Coconut Fish Curry

Try our delicious Coconut Fish Curry. It is full of amazing flavors that won't disappoint.

This Fish Curry with Coconut milk is absolutely delicious. It is full of incredible flavors and pretty simple to make. Most of the ingredients for this recipe can be found at your local grocery market.

Tip 1: You can use frozen Salmon, just follow proper thawing instructions. I would also recommend using boneless salmon.

Tip 2: Try to use fresh garlic and ginger, instead of the jarred garlic ginger paste. It will make a huge difference.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Heat a medium pan and add about 1- 2 tbsp oil and saute diced onions until tender add in garlic and ginger. Stir for about a minute on medium high heat. Make sure the garlic and ginger do not burn.

2. Add in all spices and canned tomato sauce and cook until tomatoes are about thick and more of a paste consistency . Now add in coconut milk and let simmer for about 2-3 minutes on medium low heat.

3. Add in fish pieces and let cook on medium low heat for about 10 minutes or until fully cooked. Add in about 1/4 of a lime juice and add cilantro or dried kasoori methi and gently combine. Garnish with unsweetened coconut flakes (optional)

4. Taste for flavor and additional spices to your liking and enjoy!

RECIPE:

This recipe serves about 3-4 people

INGREDIENTS
1-2 tbsp vegetable oil or any oil of choice
2-3 Boneless, Skinless Salmon fillets( Cut into bite size pieces)
1 15 oz can crushed tomatoes or tomato sauce
1 15 oz can unsweetened coconut milk 
1 medium onion (diced)
1/4 of a lime juice
1-2 red dried chili (optional)
2 garlic cloves minced, chopped or grated
about 1/4 tsp grated ginger
1/4 cup cilantro chopped for garnish or dried kasoori methi
Unsweetened coconut flakes for garnish

Seasoning:
2 tsp curry powder
1/2 tsp ground chili powder
1/4 tsp crushed red chili flakes
about 1/4 tsp salt or to taste