South Indian Dry Masala Fish Curry with Tomato and Coconut Chutney

Marinated white fish fillets fried until golden and served with a thick, aromatic tomato and desiccated coconut chutney.

Indian Fish Seafood High Protein Gluten Free

Estimated Nutrition

Calories

336.1

kcal / serving

1344.2 kcal total

Carbs

14.7g

per serving

58.6 g total

Fat

13.2g

per serving

52.8 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tsp

Balsamic Vinegar

Dairy

tbsp

Plain Yoghurt

NutsSeeds

tsp

tsp

tsp

tsp

0.5

tsp

Chili Powder

piece

Cardamom Pod

lightly crushed

0.5

tsp

Salt

piece

Curry Leaves

1.5

tbsp

Desiccated Coconut

OilsFats

tbsp

Vegetable Oil

for the fish

tbsp

Vegetable Oil

for the chutney

Seafood

800

White Fish Fillet

monkfish, haddock, hake, cod or similar

Vegetables

piece

Onion

finely chopped

7.5

Root Ginger

roughly chopped

piece

Garlic Clove

finely chopped

piece

Green Chilli

finely chopped

400

Tomato

canned, chopped

Method

Wash the fish fillets and blot them dry with kitchen paper.

Serve the fish hot topped with the warm chutney.

Heat oil in a frying pan and fry the fish for 3 to 5 minutes per side.

Simmer uncovered for 20 to 30 minutes until the chutney thickened.

Add tomatoes, sugar, and balsamic vinegar.

Add ginger, garlic, chilli, curry leaves, and coconut and cook until coconut is lightly browned.

Heat oil in a saucepan and cook the onion until soft.

Coat the fish in the marinade and refrigerate for one hour.

Mix yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom, and salt in a bowl.