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Fish Curry with Coconut Milk

Fish Curry with Coconut Milk reads citrus 5.3, sourness 4.9 and allium 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Citrus 5.3 · Sourness 4.9 · Allium 4.7 · Richness 4.7 · Salinity 3.6 · Umami 3.6 · Sweetness 3.3 · Herbaceous 3.1 · Nutty 2.9 · Heat 2.8 · Warm Spice 2.6 · Marine & Briny 2.5 · Earthy 2.2 · Fruity 2.2 · Floral 1.9 · Bitterness 1.0

What's in it (16)

• cod fillets — 680 g
• salt — 5 g
• turmeric — 4 g
• vegetable oil — 41 g
• brown mustard seeds — 5 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• coriander — 4 g
• cumin — 5 g
• cayenne pepper — 3 g
• tomatoes — 411 g
• coconut milk — 383 g
• lime — 65 g
• cilantro — 15 g
• long grain basmati rice — 710 g

Time & effort: about 47 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 245.2 kcal, 20.3 g protein, 6.1 g fat, 26.1 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the fish dry and toss with 1/2 teaspoon of the salt and 1/4 teaspoon of the turmeric; set aside to marinate at room temperature while you start the curry, at least 15 minutes.
2. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the mustard seeds and cook until they begin to pop, about 1 minute.
3. Add the onion and cook, stirring often, until deeply golden and softened, 7-8 minutes.
4. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
5. Add the coriander, cumin, cayenne, and the remaining 1/2 teaspoon turmeric; toast, stirring constantly, until fragrant, about 1 minute.
6. Add the diced tomatoes with their juices and the remaining 1/2 teaspoon salt; simmer, mashing the tomatoes with a spoon, until the mixture thickens and the oil starts to separate at the edges, 8-10 minutes.
7. Pour in the coconut milk, bring to a gentle simmer, and cook uncovered until slightly thickened, about 5 minutes.
8. Reduce the heat to low, nestle the marinated fish into the curry in a single layer, cover, and poach gently until the fish is opaque and just flakes with a fork, 6-8 minutes (internal temperature 145 F). Avoid stirring hard so the pieces stay whole.
9. Off heat, stir in the lime juice and half the cilantro; taste and adjust salt.
10. Spoon the curry and fish over the rice and scatter with the remaining cilantro.

Dishes with a similar flavor shape

• Goan Fish Curry — Indian
• Mustard Seed Coconut Shrimp Curry — Indian
• Coconut Shrimp Curry — Indian
• Meen Moilee (Fish in Stage-Built Coconut Milk) — Indian · Kerala
• Coconut Lentil Dal with Rice — Indian

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.