Words: Riyana @healthyishandhappy: Fish Curry is a staple in my house. It’s tangy, creamy, a bit spicy, and very satisfying. I know Indian spices can be intimidating but there are about 7 staple spices and if you have these your good! (cumin, coriander, garam masala, turmeric, curry powder, mustard seeds, cumin seeds). In Singapore you can get these spices at any grocery store along with the curry leaves used in this recipe.⠀
This dish is paleo and whole30. It goes great with cauliflower rice or a side of greens. White fish works best for this recipe and I usually go with Barramundi. Hope you guys enjoy this as much as I do!⠀
INGREDIENTS
- 3 x Barramundi Fillet
- 1 tbsp coconut oil⠀
- 1 tsp. Mustard Seeds⠀
- 3-4 Dry Red Chili broken in half⠀
- 1 Onion – chopped⠀
- ½ tsp. Garam Masala⠀
- 1.5 tsp. coriander powder⠀
- 1.5 tsp. Cumin powder⠀
- ¼ tsp. Turmeric powder⠀
- ½ tsp. Curry Powder⠀
- 1 Chopped Tomato⠀
- 1/2 can full fat coconut milk⠀
- 10-15 Curry Leaves⠀
- 2 tbsp. tamarind (can sub a bit of lemon juice if you don’t have this)⠀
- Salt to taste⠀
- Chopped Cilantro⠀
- Water if needed⠀
*Alternatively, you can use The Meat Club’s Green Curry Sauce in place of making the sauce yourself.
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