Tomato And Coconut Fish Curry

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon brown mustard, seeds*
• 10 fresh curry, leaves*
• 1 inch piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 small green serrano chili, minced
• 1 large tomato, chopped
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1/4 teaspoon salt
• 1 lb catfish fillets or 1 lb shrimp
• 3/4 cup coconut milk

Recipe

• 1 heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
• 2 once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. saute for 30 seconds to combine, and then add tomato.
• 3 gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. if the tomato starts to stick to the pan add a few tablespoons of water.
• 4 stir in the tumeric, chili powder, and salt. cook for 1 minute.
• 5 add the shrimp or fish and cook for 5 minutes.
• 6 add coconut milk and return to a boil. once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
• 7 serve promptly!