This coconut fish curry recipe is bursting with spice from our Aria Kitchen All Purpose Masala with hints of creaminess from coconut milk. This dish combines flavours of tanginess and spice to bring you a delicious dish that pairs perfectly with a bread or rice dish.
INGREDIENTS
Oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
Handful of dried curry leaves
1 large onion diced
1 tablespoon ginger garlic paste
3 small tomatoes pureed
2 green chillies
Salt
1/2 teaspoon turmeric powder
4 heaped teaspoons Aria Kitchen All Purpose Masala
1 teaspoon chilli powder
100ml tamarind water
125ml coconut milk
2 Boneless Basa Fillets
Coriander leaves for garnish
INSTRUCTIONS 1) Temper your mustard seeds, cumin seeds and fenugreek seeds in hot oil.
2) Throw in a handful of curry leaves until they brown slightly.
3) Add the diced onions and cook until they soften.
4) Add in your ginger garlic paste, green chillies and mix.
5) Once the pastes have blended into the mixture, pour in your pureed tomatoes.
6) Season the mixture with turmeric powder and salt and cook for a couple minutes.
7) Add the Aria Kitchen All Purpose Masala and chilli powder according to your spice preference.
8) When the oil separates and the masala begins to release an aroma, pour in the tamarind water.
9) Mix well and pour in the coconut milk.
10) Once the coconut milk blends with the mixture, place your fish fillets in the curry and cover.
11) Simmer for 5 minutes until the fish turns opaque.
12) Garnish with coriander leaves and serve hot!