Another indian recipe which I just created by accident (and experience). I love this one and it’s relatively quick one as well, no chapatis needed, just rice on the side. I used some shortcuts but hey, we all need time for other things as well 😉
INDIAN FISH CURRY IN COCONUT MILK
1 tsp mustard seeds
15-20 curry leaves
1/2 tsp fenugreek seeds (methi)
1 red onion sliced
1 tsp ginger-garlic paste (or fresh ginger and garlic)
4 dried red chilis
1/2 tsp turmeric powder (haldi)
1 tsp fish curry masala
1/4 tin of tomatoes (or 1 ripe tomato)
400-500g any white-coloured fish or prawns
200ml coconut milk
Juice of 1 small lime
Heat oil in a pan on medium heat, add mustard seeds and let them splutter. Then add the curry leaves and fenugreek seeds. Fry for a minute.
Add onion and fry until golden.
Add coriander stems, ginger-garlic paste and dried red chilis. Fry for 2 minutes.
Now add turmeric powder, fish curry masala and salt.
Add tomatoes and cook for a minute.
Pour in the coconut milk and simmer for 5 minutes with a lid on.
Add the sliced fish chunks and simmer under lid for 5-10 minutes more.
Squeeze in lime juice and garnish with coriander leaves.
The great thing about indian cooking is that it’s not that particular. Just throw in some spices and if you have put too much chili, add more coconut milk. If the curry is too mild for your taste, add chili powder or more fish curry masala at the end.
Enjoy your curry!