How to Make Fish Curry with Turmeric

 Turmeric and Coconut Fish Curry

Curry sweethearts, we have another scrumptios recipe for you to add to the recipe book! This new Turmeric and Coconut Fish Curry is loaded with striking curry seasons and is a simple supper to assemble.

Ingredients:

• Two tablespoons of coconut oil
• one finely chopped onion
•  three minced garlic cloves
• two tablespoons ground new ginger
•  two teaspoons curry powder
•  one teaspoon ground turmeric
•  twelve fresh curry leaves
•  400 milliliters of coconut milk
•  two medium tomatoes cut into pieces
•  600 grams firm white fish cut into chunks of three centimeters
•  salt and pepper to taste
•  one cup sliced coriander
• twelve pressed limes are the the ingredients.

Method: 

In a medium pot, soften the coconut oil over medium intensity. Sauté the onion for approx. 5 minutes, or until it's translucent and starting to turn a light brown.

 Stirring gently, cook the garlic and ginger for one minute.

 Before adding the curry leaves, turmeric, and curry powder, cook for an additional minute.

 Scrape up the onion and flavors from the bottom of the pot while slowly adding the coconut milk. Bring to a fragile stew.

 Keep stewing for around 5 minutes in the wake of adding the slashed tomatoes, or until the tomatoes start to mellow.

Add the fish, and gently poach it for 6 to 8 minutes, or until it is fully cooked. Sprinkle with salt and pepper to taste.

 Mix the lime juice and coriander gently together. Serve it up with cooked rice!

Serving Ideas

Try to involve hand crafted stock for this recipe since it mends your stomach and diminish irritation! If you do not have any, purchase high-quality stock from the store.

If you prefer it hot, simply add the stew in its entirety to the glue rather than removing the stew's seeds.

Serve it with cauliflower rice rather than basmati to make it paleo!