Fish Curry with Rice
A vibrant and comforting fish curry, perfect with fluffy rice.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 30g protein🍚 50g carbs🥑 15g fat🌾 5g fibreper serving
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🎬 Watch Shaan Geo make it
Ingredients
- 🐟500 g firm white fish fillets
- 🧅1 onion
- 🧄2 tsp ginger-garlic paste
- 🍅1 can diced tomatoes
- 🥥½ cup coconut milk
- 🌶️2 tbsp curry powder
- 🧡1 tsp turmeric powder
- 🍚1 cup basmati rice
- 💧2 cups water
- 🌻2 tbsp vegetable oil
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For a spicier kick, add a chopped green chili with the ginger-garlic paste.
- Do not overcook the fish; it will become dry and tough.
- You can use any firm white fish like cod, snapper, or halibut for this recipe.
Method
- 1Pat fish fillets dry and season with salt and pepper. Set aside.
- 2Heat vegetable oil in a large pan or pot over medium heat. Sauté chopped onion until translucent, about 5 minutes.
- 3Add ginger-garlic paste, curry powder, and turmeric powder. Cook for 1 minute until fragrant.
- 4Pour in diced tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
- 5Gently add the seasoned fish fillets to the simmering sauce. Cook for 8-10 minutes, or until the fish is opaque and flakes easily.
- 6While the curry cooks, rinse basmati rice thoroughly. Combine rice and water in a separate pot, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
- 7Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 8Serve the fish curry hot over fluffy basmati rice, garnished with fresh cilantro.