This coconut fish curry is a light and flavorful meal that is sure to be a hit. Shallot, garlic and mustard seeds are fried in oil until their aroma fills the room. The fish is added along with the tangy tamarind, fenugreek, and cinnamon. Coconut milk is added at the end to finish the dish. Let the curry simmer for 20 minutes so the different flavors can get to know each other and meld. Serve this delicious coconut fish curry over a bed of fluffy Jasmine rice.
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