• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nora's Ingenious Cooking

Delicious whole foods, reinvented: creative sugar-, gluten-, dairy- and egg-free, mostly vegan recipes

  • Home
  • Recipes
  • Contact

Tomato-coconut fish curry

May 8, 2014 By Nora 2 Comments

The satisfactory omega-3 fatty acid intake is very important, so I try to make sure we eat sea fish at least 2-3 times a week. This is not easy and not common at all in a country without a seacoast (remember, I live in Budapest, Hungary), so we have canned mackerel and cod liver (also a rich source of vitamin D3), or smoked salmon most often, but once in every 1-2 weeks I prepare a fish main course.

If the sea fish is of good quality, there is not much fuss to do about: it tastes great prepared whatever simple way. Still, this time I wished to add a new twist to our fish dishes, so I thought: Indian spices!

The result turned out to be spicy, creamy, and definitely on my list for a second helping.

Tomato-coconut fish curry

Ingredients for 4 servings:
1 red onion
1-2 cloves of garlic
½ canned tomato puree
2-3 tablespoons of coconut oil
1 can of coconut milk
500g of (frozen) white sea fish
1 tablepsoon of whole caraway
1 teaspoon of chili powder
½ teaspoon of dried jalapeno flakes or ½ fresh jalapeno, sliced
½ teaspoon of garam masala spice blend
½ teaspoon of turmeric
salt and pepper to taste

for garnish:
200g or 1 cup of brown rice
30g or 1 tablespoon wild/black/red rice

The reason why I prefer to use different sorts of rice mixed is that the kinds with a stronger taste (wild-, black-, red rice) give a nutty, earthy flavor to the mild brown rice, without the result of a too powerful taste. I usually cook them together in one pot for economic reasons. This way, the dark colored rice grains give a dark tinge to the whole mixture. If you prefer your rice elegantly served, it is advisable to cook them separately. However, vegetal substances with dark coloring often turn out to be powerful antioxidants, so I’m sticking to my colorful rice dishes. 😉

Tomato-coconut fish curry

  1. Once the fish has been defrosted, cut to inch-thick slices. Rinse off the rice and start boiling it in slightly salty water. 
  2. Mince the onion and press the garlic cloves through a garlic presser. Measure the spices in a small glass, so that later you can pour them into the pot with one movement of your hand. 
  3. Heat the coconut oil over medium heat, add the onions and stir them until they begin to turn golden. Add the spices and keep on stirring until they turn fragrant. 
  4. Now pour in the tomato puree, boil once and add the coconut oil, as well. 
  5. Once the sauce is boiling, lay the fish slices in the pot, stir cautiously, cover the pot and let it simmer for 15-20 minutes, until the fish is ready. 

If you are working with parboiled brown rice, cooking this richly spices and creamy fish dish can take as little time as about 30 minutes. There are about 200 grams of carbohydrates in this dish, so about 50g CH/serving. Enjoy!

Tomato-coconut fish curry

Related posts:

Broccoli pakora with plum chutney – or how to make very simple gluten- and egg-free breaded bites Gluten-free noodles with sesame seeds, green beans and pork stripes Colorful lentils with caramelized onions and grilled aubergines (vegan) Green pea curry with masala paste

Filed Under: dairy-free, egg-free, gluten-free, sugar-free, yeast-free Tagged With: 30 min, dinner, fish, ginger, Indian, low glycemic, lunch, oriental, spicy

Previous Post: « Pistachos & apricot home-made energy bars (added sugar-, and gluten-free)
Next Post: Bean curry (vegan) »

Reader Interactions

Comments

  1. plasterer bristol says

    April 22, 2015 at 1:42 pm

    This sounds so delicious. Thanks for sharing this recipe.

    Simon

    Reply
  2. Nóri says

    April 22, 2015 at 1:43 pm

    I'm glad you like it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Primary Sidebar

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Hello!

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Looking for something?

  • Free from:

Most popular

The most hearty gluten-free bread you ever had! Cashew-mushroom paté - vegan Coconut yogurt - probiotic, vegan Tiramisu - without sugar, gluten, dairy or eggs

Footer

About the author

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Sign up via email

Healthy deliciousness delivered straight to your inbox:

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Copyright © 2023 · Nora's Ingenious Cooking Privacy Policy