Fish Curry with Tomatoes
Dive into the bold, vibrant flavors of this Fish Curry with Tomatoes—a comforting dish that brings together tender white fish fillets, juicy tomatoes, and a rich, aromatic coconut milk-based sauce. Infused with warm spices like turmeric, cumin, coriander, and a hint of chili, this curry strikes the perfect balance between heat and creaminess. Fresh ginger and garlic add depth, while a squeeze of lime juice and a garnish of cilantro brighten every bite. Quick to prepare in just 40 minutes, this delightful curry pairs beautifully with steamed rice or soft flatbreads, making it an ideal choice for a flavorful and wholesome weeknight dinner.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia, or haddock)
- 4 medium Fresh tomatoes, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Rinse the fish fillets under cold water, pat them dry with kitchen towels, and cut them into large chunks. Set aside.
Heat the vegetable oil in a large pan or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the ground turmeric, cumin, coriander, and red chili powder. Stir the spices into the onion mixture and cook for 30 seconds to release their aroma.
Add the chopped tomatoes to the pan and cook for about 5 minutes, stirring occasionally, until the tomatoes soften and break down into a chunky sauce.
Pour in the coconut milk, season with salt, and stir well to combine.
Let the sauce simmer gently for 5 minutes on low heat.
Carefully add the fish pieces to the sauce, ensuring they are fully submerged. Cover the pan with a lid and simmer for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste and adjust the seasoning as needed. Stir in the lime juice and sprinkle the chopped cilantro on top.
Serve hot with steamed rice or warm flatbreads, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 46.5 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
