Fish Mustard Curry

This Fish Mustard Curry is a vibrant and aromatic dish that brings the bold flavors of Indian cuisine to your table. The combination of pungent ground mustard seed, fragrant spices like cloves and cardamom, and the creamy richness of coconut milk creates a complex and satisfying sauce. Tender fish fillets absorb these flavors beautifully, resulting in a dish that is both comforting and exciting. It pairs perfectly with steamed rice or warm naan bread, making it an excellent choice for weeknight dinners or when you want to treat your family to a restaurant-quality meal at home. The balance of heat from the mustard and the sweetness of the coconut milk offers a delightful texture and taste experience that is sure to become a favorite.

Cooking Method: Frying, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 160.3

Dietary: Gluten-free

Description

This Fish Mustard Curry is a vibrant and aromatic dish that brings the bold flavors of Indian cuisine to your table. The combination of pungent ground mustard seed, fragrant spices like cloves and cardamom, and the creamy richness of coconut milk creates a complex and satisfying sauce. Tender fish fillets absorb these flavors beautifully, resulting in a dish that is both comforting and exciting. It pairs perfectly with steamed rice or warm naan bread, making it an excellent choice for weeknight dinners or when you want to treat your family to a restaurant-quality meal at home. The balance of heat from the mustard and the sweetness of the coconut milk offers a delightful texture and taste experience that is sure to become a favorite.

Ingredients

425 gram Fish
50 gram Shallots
3 Cloves Garlic
2 Cloves
2 Cardamoms
25 gram Ground mustard seed
1 lime Lime juice
50 ml Oil
1 teaspoon Salt
1 teaspoon Turmeric
1 cm Cinnamon stick
150 ml Thin coconut milk
100 ml Thick coconut milk

Directions

1
Cut the fish into bite-sized portions and wash well.
2
Chop the shallots and mince the garlic.
3
Crush the whole cloves and cardamoms slightly with the back of a spoon.
4
In a small bowl, mix the ground mustard seed with the lime juice and set aside.
5
Heat the oil in a large pan over medium heat.
6
Add the chopped shallots and minced garlic, and fry until softened.
7
Add the fish pieces, crushed cloves, crushed cardamoms, salt, turmeric, cinnamon stick, and thin coconut milk.
8
Cook gently until the fish is partially cooked and the onions are soft.
9
Stir the thick coconut milk into the mustard and lime juice mixture until smooth.
10
Pour the coconut milk mixture into the pan with the fish.
11
Mix well and simmer for a few minutes until the sauce thickens slightly and the fish is cooked through.
12
Discard the cinnamon stick before serving.
13
Transfer to a serving dish and serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 160.3kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 1.1g6%
Cholesterol 53.1mg18%
Sodium 110.3mg5%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.3g2%
Sugars 0.2g
Protein 25.1g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use firm white fish such as cod, halibut, or sea bass for best results, as they hold up well in the curry.

If you cannot find thin and thick coconut milk separated, you can use regular canned coconut milk, reserving some of the watery part for the "thin" stage and the thick cream for the final addition.

This curry is best served immediately while hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking the fish.

For a spicier kick, add a chopped green chili or a pinch of red pepper flakes with the shallots.

Keywords: fish, mustard, curry, indian, coconut milk, spicy, dinner, seafood, cardamom, cloves, shallots, garlic, turmeric, cinnamon, lime, simmered, aromatic, main course, quick meal

Read it online: https://www.chefs-mate.com/recipe/fish-mustard-curry/