Fish Curry Leaf

Fish Curry Leaf is a delightful South Indian seafood dish that combines the fresh flavors of fish with aromatic curry leaves and spices. This dish is both fragrant and flavorful, making it a perfect accompaniment to rice or roti.

Ingredients

• Fish fillets (such as tilapia or cod) - 300 grams
• Fresh curry leaves - 15 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Coconut milk - 200 ml
• Oil (vegetable or coconut) - 2 tablespoons
• Salt - to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat oil in a pan over medium heat and add the chopped onions. Sauté until they turn golden brown.
2. Add the minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes and cook until they soften, about 5 minutes.
4. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes, allowing the spices to bloom.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the fish fillets carefully, ensuring they are submerged in the sauce. Cook for about 5-7 minutes or until the fish is cooked through and flakes easily.
7. Add salt and lemon juice to taste, and fold in the fresh curry leaves just before serving.
8. Garnish with fresh cilantro and serve hot with steamed rice or roti.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Curry leaves are known for their antioxidant properties and may aid digestion.

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