Spicy, tangy fish curry cooked with coconut and tamarind.
Ingredients: fish fillets, turmeric, salt, oil, mustard seeds, curry leaves, onion, tomato, green chilies, coconut milk, tamarind paste, chili powder, coriander leaves
40min
Cook Time
4
Servings
New
Recipe
220
kCal
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Marinate 500g fish fillets with 1/2 tsp turmeric and salt for 10 minutes.
Heat oil add 1 tsp mustard seeds curry leaves and 1 chopped onion. Cook until golden.
Add 1 chopped tomato 2 green chilies and cook until soft.
Add 1 cup coconut milk 1 tbsp tamarind paste and 1 tsp chili powder then simmer for 10 minutes.
Add the fish and cook until done.
Garnish with coriander leaves and serve with rice.
220
kCal
20 g
Protein
12 g
Fat
8 g
Carbs