About the Recipe
Experience the vibrant flavors of the coast with this Fish Curry, where succulent pieces of white fish are gently cooked in a rich, spiced coconut gravy. Enhanced with fresh microgreens, this dish offers a perfect balance of traditional taste and modern health benefits. It's a refreshing take on a beloved classic, ideal for a nutritious and satisfying meal.
Ingredients
500g firm white fish fillets (like cod or halibut), cut into chunks
2 tablespoons coconut oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 cup coconut milk
1 cup water
Salt to taste
1 cup mixed microgreens (sunflower, broccoli, radish, etc.)
Fresh curry leaves for garnish
Fresh coriander leaves for garnish
Preparation
Prepare the Fish:
Clean and cut the fish fillets into chunks. Set aside.
Cook the Base:
Heat coconut oil in a large pan. Add mustard seeds and let them splutter. (Mustard seeds could be replaced with mustard microgreens at a later stage)
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes.
Make the Curry:
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
Add pureed tomatoes and cook until the oil separates from the masala.
Add coconut milk and water. Bring to a boil.
Cook the Fish:
Add the fish chunks to the curry. Reduce heat and let it simmer for 10-15 minutes, or until the fish is cooked through.
Add salt to taste.
Finish with Microgreens:
Turn off the heat and stir in the mixed microgreens.
Garnish with fresh curry leaves and coriander leaves.
Serve hot with steamed rice.