Fish Masala Recipe

Name: Fish Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 1/2 ounce) can unsweetened coconut milk (not shaken); 2 tablespoons coconut oil or 2 tablespoons canola oil; 2 teaspoons black mustard seeds; 5 slices peeled fresh ginger, 1/8-inch thick, smashed; 2 large garlic cloves, smashed; 1 -4 fresh hot green chilies, such as thai 2-inch long, halved lengthwise or 1 -4 serrano pepper, 2-inch long, halved lengthwise; 2 tablespoons ground coriander; 1 teaspoon mildly hot red indian chili powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder; 1/2 lb tomatoes, coarsely chopped (3 medium); 3/4 cup water; 2 lbs firm white fish fillets, cut into 1-inch cubes; 3/4 teaspoon salt; 1/3 cup diced mango (1/4 inch); Accompaniment; cooked rice

Servings: persons

1 (13 1/2 ounce) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil or 2 tablespoons canola oil
2 teaspoons black mustard seeds
5 slices peeled fresh ginger, 1/8-inch thick, smashed
2 large garlic cloves, smashed
1 -4 fresh hot green chilies, such as thai 2-inch long, halved lengthwise or 1 -4 serrano pepper, 2-inch long, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red indian chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes, coarsely chopped (3 medium)
3/4 cup water
2 lbs firm white fish fillets, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced mango (1/4 inch)
Accompaniment
cooked rice

1
Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
2
Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.

218

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 17 ingredients. The key ingredients include: 1 (13 1/2 ounce) can unsweetened coconut milk (not shaken), 2 tablespoons coconut oil or 2 tablespoons canola oil, 2 teaspoons black mustard seeds, 5 slices peeled fresh ginger, 1/8-inch thick, smashed, and more.

Yes, Fish Masala 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.

Fish Masala

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