Tomato Curry Fish
Dive into the warm and flavorful world of "Tomato Curry Fish," a delightful fusion of tender white fish fillets simmered to perfection in a creamy coconut and spice-infused tomato sauce. Bursting with aromatic notes of curry powder, turmeric, cumin, and fresh ginger, this dish is both comforting and vibrant in every bite. The juicy ripe tomatoes paired with the richness of coconut milk create a velvety base, while a hint of lemon juice and a garnish of fresh cilantro add a refreshing tangy finish. Ready in just 40 minutes, this gluten-free and dairy-free recipe is perfect for busy weeknights or a special dinner with friends. Serve it with steamed rice or warm flatbread to soak up all the curry goodness! Keywords: tomato curry fish, coconut curry fish, white fish curry, easy seafood recipe, gluten-free curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or tilapia)
- 400 milliliters light coconut milk
- 3 medium ripe tomatoes, diced
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon red chili powder (optional)
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Pat the fish fillets dry with paper towels and season with salt and black pepper. Set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, turmeric powder, paprika, and red chili powder (if using). Stir for 30 seconds to toast the spices.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer.
Carefully add the fish fillets into the sauce. Spoon some of the sauce over them to coat.
Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the lemon juice and adjust seasoning with additional salt or pepper if needed.
Sprinkle with fresh cilantro just before serving.
Serve hot with steamed rice or warm flatbread for a complete meal.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.2 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 291 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3264 mg | 69% | |
*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.
