Tomato And Coconut Fish Curry

1. 1

   Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.

2. 2

   Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.

3. 3

   Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.

4. 4

   Stir in the tumeric, chili powder, and salt. Cook for 1 minute.

5. 5

   Add the shrimp or fish and cook for 5 minutes.

6. 6

   Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.

7. 7

   Serve promptly!

* Per serving · 4 servings · Values may vary.

No additional tips available.