Omani Fish Curry
Dive into the rich and aromatic flavors of Omani Fish Curry, a tantalizing seafood dish that beautifully blends tradition and taste. Featuring tender white fish fillets like kingfish or cod, this curry is simmered to perfection in a velvety coconut milk base infused with a medley of warm spices—red chili, turmeric, cumin, and coriander. The addition of black lime and fragrant curry leaves provides an authentic Omani touch, enhancing the depth of flavor in every bite. With a tomato-onion base that melts into a luscious sauce, this dish comes together in under an hour, making it a perfect option for a flavorful weeknight dinner or a special meal. Serve it with steamed rice or soft flatbread to soak up every last drop of this delightful curry. Perfect for seafood lovers, Omani Fish Curry is a must-try fusion of bold spices and coastal elegance!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., kingfish, snapper, or cod)
- 400 ml coconut milk
- 2 large tomatoes, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 whole black lime or dried lime (optional)
- 2 tablespoons vegetable oil
- 8 leaves curry leaves (optional)
- 200 ml water
- 2 tablespoons fresh coriander leaves, chopped (for garnish)
Instructions
Clean and pat dry the fish fillets. Cut them into medium-sized pieces and set aside.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and ginger to the pan. Stir fry for another 2 minutes until fragrant.
Stir in the red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.
Add the chopped tomatoes to the pan. Cook until the tomatoes break down and form a thick mixture, about 6-8 minutes.
Pour in the coconut milk and water, stirring to combine. If using black lime, pierce it with a knife and add it into the curry at this stage.
Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld together.
Carefully add the fish pieces to the curry, ensuring they are covered in the sauce. Simmer gently for 10 minutes or until the fish is cooked through and tender.
If using curry leaves, add them to the curry during the last 2 minutes of cooking for additional aroma.
Remove the black lime, if used. Taste the curry and adjust seasoning if necessary.
Garnish with fresh coriander leaves and serve hot with steamed white rice or flatbread.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.1 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 781 mg | 17% | |
*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.
