Sauteed Fish Sauce

This vibrant dish marries the sweetness of fresh fish with the creamy richness of coconut milk, creating a deeply flavorful sauce that clings to every bite. Infused with earthy turmeric, warming chili powder, and the distinct aroma of curry leaves and mustard seeds, it offers a complex balance of spice and creaminess. The texture is luscious and smooth, perfect for spooning over steamed rice or pairing with warm naan bread. While traditionally made with crabs or shrimp in coastal regions, this version highlights tender fish fillets. It is an ideal weeknight dinner that feels special enough for guests, delivering a comforting, home-style meal with minimal fuss but maximum flavor impact.

Cooking Method: Sautéing, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12

Calories: 453.7

Dietary: Gluten-free

Description

This vibrant dish marries the sweetness of fresh fish with the creamy richness of coconut milk, creating a deeply flavorful sauce that clings to every bite. Infused with earthy turmeric, warming chili powder, and the distinct aroma of curry leaves and mustard seeds, it offers a complex balance of spice and creaminess. The texture is luscious and smooth, perfect for spooning over steamed rice or pairing with warm naan bread. While traditionally made with crabs or shrimp in coastal regions, this version highlights tender fish fillets. It is an ideal weeknight dinner that feels special enough for guests, delivering a comforting, home-style meal with minimal fuss but maximum flavor impact.

Ingredients

5 oz Firm white fish fillets, cut into chunks
2 tablespoons Oil
1 teaspoon Black mustard seeds
3 sprigs Curry leaves
2 leaves Bay leaves
3 whole Green chilies, halved lengthwise
3 whole Onions, chopped
1/4 teaspoon Turmeric powder
1 teaspoon Chili powder
2 whole Tomatoes, chopped
1 cup Coconut milk
1 teaspoon Salt
1/2 teaspoon Sugar

Directions

1
Heat the oil in a large skillet or saucepan over medium heat. Add the black mustard seeds and cook until they begin to splutter and pop.
2
Add the curry leaves, bay leaves, and chopped onions. SautÃÂ© until the onions are soft and translucent, about 3-4 minutes.
3
Stir in the turmeric powder and chili powder, cooking for another minute until fragrant.
4
Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and become soft, about 5 minutes.
5
Pour in the coconut milk and add salt and sugar. Stir well to combine and bring the sauce to a gentle simmer.
6
Gently add the fish chunks to the sauce. Simmer uncovered for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
7
Remove from heat. Garnish with fresh curry leaves if desired and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 453.7kcal

% Daily Value *
Total Fat 25.7g40%
Saturated Fat 12.8g64%
Cholesterol 71.0mg24%
Sodium 349.4mg15%
Total Carbohydrate 44.6g15%
Dietary Fiber 15.5g62%
Sugars 3.7g
Protein 24.3g49%

* 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

Original recipe mentions live crabs and shrimp, but the title specifies fish. These instructions are adapted for firm white fish fillets. If using shrimp, reduce cooking time to 2-3 minutes after adding them.

For a spicier kick, leave the seeds in the green chilies or add a pinch of asafoetida powder as mentioned in the original source notes.

This dish is inspired by Mangalorean cuisine from the southwest coast of India, known for its use of coconut and seafood.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Keywords: fish curry, coconut milk, indian sauce, seafood, mustard seeds, curry leaves, spicy, comfort food, dinner, asian cuisine, gluten free, aromatic, simmered, onion, tomato, turmeric, chili powder, green chilies, bay leaves, easy recipe

Read it online: https://www.chefs-mate.com/recipe/sauteed-fish-sauce-3/