Indian Fish Masala

• 1 lb firm white fish fillets, cut into chunks
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 cup coconut milk
• 1/4 cup water
• Salt to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add onions and sauté until translucent.
3. 3 Stir in garlic, ginger, turmeric, cumin, coriander, and chili powder; cook for 1 minute.
4. 4 Add tomatoes and cook until softened.
5. 5 Gently fold in fish chunks, ensuring they are coated with the spice mixture.
6. 6 Pour in coconut milk and water, season with salt.
7. 7 Simmer for 10 minutes until fish is cooked through.
8. 8 Finish with a squeeze of lime juice.
9. 9 Garnish with fresh cilantro before serving.

Nutrition

Tips

• Feel free to swap the fish for shrimp if preferred.
• For extra heat, add a diced green chili with the tomatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed basmati rice and warm naan.
• Pairs well with a cooling cucumber raita on the side.

FAQ