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Indian Coconut Fish Curry

Food & Wine
  • 45 minutes
  • Serves 6

INGREDIENTS

2 1/4

lbs Salmon, skinless fillet

15

Cherry tomatoes

1

Cilantro, leaves

1 tbsp

Coriander, ground

2 tsp

Fennel, ground

2

Garlic cloves, large

1 1/2 tbsp

Ginger, fresh

1/4 cup

Onion

2

Serrano chiles, medium

1/2 cup

Tomatoes, canned

1 1/8 cups

Coconut milk, unsweetened

1 tbsp

Tamarind concentrate

1/4 tsp

Cardamom, ground

1/4 tsp

Cayenne pepper

1/4 tsp

Fenugreek, ground

1/2 tsp

Mustard seeds, yellow

1

Salt

1 pinch

Sugar

1/4 tsp

Turmeric

3 tbsp

Vegetable oil

1/3 cup

Coconut, unsweetened

8

Curry, leaves

2/3 cup

Water