Indian Coconut Fish Curry Recipe

Name: Indian Coconut Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup unsweetened shredded coconut; 1/4 cup minced onion; 2 large garlic cloves, minced; 2 medium serrano chiles, minced; 1 1/2 tablespoons minced fresh ginger; 1/3 cup plus 3/4 cup unsweetened coconut milk; 3 tablespoons vegetable oil; 1/2 teaspoon yellow mustard seeds; 8 curry leaves, preferably fresh (see Note); 2 teaspoons ground fennel; 1 tablespoon ground coriander; 1/4 teaspoon ground cardamom; 1/4 teaspoon turmeric; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground fenugreek; 1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water; 2/3 cup water; 1/2 cup chopped canned tomatoes, drained; Pinch of sugar; 15 cherry tomatoes, halved; 2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks; Salt; Cilantro leaves, for garnish

Servings: persons

1/3 cup unsweetened shredded coconut
1/4 cup minced onion
2 large garlic cloves, minced
2 medium serrano chiles, minced
1 1/2 tablespoons minced fresh ginger
1/3 cup plus 3/4 cup unsweetened coconut milk
3 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
8 curry leaves, preferably fresh (see Note)
2 teaspoons ground fennel
1 tablespoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek
1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water
2/3 cup water
1/2 cup chopped canned tomatoes, drained
Pinch of sugar
15 cherry tomatoes, halved
2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks
Salt
Cilantro leaves, for garnish

1
In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste.
2
In a large, deep skillet, heat the vegetable oil.
3
Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute.
4
Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes.
5
Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes.
6
Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar.
7
Bring to a simmer, scraping up any bits from the skillet.
8
Simmer over low heat for 10 minutes.
9
Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute.
10
Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes.
11
Sprinkle the curry with the cilantro leaves and serve.

802

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 23 ingredients. The key ingredients include: 1/3 cup unsweetened shredded coconut, 1/4 cup minced onion, 2 large garlic cloves, minced, 2 medium serrano chiles, minced, and more.

Yes, Indian Coconut Fish Curry 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.

Indian Coconut Fish Curry

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