Rich and aromatic and surprisingly quick -- about 20 minutes. Use real garam masala -- not the yellow supermarket curry.
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- 4 fish steaks (mahi mahi, tilapia, catfish) or 4 fillets (mahi mahi, tilapia, catfish)
- 1 tablespoon garam masala
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 1 dried hot pepper (or pepper flakes to taste)
- 1 large fresh tomatoes, seeded or 1 tablespoon sun-dried tomato paste
- 1 teaspoon additional garam masala or 1 tablespoon mild red curry paste
- 1 1/2 cups coconut milk
- 1 to 2 lime, juice of
- 1Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
- 2Saute onion and garlic in additional oil (if needed) in the skillet with the lid on, stirring occasionally, until onions are tender and slightly browned. Add pepper, tomato, and more garam masala. Cook with the lid on for a minute to "melt" the tomato.
- 3Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
- 4Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.
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Nutritional Facts for Lime Coconut Fish Curry
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.5
- Calories from Fat 239
- Total Fat 26.6 g
- Saturated Fat 18.3 g
- Cholesterol 0.0 mg
- Sodium 59.9 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 3.8 g
- Sugars 10.6 g
- Protein 4.0 g
The following items or measurements are not included: