Maldivian Coconut Fish Curry

Ingredients

• 500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 sprig curry leaves 1 sprig curry leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 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, 3g
• 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 sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and sliced green chilies to the pan. Cook for another 2 minutes until fragrant.
3. 3.
   In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, and chili powder. Add this spice mixture to the pan and cook for a minute, stirring constantly.
4. 4.
   Add the curry leaves, tamarind paste, and coconut milk to the pan. Stir well to combine all the ingredients.
5. 5.
   Gently place the fish chunks into the curry and season with salt. Simmer for 10-15 minutes until the fish is cooked through and the flavors have melded together.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and firm. If using frozen fish, thaw it completely before cooking to maintain its texture and flavor.

Tips & Tricks

• For a spicier curry, increase the amount of green chilies or add a pinch of red chili flakes.
• Adjust the consistency of the curry by adding more coconut milk for a thinner consistency or simmering longer for a thicker gravy.
• If tamarind paste is not available, substitute with lime juice for a tangy flavor.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• Allow the curry to rest for a few minutes before serving to allow the flavors to develop further.

Serving advice

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

Presentation advice

Present the Maldivian Coconut Fish Curry in a shallow bowl, allowing the vibrant colors of the curry and fish to shine through. Serve with a side of steamed rice or roti and garnish with a sprig of curry leaves for an authentic touch.