🧂 食材
- 500 g Firm White Fish Fillets(such as snapper, grouper, or tuna, cut into 2-inch pieces)
- 400 ml Coconut Milk(full fat)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1-2 Green chilies(slit lengthwise (optional, for heat))
- 8-10 Curry leaves
- 1 tsp Turmeric powder
- 0.5 tsp Chili powder(adjust to taste)
- 1 tsp Coriander powder
- 0.25 tsp Fenugreek seeds
- to taste Salt
- 1 tbsp Oil
- 1 tsp Lime juice
- for garnish Fresh cilantro or curry leaves
👨🍳 步骤
- 1
Heat oil in a pot or deep pan over medium heat. Add sliced onions and sauté until softened, about 5 minutes.
- 2
Add minced garlic, grated ginger, curry leaves, and fenugreek seeds. Sauté for 1-2 minutes until fragrant.
- 3
Stir in turmeric powder, chili powder, and coriander powder. Cook for 30 seconds, stirring constantly.
- 4
Pour in the coconut milk and add the slit green chilies (if using). Bring to a gentle simmer, stirring occasionally.
- 5
Season with salt. Let the curry simmer gently for about 5-7 minutes to allow the flavors to meld.
- 6
Gently add the fish pieces to the simmering curry. Ensure they are submerged in the liquid.
- 7
Cover the pot and cook for another 8-10 minutes, or until the fish is opaque and cooked through. Avoid over-stirring to prevent the fish from breaking apart.
- 8
Stir in the lime juice just before serving. Garnish with fresh cilantro or curry leaves.
💡 专业技巧
- ✓Use good quality full-fat coconut milk for a richer curry.
- ✓Do not boil the curry vigorously after adding the fish, as it can make the fish tough.
- ✓Adjust the amount of green chilies and chili powder to control the heat level.
✨ 创意变奏
为您的创意版本提供灵感
- Add a few pieces of ripe tomato along with the coconut milk for a slight tang.
- Include a tablespoon of tamarind paste for a more complex flavor profile.
- Serve with steamed rice, roshi (Maldivian flatbread), or a side of sambol.