Fish in coconut sauce and curry recipe

Oriental food is aromatic, spicy and very colorful; a whole explosion of sensations on the palate. On the other hand, oriental gastronomy, like the Mediterranean diet, provides many health benefits due to the properties of the ingredients used, including greater longevity.

For this reason, this time we surprise you with a recipe belonging to the healthy and wonderful Indian cuisine: fish in coconut sauce and curry. A dish that displays for you a range of captivating and innovative flavors and perceptions. An unforgettable culinary experience!

Ingredients to make Fish in coconut sauce and curry:

• 4 pieces of white fish
• 300 milliliters of coconut milk
• 2 small onions
• ½ teaspoon mustard seeds (or mustard paste)
• 3 teaspoons cumin (preferably whole grain)
• 2 garlic cloves
• 1 teaspoon ginger powder
• 1 green bell pepper (paprika)
• 3 teaspoons of curry
• 2 teaspoons of hot paprika (powdered paprika preferably)
• 2 teaspoons coriander (preferably in seeds)
• 1 teaspoon of turmeric (preferably powdered)
• 6 tablespoons of water
• 1 splash of oil (preferably olive)
• 1 pinch of salt

How to make Fish in coconut sauce and curry:

1. Clean the fish cut it into fillets. Then, chop the fillets into 3 pieces. Booking.
2. In a small pan, fry the mustard seeds and the cumin in gram (you can use them in powder form). If you use the seeds, let them roast a bit.
3. Use a mortar and pestle to crush the coriander seeds (or fresh coriander). Mash the ingredients very well. Add the hot paprika (preferably powdered), the turmeric, a pinch of salt, and 6 tablespoons of water. Mix the ingredients until you create a smooth paste for the fish curry.
4. Cut the tomatoes into quarters, the onion into cubes, the green pepper into cubes and crush the garlic or chop it finely. Reserve all the ingredients separately.
5. In a separate skillet, pour a splash of oil. Sauté the onion, green paprika, ginger (preferably ground), curry and garlic.
6. When the onion looks transparent and begins to brown, add the reserved paste from the mortar. Stir the ingredients very well until fully integrated. Remove from heat and let cool, for 1 minute.
7. Place the fish pieces in the bottom of a saucepan. Add the reserved chopped tomato. Also add the sauce, the spices cooked in the pan. Finally, cover all the ingredients with the coconut milk and 150 ml of water.
8. Wait for the fish curry with coconut milk to boil and turn the heat to low. Wait 15 minutes or until the fish is cooked. Then, let it rest for 30 minutes.
9. You can serve this fish in coconut sauce and curry with white rice or pickles (or any other pickles). The gherkin serves to balance the pungent flavor of the Thai curry sauce on the palate.