About this recipe

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Recipe highlight

Why you’ll love it

One-pan, 30-minute, restaurant-level bowl ⚡

Ingredients

• 🐟 Firm white fish fillets (cod, halibut, kingfish), chunked: 600 g (1.3 lb) seafood
• 🍋 Lime juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🌕 Turmeric: 1/4 tsp (0.8 g)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• For the curry
• 🛢 Neutral oil: 2 tbsp (30 ml / 1 fl oz)
• 🧅 Onion, finely chopped: 1 medium (120 g / 4.2 oz)
• 🧄 Garlic, minced: 3 cloves (10 g / 0.35 oz)
• 🫚 Ginger, grated: 1 tbsp (15 g / 0.5 oz)
• 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌿 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
• 🍅 Tomato purée: 200 g (3/4 cup / 7 oz)
• 🥥 Coconut milk: 400 ml (1 can / 14 fl oz) dairy
• 🟤 Tamarind paste: 15 ml (1 tbsp / 0.5 fl oz)
• 💧 Water: 100–150 ml (1/2–2/3 cup / 3.4–5 fl oz)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

• 1 Toss fish with lime juice, 1/4 tsp turmeric, and a pinch of salt; rest 10 min.
• 2 Warm oil in a wide pan. Sauté onion 6–7 min to golden. Add garlic & ginger; cook 30 s.
• 3 Stir in Kashmiri chili, coriander, cumin, turmeric; bloom 20–30 s.
• 4 Add tomato purée; cook 4–5 min until thick and glossy.
• 5 Pour in coconut milk and water; simmer gently. Stir in tamarind and salt.
• 6 Slide in marinated fish; simmer softly 5–7 min until just cooked (don’t boil).
• 7 Rest 2 min, sprinkle cilantro, and serve with steamed rice or naan.

Timing details

Nutrition

Estimated values per serving.

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