Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Mild coconut fish curry — South India.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 600 g white fish, in large chunks
- 1 onion, sliced
- 3 garlic cloves, crushed
- 20 g fresh ginger, grated
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1 green chilli, sliced
- 1 x 400ml tin coconut milk (full fat)
- 1 tomato, chopped
- 1 tbsp coconut or olive oil
- salt
- Cauliflower rice, to serve
Optional extras
- 10 curry leaves
- 10 g fresh coriander (cilantro)
Method
- Heat the oil in a wide pan and fry the mustard seeds (and curry leaves, if using) until they pop.
- Add the onion and cook for 5 minutes, until soft and golden.
- Add the garlic, ginger, green chilli and turmeric and cook for 1 minute.
- Pour in the coconut milk, add the tomato and a pinch of salt, and simmer for 5 minutes.
- Slip in the fish and poach gently for 6–7 minutes, without stirring hard, until it flakes.
- Taste, scatter with coriander, and serve over cauliflower rice.
Swaps and tips
This Keralan curry is gentle and creamy — add more chilli if you like heat. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 8 g | 2 g | 24 g | 365 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
