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Mutahfy Fish Curry
A flavorful Omani fish curry with a rich, spiced coconut milk base, often enjoyed by the communities of Muscat. This dish highlights the use of aromatic spices and the freshness of local seafood.
ð§ ææ
- 500 g White fish fillets(e.g., kingfish, snapper, or cod, cut into bite-sized pieces)
- 400 ml Coconut milk
- 2 large Tomatoes(finely chopped)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tablespoon Ginger(minced)
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 whole Dried lime (loomi)(pierced, optional)
- 2 tablespoons Vegetable oil
- 8 leaves Curry leaves(optional)
- 200 ml Water
- 2 tablespoons Fresh coriander leaves(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the fish: Clean and pat dry the fish fillets. Cut them into medium-sized pieces and set aside.
- 2
Sauté aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
- 3
Add garlic and ginger: Add the minced garlic and ginger to the pan. Stir fry for another 2 minutes until fragrant.
- 4
Toast the spices: Stir in the red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.
- 5
Cook tomatoes: Add the chopped tomatoes to the pan. Cook until the tomatoes break down and form a thick mixture, about 6-8 minutes.
- 6
Simmer the base: Pour in the coconut milk and water, stirring to combine. If using dried lime, pierce it with a knife and add it to the curry. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
- 7
Cook the fish: Carefully add the fish pieces to the curry, ensuring they are covered in the sauce. Simmer gently for 10 minutes or until the fish is cooked through and tender. If using curry leaves, add them during the last 2 minutes of cooking.
- 8
Finish and serve: Remove the dried lime, if used. Taste the curry and adjust seasoning if necessary. Garnish with fresh coriander leaves and serve hot with steamed white rice or flatbread.
ð¡ ããã®ã³ã
- âFor a vegetarian version, you can omit the fish and add mixed vegetables like bell peppers, zucchini, and cauliflower.
- âIf you don't have dried lime, a squeeze of fresh lime juice at the end can add a touch of acidity.
- âAdjust the chili powder to your preferred level of heat.
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- Add a tablespoon of tamarind paste for a tangier flavor.
- Incorporate other seafood like shrimp or calamari along with the fish.