South Indian-Style Coconut Rockfish Curry (Meen Curry-Inspired)
A South Indian-inspired coconut fish curry using sale rockfish. Bright, tangy, and quick on the stove; great with simple steamed rice (not listed).
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, cut into 2-inch pieces $6.99 (sale, 1 lb)
- Organic Jumbo Yellow Onion 1 small, thinly sliced $2.19/lb
- Organic Garlic 2 cloves, minced $6.99/lb
- Organic Ginger Root 2 tsp grated $5.99/lb
- Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, chopped (about 1 cup) $3.99
- Organic Spinach (optional) 2 packed cups (optional) $3.49
Instructions
- Stove: Pat fish dry and lightly salt it. Set aside.
- Stove: In a saucepan, heat 1 tbsp oil. Add sliced onion and cook until soft, 5–7 minutes.
- Stove: Add ginger and garlic; cook 1 minute. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp chili powder (or cayenne to taste).
- Stove: Add chopped tomatoes and cook until they break down, 4–6 minutes.
- Stove: Add 1 cup water plus 1 cup coconut milk (pantry) and 1–2 tbsp lemon juice (or tamarind if you have). Simmer 5 minutes; taste for salt.
- Stove: Gently slide in fish pieces. Simmer (don’t boil hard) until just cooked through, 6–8 minutes.
- Stove: Stir in spinach (if using) to wilt, 1 minute. Finish with a pinch of garam masala (optional).
- Serve: Spoon curry over rice or with toasted bread if that’s what you have.
Health notes: High-protein, relatively light; choose light coconut milk if you prefer lower calories.
Drink pairing: Dry Riesling or Sauvignon Blanc (WA).