Ingredients
Scale
- 500g fish fillets (e.g., cod or tilapia)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 3–4 garlic cloves, minced
- 1 inch ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1–2 green chilies, slit
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onion and sauté until golden brown.
- Stir in garlic and ginger; cook for 1-2 minutes.
- Add tomatoes, curry powder, turmeric, and coriander powder. Cook until tomatoes are soft.
- Pour in coconut milk and bring to a simmer.
- Add fish fillets and green chilies; cook for 5-7 minutes until fish is cooked through.
- Season with salt to taste, and garnish with fresh cilantro.
Notes
Serve with rice or naan, and store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg