Lunch

Coconut Fish Curry with Mustard Oil & Charred Okra

Name: Coconut Fish Curry with Mustard Oil & Charred Okra
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 white fish fillets, 180g each, skin-on; 300g okra, whole; 1 tbsp mustard oil; 2 tbsp coconut oil; 1 onion, halved and thinly sliced; 4 cloves garlic, minced; 1 tbsp ginger, minced; 2 green chilies, slit lengthwise; ½ tsp fenugreek seeds; ½ tsp black mustard seeds; 1 tsp coriander seeds, toasted and ground; ½ tsp turmeric; 400ml coconut milk; 200g crushed tomatoes; 2 curry leaves sprigs; salt to taste; ½ cup basmati rice per person, cooked

Pan-seared white fish (barramundi or halibut) poached in a silky, aromatic coconut-tomato curry enriched with mustard oil and tempered spices, served over fluffy basmati with charred okra on the side. Restaurant-quality technique—a confident sear, a simple braise, a sauce you'll want to drink.

904calper serving 45gprotein 47gcarbs 65gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this