Name: British Indian Ocean Territory Fish Curry
Yield: 4
Cuisine: British Indian Ocean Territory
Ingredients: 2.00 tbsp Coriander seeds; 1.00 tbsp Cumin seeds; 2.00 tsp Turmeric powder; 2.00 tbsp Coconut oil; 2.00 cloves Garlic; 1.00 tsp Ginger paste; 1.00 tsp Chili powder; 1.00 tsp Curry powder; 1.00 cup Coconut milk; 2.00 pounds Fish fillets; 1.00 tsp Salt

British Indian Ocean Territory Fish Curry

A delicious and spicy fish curry from the British Indian Ocean Territory.

Preparation time: 20 Minutes

Cooking time: 30 Minutes

Total duration: 50 Minutes

Calories: 545, Fat: 28.4g, Carbohydrates: 10.2g, Protein: 57.6g, Fiber: 2.3g, Sodium: 724mg

This fish curry is a traditional dish from the British Indian Ocean Territory. It is made with a delicious combination of spices and fresh fish. The curry is fragrant and spicy, and the perfect accompaniment to a bowl of steamed rice.

Ingredients

2 tbsp Coriander seeds
1 tbsp Cumin seeds
2 tsp Turmeric powder
2 tbsp Coconut oil
2 cloves Garlic
1 tsp Ginger paste
1 tsp Chili powder
1 tsp Curry powder
1 cup Coconut milk
2 pounds Fish fillets
1 tsp Salt

Spicy coconut milk fish curry British Indian Ocean Territory Main Course
add to Bring shoping list add to G Google Calender

short description

Toast the coriander and cumin seeds in a pan over medium heat for 2 minutes.
Grind the toasted seeds to a powder in a mortar and pestle.
Heat the coconut oil in a frying pan over medium heat.
Add the garlic and ginger paste and fry for 1 minute.
Add the ground spices, chili powder, curry powder, and salt.
Add the coconut milk and bring to a boil.
Reduce the heat and simmer for 15 minutes.
Add the fish fillets and simmer for 15 minutes, or until the fish is cooked through.

detailed description

Toast the coriander and cumin seeds in a pan over medium heat for 2 minutes. This will bring out the flavors of the spices and make them more aromatic.
Grind the toasted seeds to a powder in a mortar and pestle. This will help to release the flavors of the spices and make them easier to incorporate into the curry.
Heat the coconut oil in a frying pan over medium heat. Once the oil is hot, add the garlic and ginger paste and fry for 1 minute.
Add the ground spices, chili powder, curry powder, and salt. Stir to combine and fry for 2 minutes.
Add the coconut milk and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Add the fish fillets and simmer for 15 minutes, or until the fish is cooked through. Serve the curry with steamed rice.

back