Tomato and Coconut Fish Curry

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
  • 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.
  • 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.
  • Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
  • Add the shrimp or fish and cook for 5 minutes.
  • 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.
  • Serve promptly!
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