Fish Curry Recipe

Prep the Fish

Cut the white fish fillet into bite-sized pieces and season lightly with salt. Set aside.

Chop Vegetables

Finely chop the onion, mince the garlic, grate the ginger, and chop the tomatoes.

Sauté Vegetables

In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Add Garlic and Ginger

Add the minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant.

Incorporate Tomatoes

Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes.

Add Spices

Add the curry powder, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices and cook for 2 minutes.

Add Coconut Milk

Pour in the coconut milk and bring to a gentle simmer. Allow it to cook for 5 minutes, stirring occasionally.

Add Fish

Gently add the seasoned fish pieces to the pan. Cover and cook for 10-12 minutes, or until the fish is cooked through and flakes easily.

Finish the Curry

Taste and adjust seasoning with salt if needed. Remove from heat and stir in the chopped coriander leaves.

Serve the Curry

Serve the fish curry hot over a bed of cooked rice. Garnish with additional coriander if desired.