Coconut Curry Fish

Ingredients

• 500g (1.1 lb) fish fillets, such as tilapia or red snapper 500g (1.1 lb) fish fillets, such as tilapia or red snapper
• 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 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 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): 22g, 16g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric, cumin, coriander, and paprika to the pan. Stir well to coat the onions and spices evenly.
5. 5.
   Pour in the coconut milk and stir until the spices are well incorporated.
6. 6.
   Add the diced tomatoes and tomato paste to the pan. Stir to combine.
7. 7.
   Gently place the fish fillets into the sauce, ensuring they are fully submerged.
8. 8.
   Squeeze the lime juice over the fish and season with salt to taste.
9. 9.
   Cover the pan and simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dish.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the curry sauce.
• Serve the Coconut Curry Fish with a side of steamed rice or warm chapati to soak up the delicious sauce.
• Adjust the thickness of the curry sauce by adding more or less coconut milk according to your preference.
• Garnish with a squeeze of fresh lime juice and a sprinkle of toasted coconut flakes for an extra burst of flavor.
• Experiment with different types of fish to find your favorite combination of flavors and textures.

Serving advice

Serve the Coconut Curry Fish hot, garnished with fresh cilantro. Accompany it with steamed rice or chapati for a complete and satisfying meal.

Presentation advice

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