Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato and Coconut Fish Curry Recipe
    Lost? Site Map

    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 npr.org. 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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    68%
    Total Fat 25.5 g
    39%
    Saturated Fat 11.6 g
    58%
    Cholesterol 53.2 mg
    17%
    Sodium 242.6 mg
    10%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.7 g
    19%
    Protein 19.8 g
    39%

    The following items or measurements are not included:

    brown mustard

    curry

    fresh ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites