Bengali Coconut Fish Curry With Cauliflower And Pumpkin Recipe

Name: Bengali Coconut Fish Curry With Cauliflower And Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 pound halibut fillets; 1.5 teaspoons turmeric; 1.5 teaspoons salt or to taste; 3 tablespoons coconut or olive oil; 1.5 teaspoons nigella seeds; 1 medium red onion, finely diced; 1 tablespoon freshly grated ginger; 1/2 pound winter squash such as a kabocha, peeled and cubed; 1 pound cauliflower, cut into medium sized florrettes; 2 green serrano chillies, minced; 1.5 cups water; 1 tablespoon chopped cilantro; 1 tablespoon lime juice, optional

Servings: persons

11/2 pound halibut fillets
1.5 teaspoons turmeric
1.5 teaspoons salt or to taste
3 tablespoons coconut or olive oil
1.5 teaspoons nigella seeds
1 medium red onion, finely diced
1 tablespoon freshly grated ginger
1/2 pound winter squash such as a kabocha, peeled and cubed
1 pound cauliflower, cut into medium sized florrettes
2 green serrano chillies, minced
1.5 cups water
1 tablespoon chopped cilantro
1 tablespoon lime juice, optional

1
Place the fish in a mixing bowl, toss with half the turmeric and salt and set aside as you continue with the rest of the prep.
2
Heat the oil and add in the nigella seeds and wait until the seeds begin to crackle. This will take about 30 seconds.
3
Add in the remaining turmeric and quickly add in the onion with the remaining salt and saute the onion for about 5 minutes, until the onion is soft and translucent.
4
Add in the squash and the cauliflower and mix well. Cover and cook on very low heat until the vegetables are almost cooked.
5
Add in the tomatoes and mix well, continue cooking until the tomatoes soften.
6
Add in the chilies, coconut milk and water and bring to a simmer. Add in the fish and cook for another 8 to 10 minutes until the vegetables are soft and the fish is cooked through.
7
Garnish with cilantro and sprinkle with lime juice if using.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 11/2 pound halibut fillets, 1.5 teaspoons turmeric, 1.5 teaspoons salt or to taste, 3 tablespoons coconut or olive oil, and more.

Yes, Bengali Coconut Fish Curry With Cauliflower And Pumpkin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bengali Coconut Fish Curry With Cauliflower And Pumpkin

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