Cilantro Fish Curry Recipe

Serves/Makes: 6 - 8 servings

Ingredients:

  • 2 pounds tilapia any firm, white-fleshed fish fillets, cubed
  • 2 bay leaves
  • 1/2 teaspoon hing (asafetida)
  • 1 teaspoon rai (black mustard seeds)
  • 1 can coconut milk
  • 2 bunches cilantro, ground with a little water
  • 2 tablespoons mustard oil
  • 10-12 garlic cloves
  • 1 piece (2 inches) ginger
  • 2 green chilies
  • 1 teaspoon cumin seeds (jeeera)
  • 4 tablespoons rai (black mustard seeds)
How to cook Cilantro Fish Curry:
  • Heat mustard oil to smoking point in a wok.
  • Add the bay leaves, hing, and 1 teaspoon of rai.
  • Grind the garlic, ginger, green chilies, cumin seeds, and 4 tablespoons of rai with a little water.
  • Add the ground garlic-ginger mixture and cook for about 5 minutes.
  • Add the ground cilantro leaves mixture and cook for 10 minutes.
  • Add the tilapia and cook until almost done.
  • Add the coconut milk and salt to taste; cook for 4 -5 minutes.
  • Remove from the fire and serve the Cilantro Fish Curry hot with steamed white rice.
  • Enjoy!
Cilantro Fish Curry recipe
Cilantro Fish Curry recipe
Cilantro Fish Curry recipe
Cilantro Fish Curry recipe
Cilantro Fish Curry recipe

Note(s):

The Cilantro Fish Curry is a great recipe for a mild fish curry dish that has a wonderful creamy texture. You can substitute the fish fillets for shrimp in this recipe.


This recipe for Cilantro Fish Curry serves/makes: 6 - 8 servings

The Cilantro Fish Curryy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Tilapia (more Tilapia recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Indian (more Indian recipes)

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