Ingredients for Omani Fish Curry
- Red Onions
- Red Chilies
- Fresh Ginger
- Garlic Cloves
- Vegetable Oil
- Cardamom Pods
- Cloves
- Cinnamon Sticks
- Black Peppercorns
- Ground Cumin
- Ground Coriander
- Turmeric
- 1 can (400ml) coconut milk
- Brown Sugar
- 500g firm white fish fillets (cod, snapper, or similar)
- Sea Salt
- 2 tablespoons fresh lime juice
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How to Make Omani Fish Curry
- Process 1 large onion, 2-3 green chilies (remove seeds for less heat), 1 thumb-size piece of ginger, and 2 cloves garlic into a smooth paste.
- Heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Stir-fry the paste until fragrant (about 2-3 minutes).
- Add 1 teaspoon each of ground cumin, coriander, turmeric, and ½ teaspoon of garam masala. Cook for another 2 minutes, stirring constantly.
- Pour in 1 can (400ml) of coconut milk, 1 tablespoon of sugar, and ½ cup of water. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.
- (Optional) At this point, you can prepare the curry ahead of time. Add fish and/or steamed vegetables just before serving.
- Add 500g firm white fish fillets (cod, snapper, or similar), cover, and simmer for 5-8 minutes, or until the fish is cooked through and flakes easily.
- Stir in 2 tablespoons of fresh lime juice and season with salt to taste. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
70g
Carbs
3g
