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    You are in: Home / Recipes / Tomato and Coconut Fish Curry Recipe
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    Tomato and Coconut Fish Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Dulcet Kitchen's Note:

    Adapted from Monica Bhide on A delicious fish curry with plenty of spice. A nice yogurt and cucumber salad complements the spice well. This recipe was my first *excellent* curry. ***Note: brown mustard seeds and fresh curry leaves can be found at an Indian grocery store. Also, black mustard seeds may substitute for the brown.

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    Units: US | Metric


    1. 1
      Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
    2. 2
      Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
    3. 3
      Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
    4. 4
      Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
    5. 5
      Add the shrimp or fish and cook for 5 minutes.
    6. 6
      Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
    7. 7
      Serve promptly!

    Ratings & Reviews:


    Nutritional Facts for Tomato and Coconut Fish Curry

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.5
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 11.6 g
    Cholesterol 53.2 mg
    Sodium 242.6 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 2.2 g
    Sugars 4.7 g
    Protein 19.8 g

    The following items or measurements are not included:

    brown mustard


    fresh ginger

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