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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, chopped 2 tomatoes, chopped
• 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.
2. 2.
   Add the chopped onion and sauté until it becomes translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the turmeric, cumin, chili, and coriander powder to the pan, stirring well to coat the onions and spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the chopped tomatoes and season with salt.
7. 7.
   Carefully place the fish chunks into the curry sauce, ensuring they are fully submerged.
8. 8.
   Cover the pan and let the curry simmer for about 10-15 minutes, or until the fish is cooked through and tender.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or snapper for the best results. Ensure the fish is fresh and free from any strong odors.
• 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, increase the amount of chili powder or add fresh chili peppers.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• To enhance the flavor, marinate the fish in a mixture of turmeric, salt, and lime juice for 30 minutes before cooking.
• Garnish the curry with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Maldivian Coconut Fish Curry hot with steamed rice or roti. Accompany it with a side of fresh cucumber and tomato salad to add a refreshing element to the meal.

Presentation advice

Present the Maldivian Coconut Fish Curry in a vibrant bowl, allowing the rich yellow curry to take center stage. Garnish with a sprig of fresh cilantro for a pop of green color.