Maldivian Coconut Fish Curry

Ingredients

• 500g (1.1 lb) white fish fillets, such as grouper or snapper 500g (1.1 lb) white fish fillets, such as grouper or snapper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon Maldivian chili powder 1 teaspoon Maldivian chili powder
• 10 curry leaves 10 curry leaves
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the cumin powder, coriander powder, turmeric powder, Maldivian chili powder, and curry leaves to the pan. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the coconut milk and tamarind paste, and stir to combine. Bring the mixture to a simmer.
4. 4.
   Gently place the fish fillets into the simmering curry. Cover the pan and let the fish cook for about 8-10 minutes, or until it is cooked through and flakes easily with a fork.
5. 5.
   Season the curry with salt to taste. Garnish with fresh cilantro.
6. 6.
   Serve the Maldivian Coconut Fish Curry hot with steamed rice or roshi.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets, such as grouper or snapper, for the best flavor and texture. Make sure to remove any bones before cooking.
• Maldivian chili powder — Adjust the amount of chili powder according to your spice preference. You can increase or decrease the quantity to suit your taste.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a creamier curry, you can add a splash of coconut cream towards the end of cooking.
• If you prefer a spicier curry, you can add a chopped green chili along with the onions and garlic.
• To enhance the flavor, toast the cumin and coriander seeds before grinding them into powder.
• If you don't have access to fresh curry leaves, you can use dried curry leaves as a substitute.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Maldivian Coconut Fish Curry hot with steamed rice or roshi. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, place the fish fillets on a bed of steamed rice and pour the curry over them. Garnish with a sprig of fresh curry leaves and a wedge of lime for an extra touch of elegance.