Spiced Fish Curry
A quick and flavorful fish curry with a rich red-orange sauce, finished with fresh curry leaves. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 1 lb fish fillets
- 1 medium onion
- 2 medium tomato
- 10 leaves curry leaves
- 1 cup coconut milk
- 2 tbsp curry powder
Instructions
- 1
Cut the 1 lb fish fillets into 2-inch chunks and season with salt. Set aside while you prepare the sauce.
- 2
Heat 2 tbsp oil in a skillet over medium. Add 1 sliced onion and 10 curry leaves, cook until onion is soft and golden, about 5 minutes.
- 3
Add 2 chopped tomatoes and 2 tbsp curry powder. Cook, stirring, until tomatoes break down and mixture is thick, about 3 minutes.
- 4
Pour in 1 cup coconut milk and 1/2 cup water. Bring to a simmer, then add the fish. Cook gently until fish is opaque and flakes easily, about 8 minutes.
- 5
Taste and adjust salt. Serve hot with rice or bread.
Tools you’ll need
- large skillet
- knife
- cutting board
- wooden spoon
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