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Prep 5 mins
Cook 20 mins
Rich and aromatic and surprisingly quick -- about 20 minutes. Use real garam masala -- not the yellow supermarket curry.
- 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
- Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
- Saute 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.
- Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
- Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.
This was AWESOME!!! Very easy to make - I added 2 extra cloves of garlic, but otherwise followed the recipe exactly. I only used the juice of one lime over the top at the end (recipe says 1-2) and I thought the balance between the curry and the lime was perfect. We will definitely be making this on a regular basis - we used cod, but several other kinds of fish could easily be substituted. Thanks!!
We really enjoyed this recipe. I did not have a fresh tomato on hand so used canned diced tomatoes. I used sole for the fish. Other than that followed the recipe. We did think the lime flavor outshone the curry. Next time I would reduce the lime juice to one lime and I might add a pinch of sugar to cut the acidity in the tomatoes - though fresh tomato may make a difference there. Lovely dish, quite beautiful and full of flavor.