Mangalore fish curry. Serves: 2-3. Ingredients: 500g stone bass fish. 200g onion, very finely chopped. 4 green chillies, slit. 70g coconut milk. Oil, as required. 2 tbsp coriander powder. 1 tbsp ...

Gently lay the fish pieces into the sauce, spooning some of the curry over each piece to coat them. Cover the pan and let the ...

Add 3 Tbsp. Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in two 13.5-oz. cans unsweetened coconut milk , 1 Tbsp. fish sauce , and ...

A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great. Each serving provides ...

Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring ...

Ingredients. 1½ tsp ground turmeric; 1kg (about 6 fillets) firm white fish (carp, barramundi, black cod) 4 tbsp vegetable oil; 400g white potatoes, cut into 5cm cubes (do not use floury potatoes ...