Ingredients for Great Fish Curry In Coconut Milk Gluten Free
- Sea Bass Fillet
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons salt
- Lemon
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons oil (vegetable or coconut)
- Onion
- Garlic Cloves
- Fresh Ginger
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon black peppercorns
- 4 cloves
- 4 green cardamoms
- 1 tablespoon curry leaves
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How to Make Great Fish Curry In Coconut Milk Gluten Free
- In a bowl, whisk together 1 teaspoon turmeric, 1 teaspoon salt, and 2 tablespoons lemon juice with ¾ cup water.
- Add 1 lb fish fillets to the mixture and marinate for 20 minutes. Rinse the fish under cold water.
- In a separate bowl, combine: 1 (14.5 oz) can diced tomatoes, 1 teaspoon black peppercorns, 4 cloves, 4 green cardamoms, 1 tablespoon curry leaves, 1 (13.5 oz) can full-fat coconut milk, ½ teaspoon turmeric, and salt to taste.
- Heat 2 tablespoons oil in a large pan or pot over medium heat. Sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) for about 15 minutes, until softened.
- Add the spice and coconut milk mixture from step 3 to the pan. Simmer for 10 minutes, stirring occasionally.
- Cut the marinated fish into large pieces and add them to the curry. Cook for another 10 minutes, or until the fish is cooked through and flakes easily.
- Serve hot with boiled rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
8g
Fat
59g
Carbs
2g
