How To Make Turmeric, Ginger & Coconut Fish Curry
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Serves:
Ingredients
- 1.5 lbs of white fish fillets, cut into chunks
- 1 tbsp of turmeric powder
- 1 tbsp of grated ginger
- 3 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 can (14 oz) of coconut milk
- 2 tbsp of fish sauce
- 1 tbsp of lime juice
- 2 tbsp of vegetable oil
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
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In a large bowl, combine turmeric powder, grated ginger, minced garlic, and salt. Mix well to make a paste.
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Heat vegetable oil in a large skillet over medium heat. Add onions and bell peppers. Sauté until onions are translucent.
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Add the turmeric-ginger paste to the skillet and cook for 1-2 minutes, until fragrant.
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Add the fish fillets to the skillet and gently stir to coat the fish with the spice mixture.
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Pour in the coconut milk and fish sauce. Stir to combine.
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Reduce heat to low and simmer for 15-20 minutes, until the fish is cooked through and the flavors are well blended.
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Stir in lime juice and season with salt and pepper to taste.
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Serve the fish curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 19g
- Saturated Fat : 12g
- Cholesterol : 65mg
- Sodium : 770mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 29g
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