Maldivian Coconut Fish Curry

Ingredients

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods, lightly crushed 2 cardamom pods, lightly crushed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tomatoes, diced 2 tomatoes, diced
• Handful of fresh curry leaves Handful of fresh curry leaves
• Juice of 1 lime Juice of 1 lime
• 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): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• 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 cook until softened.
2. 2.
   Add the minced garlic, grated ginger, ground cumin, ground turmeric, ground fenugreek, cinnamon stick, and crushed cardamom pods to the pan. Stir well to combine and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and water, and bring the mixture to a simmer.
4. 4.
   Add the diced tomatoes and fresh curry leaves to the pan. Stir gently to combine.
5. 5.
   Carefully place the fish chunks into the simmering curry sauce. Cover the pan and let it cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Squeeze the lime juice over the curry and season with salt to taste. Stir gently to incorporate the flavors.
7. 7.
   Remove the cinnamon stick and cardamom pods from the curry.
8. 8.
   Serve the Maldivian Coconut Fish Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or snapper for this recipe. Ensure the fish is fresh and free from any strong odors.
• Fresh curry leaves — If you can't find fresh curry leaves, you can substitute with dried curry leaves. However, fresh curry leaves add a vibrant aroma to the dish.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of chili flakes.
• If you prefer a thicker curry, simmer the sauce uncovered for a few extra minutes to allow it to reduce.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• Serve the curry with a side of Maldivian pickles or chutneys for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Maldivian Coconut Fish Curry hot, accompanied by steamed rice or warm roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Maldivian Coconut Fish Curry in a vibrant serving dish, allowing the rich yellow curry to take center stage. Sprinkle some additional fresh curry leaves on top for an added touch of elegance.