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Indian Fish Curry with Coconut Milk Recipe

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This recipe for Indian Fish Curry with Coconut Milk is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 monkfish fillets
1 onion
3 cloves garlic
1 tablespoon chopped ginger
1 can full fat coconut milk (400 g, 13 oz)
1 can chopped tomatoes (400 g, 13 oz)
2 tablespoons vegetable oil
1 tablespoon Garam Masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli powder
fresh coriander (or parsley to garnish, optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Directions:
Heat up the oil on a low to medium heat.

Peel and chop the onion, and fry gently until translucent.

Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.

Add the spices, salt and pepper, and give it a good stir.

Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.

Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.

Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Indian Fish Curry with Coconut Milk, so flavourful and easy to make, ready on the table in way under 30 minutes. I used monkfish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience.

https://www.yummly.com/recipe/Indian-Fish-Curry-with-Coconut-Milk-9265121#directions

 

 

 

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