Ingredients
Scale
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 5 green chillies, sliced
- 1 sprig curry leaves
- 1 inch ginger, finely minced
- 3 tomatoes, finely chopped
- 2 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/2 cup canned coconut milk
- 500 grams salmon steaks
Instructions
- Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
- Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
- Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
- Serve the fish curry with rice.
Notes
You can use any variety of store bought fish filet like halibut, mahi mahi, cat fish etc.. and it works just fine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: South Indian