Dinner · Indian
Fish curry with mustard seeds
White fish simmered in a tangy tomato and mustard seed curry.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g white fish fillet, cut into chunks
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- 1 medium tomato, diced
- 200 ml canned coconut milk
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oil in a skillet and add the mustard seeds, cooking until they pop.
Add the onion and cook until soft, then stir in the garlic and turmeric.
Add the tomato and cook for 3 minutes, until softened.
Pour in the coconut milk and simmer for 5 minutes.
Add the fish and simmer for 5 to 6 minutes, until it flakes easily.
Season with salt and scatter with cilantro.