Fish Curry
Bright, tangy curry with tender white fish simmered in a fragrant coconut-tomato sauce. Aromatic spices and a splash of lemon lift the creamy sauce for a balanced, weeknight-friendly meal.
1 ½ lb fish, cut into 1-2 inch pieces
1 ½ tsp salt
3 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, thinly sliced
4 clove garlic, minced
1 ginger, 1-inch piece, minced
2 green chilies, slit lengthwise
1 tsp turmeric
2 tsp ground coriander
1 tsp red chili powder
1 tsp garam masala
1 cup tomatoes, pureed
1 can coconut milk, full-fat
1 tsp tamarind paste
½ cup water
1 tsp sugar
2 sprig curry leaves
1 bunch cilantro, chopped
1 lemon, juiced
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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