Créé avec l’IA
Mustard Fish Curry
40 min 580 kcal par portion Moyen
Ingrédients
4 Portions
- white fish fillets500 g
- mustard paste2 tablespoons
- vegetable oil1 tablespoon
- onion1 medium
- garlic2 cloves
- turmeric powder1 teaspoon
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- green chili1 medium
- coconut milk200 ml
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Heat the vegetable oil in a pan over medium heat.
- 2
Add the finely chopped onion and sauté until golden brown.
- 3
Add the minced garlic and sliced green chili, and sauté for another minute.
- 4
Stir in the mustard paste, turmeric powder, cumin powder, and coriander powder. Cook for 2-3 minutes until the spices are fragrant.
- 5
Add the white fish fillets to the pan and cook for 2 minutes on each side.
- 6
Pour in the coconut milk and bring to a gentle simmer.
- 7
Season with salt to taste and let the curry cook for 10-15 minutes, or until the fish is cooked through and the sauce has thickened.
- 8
Garnish with fresh coriander leaves before serving.
- 9
Serve hot with steamed rice or your choice of bread.
