Teresa's Recipes
Maldivian Fish Curry
Experience the flavors of the Maldives with this exquisite fish curry. Fresh, tender fish fillets are simmered in a fragrant blend of spices, coconut milk, and a hint of lime. Each spoonful promises a burst of tropical flavors that will transport you to the sandy beaches of the Maldives. This curry is steeped in Maldivian culture, echoing the country's rich history of fishing and the influence of Indian and Sri Lankan cuisines. It's the perfect dish for those seeking an adventurous culinary journey.
Ingredients
- 2 tablespoons Vegetable oil
- 1, medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 teaspoons Curry powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Chili powder
- 1, large, chopped Tomato
- 1 can (400ml) Coconut milk
- 500 grams, cut into pieces Fish fillets
- 2 tablespoons Lime juice
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 25g
- Carbs: 10g
- Protein: 25g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion turns translucent, about 5 minutes.
- Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for an additional minute to release the flavors.
- Add the chopped tomato to the pan and cook until it softens, about 5 minutes.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the fish fillets to the pan, gently stirring to coat them with the curry sauce. Cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the lime juice and season the curry with salt to taste.
- Garnish the curry with fresh cilantro and serve hot. This dish pairs wonderfully with steamed basmati rice or warm roti.