Fish Curry with Okra
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 38
- Sodium
- 683
- Total: 1 hr
- Active: 50 min
Ingredients
1/4 cup vegetable oil
1/2 teaspoon brown mustard seeds
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
1/4 cup shredded unsweetened coconut
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
2 pounds monkfish fillets, cut into 2-inch chunks
Freshly ground pepper
12 pieces okra, halved lengthwise
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping
Directions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
- Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.
Cook’s Note
The longer the onions cook and slowly caramelize, the richer the curry. Don’t rush this step!