indian

Mangalorean Fish Curry with Kokum and Steamed Rice

This simmered dish pairs white fish fillet, cut into large chunks with cooked basmati rice, kokum, dried and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

64 g Carbohydrates

30 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g white fish fillet (such as tilapia), cut into large chunks 116 kcal
178g cooked basmati rice 231 kcal
82g coconut milk 162 kcal
55g onion, thinly sliced 22 kcal
82g tomato, chopped 15 kcal
10g neutral oil 88 kcal
2g kokum, dried 5 kcal
4g curry powder 12 kcal
1g ground turmeric 2 kcal
2g salt 0 kcal
82g water 0 kcal

Cooking instructions

white fish fillet (such as tilapia)ground turmericsalt
Rinse the fish and pat dry. Toss with half the salt and the turmeric; set aside 10 minutes.
onionneutral oil
Heat the oil in a small pot over medium heat. Add the onion and cook until lightly golden, 5 to 7 minutes.
tomatocurry powder
Add the curry powder and cook 30 seconds, then add the tomato and cook until softened, 3 to 4 minutes.
kokumwater
Add water and kokum; bring to a gentle simmer. Simmer 5 minutes to meld flavors.
white fish fillet (such as tilapia)
Slide in the fish and simmer gently until just cooked through, 6 to 8 minutes (do not boil hard).
cooked basmati ricecoconut milksalt
Stir in coconut milk and remaining salt; warm 1 minute without boiling. Serve over the steamed rice.