Radish and Fish Curry
Discover the vibrant flavors of Radish and Fish Curry, a hearty and aromatic dish that combines tender white fish fillets with crisp red radishes in a creamy coconut milk base. Infused with a blend of spices like curry powder, turmeric, mustard seeds, and cumin, this dish offers a symphony of bold, comforting flavors. Fresh garlic, ginger, and green chilies add a delightful kick, while a garnish of cilantro brightens the finish. Perfect for weeknight dinners or special occasions, this dish is ready in under an hour and pairs beautifully with steamed rice or warm naan bread. Experience the perfect blend of spice, creaminess, and texture in every bite of this irresistible seafood curry!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or tilapia)
- 200 grams red radishes
- 1 medium onion
- 1 medium tomato
- 2 pieces green chili
- 4 pieces garlic cloves
- 1 inch piece ginger
- 400 ml coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoons cooking oil
- 200 ml water
- 1.5 teaspoons salt
- 2 tablespoons fresh cilantro
Instructions
Wash the fish fillets under cold water and pat them dry with paper towels. Cut them into 2-inch pieces and set aside.
Slice the radishes into thin rounds. Finely chop the onion and tomato. Cut the green chilies into small pieces. Crush the garlic cloves and grate the ginger.
In a large pot or pan, heat the cooking oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion, garlic, and ginger to the pan. Sauté for about 3-4 minutes until the onions become translucent.
Stir in the chopped tomato and green chilies. Cook for an additional 3 minutes until the tomato begins to soften.
Add the curry powder, turmeric powder, and salt to the pan, stirring well to coat the onion and tomato mixture.
Pour in the coconut milk and water, stir, and bring the mixture to a gentle boil.
Add the radish slices. Cover the pot, reduce the heat to low, and simmer for about 10 minutes or until the radishes are tender.
Gently add the fish pieces into the simmering curry. Cover and cook for an additional 6-8 minutes, or until the fish is cooked through and flaky.
Taste and adjust seasonings if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve the radish and fish curry hot, with steamed rice or warm naan bread.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 782 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.
