Tomato and Coconut Fish Curry

Name: Tomato and Coconut Fish Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp vegetable oil; 1 tsp brown mustard; 10 fresh curry; 1 inch piece fresh ginger; 3 garlic cloves; 1 small green serrano chili; 1 large tomatoes; 1 tsp turmeric; 1 tsp red chili powder; 0.25 tsp salt; 1 lb catfish fillets; 0.75 cup coconut milk

Gently simmered fish, curry and coconut milk, warmed with ginger and chilli, a South Asian curry.

25 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: easy

1
Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds. Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
1 min
2
Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
12 min
3
Stir in the tumeric, chili powder, and salt. Cook for 1 minute. Add the shrimp or fish and cook for 5 minutes.
4
Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender. Serve promptly!