Add finely chopped onions, garlic, and ginger, sautéing until golden brown.
4. 4. Stir in diced tomatoes and cook until softened to form a thick base.
5. 5. Add turmeric, red chili powder, and coriander powder, mixing well.
6. 6. Pour coconut milk and water into the pan, bringing the mixture to a gentle boil.
7. 7. Carefully add fish steaks, ensuring they are submerged in the curry base.
8. 8. Simmer the fish curry on low heat for 10-15 minutes until the fish is cooked through and tender.
9. 9. In a separate pot, cook the soaked rice with water and a pinch of salt until fluffy.
10. 10. Once the rice is cooked, mix in a tablespoon of coconut milk for added aroma.
11. 11. Serve the tangy fish curry alongside the fragrant coconut rice in serving bowls.