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Coconut Fish Curry with Cauliflower and Potatoes

Coconut Fish Curry with Cauliflower and Potatoes

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Coconut Fish Curry with Cauliflower and Potatoes

A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro. Enjoy.
By Rinku Bhattacharya

Coconut Fish Curry with Cauliflower and Potatoes

Sunday evening was a day I was tired beyond measure, so I turned to this fish curry that served as a one dish meal built in with vegetables and fish served with steaming hot white rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting.

4.0 from 1 reviews
Coconut Fish Curry with Cauliflower and Potatoes
 
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Cook Time
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A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro. Enjoy.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 11/2 pounds of tilapia fillet, cut into 2 inch sized pieces
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons oil (preferably mustard oil)
  • 1 teaspoon nigella seeds or panchphoron
  • 1 medium sized red onion, cut into a fine dice
  • 2 teaspoons fresh ginger paste
  • 1 medium head (about ¾ pound) of cauliflower
  • 1 medium sized potato, peeled,halved and thinly sliced
  • 1 to 2 medium sized tomatoes
  • 2 green chilies finely chopped
  • ½ cup coconut milk
  • ¾ cup of water
  • 2 tablespoons of finely chopped cilantro
Instructions
  1. Rub the tilapia with the turmeric and the salt and set aside.
  2. Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
  4. Add in the cauliflower and the potato and add in a little salt and mix well.
  5. Cover and steam cook the vegetables for 6 to 7 minutes.
  6. Remove the cover and add in the tomato and cook for about 3 minutes.
  7. Gently add in the fish and the green chilies.
  8. Add in the coconut milk and bring to a simmer and mix in the water.
  9. Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
  10. The sauce should also thicken at this time.
  11. Garnish with the cilantro and serve with steamed rice.
View Comments (4)
  • Just tried this. It’s grand, but not hot (piquant) enough for British palate. I added more chili, and quite a lot of garlic too. Will definitely cook it again. Thank you for the method.

  • This was a lifesaver tonight! I did add a can of diced tomatoes on top of the fresh ones (we love tomatoes here) as well as a few squeezes of fresh lime… but we loved it and have leftovers for lunches for the next few days. Great recipe!

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