Indian · lunch

Fish Fillet In Creamy Coconut Curry

Name: Fish Fillet In Creamy Coconut Curry
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 14.5 oz can diced tomatoes; 1 cup coconut milk; 1/2 teaspoon coriander powder; 2 teaspoons cumin; 2 sprigs of Indian curry leaves; 5 dried chillies, soaked and deseed; 1 pound lingcod fillet, cut into bite-size (you can use shrimp too); 2 cloves garlic, chopped; 2 of ginger; 5 green chilies; 3/4 cup cooked kabocha squash, cut in chunks; 2 tablespoons oil; 1/2 onion; 1 tablespoon parsley or cilantro, chopped; 1 tablespoon tamarind paste (or 1 Tbsp. lemon juice); 1/2 teaspoon tumeric powder

“Fish Fillet In Creamy Coconut Curry is a main course that serves 4. For $2.93 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 24g of protein, and 21g of fat. 1 person were glad they tried this recipe. This recipe is typical of Indian cuisine. It is brought to you by Foodista. Head to the store and pick up canned tomatoes, coconut milk, chillies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good. Try Coconut Curry Fish, Coconut fish curry, and Coconut Fish Curry for a for similar recipes.”

total: 30 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Canned tomatoes14.5 oz
Coconut milk1 cup
Coriander powder½ tsp
Cumin2 tsp
Indian curry leaves2 sprig
Chilliessoaked and deseed5
Lingcod filletyou can use shrimp too, cut into bite-size1 lb
Garlicchopped2 cloves
Ginger2
Chilies5
Kabocha squashcut in chunks¾ cup
Oil2 tbsp
Onion½
Parsleychopped1 tbsp
Tamarind pasteor 1 Tbsp. lemon juice1 tbsp
Tumeric powder½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 30 min

1
Heat oven and bake squash at 400 degees F.
2
Remove when it is slightly golden brown, or test with skewer for doneness.
3
Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

Steps 4 to 10 are in cook-along

Free with a PikaBox account, on the web or in the app.