Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a wide, non-stick pan over medium heat. Add 0.5 teaspoon of mustard seeds and 0.25 teaspoon of fenugreek seeds, allowing them to splutter.

2. 2

   Add 10 curry leaves, 1 medium thinly sliced onion, 1 tablespoon of finely minced galangal, 1 tablespoon of finely minced ginger, and 4 slit green chilies to the pan and sauté until the onion softens, about 7 minutes.

3. 3

   Stir in 1 large chopped tomato and 1 teaspoon of turmeric powder, then cook for 3 minutes until the tomatoes begin to soften.

4. 4

   Pour in 1 cup of thin coconut milk and 1 tablespoon of tamarind pulp, adding salt to taste, then bring the mixture to a gentle simmer.

5. 5

   Gently place 500 grams of firm white fish fillets into the simmering broth, cover the pan, and poach the fish for 10 minutes until cooked through and flaky, ensuring the broth remains at a gentle simmer.

6. 6

   Carefully stir in 1 cup of thick coconut milk and heat through for 3 minutes without allowing it to boil.

7. 7

   Garnish the dish with 2 tablespoons of freshly chopped coriander leaves before serving immediately.