Sri Lankan Coconut Fish Stew with Mustard Seeds and Fenugreek
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds white fish fillets, cut into 2-inch pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 10 curry leaves
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 2 medium tomatoes, chopped
- 1 teaspoon salt
- Cooked rice, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the mustard seeds and fenugreek seeds. Cook until the mustard seeds begin to pop, about 30 seconds.
- Stir in the onion, garlic, ginger, and curry leaves. Cook for 4 minutes until the onion softens.
- Add the turmeric, chili powder, tomatoes, and salt. Stir and cook for 3 minutes until the tomatoes break down.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the fish pieces. Simmer for 8 to 10 minutes until the fish is cooked through and flakes easily.
- Remove from heat and let the stew rest for 2 minutes before serving over cooked rice.
Notes
Temper the mustard and fenugreek seeds just until they pop to release their full aroma without burning them. The tomatoes help thicken the coconut milk into a light gravy, so avoid adding extra liquid. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Sri Lankan
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Sri Lankan
Equipment: Large pot, Wooden spoon, Knife, Cutting board