Mary berry fish curry with coconut milk

Mary berry fish curry with coconut milk is a flavorful and aromatic dish that combines tender white fish, creamy coconut milk, and fragrant spices. This recipe features ingredients such as ginger, garlic, cumin seeds, coriander leaves, green chilies along with fresh tomatoes to create a deliciously rich and tangy flavor profile. The use of coconut milk in this curry adds an element of creaminess while also balancing out the spiciness from the chili peppers. Overall it’s a simple yet satisfying meal that can be served over rice or with some naan bread on the side!

why people also love Mary berry fish curry with coconut milk

People also love Mary Berry’s fish curry with coconut milk because it is a comforting and satisfying dish that can be easily customized to suit individual tastes. The creamy coconut milk adds depth of flavor while the combination of spices creates a unique and delicious taste experience. Additionally, this recipe uses white fish which is a lean source of protein making it both healthy and flavorful. It’s perfect for those who are looking for something easy to make yet packed with flavors that will leave their taste buds satisfied!

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5cm piece of ginger, peeled and grated
• 1 tsp cumin seeds
• 1 tsp ground coriander
• A pinch of salt
• A pinch of black pepper
• Green chillies (to taste)
• 400g tin chopped tomatoes or fresh tomatoes diced
• 200ml chicken stock (made from a cube)
• 300ml coconut milk
• 600g white fish fillets

Instructions:

1. First of all,Heat the oil in a large pan over medium heat.
2. After this,Add the onions and cook until softened but not browned.
3. Add garlic and ginger to the pan and cook for another minute or two.
4. Add the cumin seeds, ground coriander, salt and black pepper to the pan and cook for another minute or two until fragrant.
5. Add green chillies (to taste) and tomatoes to the pan along with chicken stock. Bring everything to a boil then reduce heat and simmer for 10-15 minutes until sauce has thickened slightly.
6. Stir in coconut milk and bring back up to a simmer.
7. Cut fish fillets into large chunks then add them gently into the curry mixture, making sure they are fully submerged in the liquid.
8. Cover with lid and allow it to cook for about 10-12 minutes over low heat until fish is cooked through but still tender.

Quick Facts

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Difficulty: Easy
• Yield: Serves 4

Servings Suggestions:
This dish can be served over rice or with some naan bread on the side for a complete meal. It also pairs well with a fresh salad.

Expert Tips & Tricks:

• Use any white fish fillets that you prefer, such as cod, haddock, or tilapia.
• Adjust the amount of green chillies to your preferred level of spiciness.
• For a creamier sauce, use full-fat coconut milk instead of light coconut milk.

Nutrition Information (per serving):

• Calories – 320 kcal
• Protein – 31g
• Fat -19g
• Saturated Fat -12g
• Carbohydrates – 7g
• Sugar – 4g
• Fiber – 2g
• Sodium – 500mg

Presentation:
Serve the fish curry in a large bowl or on individual plates, garnished with fresh cilantro leaves and sliced green chillies. The vibrant colors of the dish will make it visually appealing and appetizing.

Variations and substitutions you can try for Mary berry fish curry with coconut milk:

1. Vegetarian version: Substitute the fish with your favorite vegetables such as cauliflower, potatoes, carrots, bell peppers or eggplant.
2. Meaty twist: Use chicken instead of fish in this recipe to make a delicious chicken curry with coconut milk.
3. Spicier option: If you like it hot, add more green chillies or substitute them with red chilli powder or fresh jalapenos.
4. Creamier sauce: For an even creamier sauce, use full-fat coconut milk instead of light coconut milk.
5. Gluten-free option: Serve the curry over rice noodles or gluten-free rice instead of regular white rice.
6. Thai-style flavoring: Add lemongrass stalks and kaffir lime leaves to give the dish a more authentic Thai flavor.
7. Seafood combo: Use a mix of seafood such as shrimp, scallops, and mussels along with the fish to create a seafood medley curry.
8. Vegan option: Substitute the fish with tofu or tempeh for a vegan version of this dish.
9. Indian-style spices: Add some garam masala or curry powder to give the dish an Indian twist.
10. Low-carb option: Serve the curry over cauliflower rice instead of regular white rice to make it low-carb friendly.

Recommendations and notices:

1. Choose fresh fish: Use fresh white fish fillets for the best flavor and texture.
2. Adjust spiciness level: Adjust the amount of green chillies according to your preferred level of spiciness.
3. Be careful not to overcook the fish: Overcooking can make the fish dry and tough, so be sure to cook it just until it flakes easily with a fork.
4. Don’t boil the coconut milk: Boiling coconut milk can cause it to curdle or separate, so be sure to simmer it gently instead.
5. Add vegetables if desired: You can add vegetables such as bell peppers, carrots, or potatoes for more nutrition and flavor.
6. Serve hot: This dish is best served hot right after cooking for maximum flavor and freshness.
7. Use a non-stick pan: A non-stick pan will prevent the fish from sticking to the bottom of the pan and breaking apart.
8. Garnish with fresh cilantro leaves: Fresh cilantro adds a bright, herbaceous flavor that complements the curry well.
9. Taste for seasoning: Adjust salt and other seasonings according to your taste preferences before serving.
10. Store leftovers properly: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Conclusion

Mary Berry’s fish curry with coconut milk is an easy-to-follow recipe that yields delicious results every time! The combination of spices creates a rich and fragrant flavor profile that is perfectly balanced by the creamy coconut milk. The tender white fish adds a delicate texture to the dish, making it both satisfying and healthy. This curry can be served over rice or with some naan bread on the side for a complete meal. It’s perfect for those who are looking for something quick and easy to make yet packed with flavors that will leave their taste buds satisfied!

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