Fish Curry with Brown Rice
A vibrant and aromatic curry, perfect for a healthy weeknight meal.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 30g protein🍚 45g carbs🥑 14g fat🌾 6g fibreper serving
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servings
Ingredients
- 🐟400 g firm white fish fillets
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🌶️1 green chili
- 🍚½ cup brown rice
- 🥫1 can diced tomatoes
- 🥥½ cup coconut milk
- 🧡1 tsp turmeric powder
- 🌿1 tsp cumin powder
- 🍃1 tsp coriander powder
- 🌻2 tbsp vegetable oil
- 🧂 salt and pepper, to taste
- 🌿¼ cup fresh cilantro
Pro tips
- For extra flavor, add a few curry leaves when sautéing the onions.
- If you prefer a thicker curry, let it simmer a bit longer, or add a teaspoon of cornstarch mixed with water at the end.
- Any firm white fish like cod, snapper, or halibut will work well in this recipe.
Method
- 1Rinse the brown rice thoroughly and cook according to package instructions. While rice cooks, prepare the curry ingredients.
- 2Chop the onion finely. Mince the garlic and ginger. Slice the green chili.
- 3Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 4Add minced garlic, ginger, and green chili. Sauté for another minute until fragrant.
- 5Stir in turmeric, cumin, and coriander powders. Cook for 30 seconds, stirring constantly, to bloom the spices.
- 6Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing the flavors to meld.
- 7Cut the fish fillets into bite-sized pieces. Gently add the fish to the simmering curry. Cook for 5-8 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook.
- 8Season with salt and pepper to taste. Garnish with freshly chopped cilantro.
- 9Serve the fish curry hot with the cooked brown rice.