← Back to Search Results
Indian
Seafood Curry

Photo by:
Comments: 0
 

Recipe

This quick curry is flavored with chiles, coconut, and lime

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 10–12 Mins

Ingredients

  • 1 lb 5 oz (600g) skinless white fish fillets, such as cod or haddock, cut into bite-sized pieces, rinsed and patted dry
  • ½ tsp salt
  • ½ tsp ground turmeric
  • ½ onion, chopped
  • 1 tbsp peeled and chopped fresh ginger
  • 1 garlic clove, minced
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 4 green cardamom pods, lightly crushed
  • 2–4 dried red chiles, lightly crushed
  • 2 cups canned coconut milk
  • 12 large shrimp, peeled and deveined
  • 2 tbsp fresh lime juice
  • Salt and freshly ground black pepper
  • Cilantro leaves and lemon wedges, to garnish

Directions

1. Put the fish in a nonmetallic bowl. Sprinkle with the salt and turmeric. Set aside.

2. Purèe the onion, ginger, and garlic in a blender or a food processor. Heat a large wok or deep frying pan over high heat until hot. Add the oil and swirl it to coat the bottom of the pan. Reduce the heat to medium. Add the mustard seeds, cardamom pods, and chile and stir until the mustard seeds sputter and "jump." Add the onion paste and cook, stirring often, for 3 minutes until it just begins to color.

3. Stir in the coconut milk. Boil for 2 minutes. Reduce the heat to medium-low and add the fish, with any juices in the bowl. Spoon the sauce over the fish and simmer for 2 minutes, occasionally basting the fish with the sauce, taking care not to break up fish.

4. Add the shrimp to the pan and simmer for a 2 minutes more, or until the shrimp turn opaque and the fish flakes easily. Add the lime juice and season to taste with salt and pepper. Serve hot, garnished with the cilantro leaves and lemon wedges.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

444kcal (22%)
63mg (6%)
7mg (12%)
34mcg RAE (1%)
963mg
113mg
34g
1g
1g
6g
96mg (32%)
710mg (30%)
22g (111%)
33g (50%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucid-food Lucid Food
by Louisa Shafia
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
raos-cookbook Rao's Cookbook
by Frank Pellegrino
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?