Recipe courtesy of Anjum Anand

Green Coconut Fish Curry

  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

2 tablespoons vegetable oil

1/2 teaspoon brown mustard seeds

6 green cardamom pods, lightly crushed

4 cloves

1 large piece cinnamon stick

1 small onion, finely chopped

1 (2-inch) piece fresh ginger, peeled and quartered

2 large cloves garlic

1 teaspoon ground coriander

10 1/2 ounces coconut milk

2 to 4 green chiles, left whole

Kosher salt

3 1/2 ounces water

10 curry leaves*

1/2 to 1 teaspoon freshly ground black pepper

3/4 teaspoon garam masala

1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces

To serve

2 to 3 teaspoons fresh lemon juice

2 ounces fresh cilantro leaves and stalks, chopped

Serving suggestion: serve with basmati rice.

Directions

  1. Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree. 
  2. Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir. 
  3. Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through. 
  4. To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice.

Cook’s Note

*Can be found at specialty Asian markets The whole spices and green chiles add background flavor but are not overly hot (the seeds and membranes of chiles contain the heat and they are not exposed to the curry), so this is mild enough for the children to eat and enjoy.

Choose a topic to find related recipes.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …