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Fish curry with parsley and coconut milk

I made this recipe experimentally because I didn't know what to do with a great big bunch of parsley that I'd got from the market, mistakenly thinking it to be coriander! The resulting Fish curry with parsley and coconut milk dish turned out to be very tasty.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 8 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Kg Salmon cut into medium sized pieces
  • 2 Onions chopped
  • 1 Bunch parsley finely chopped
  • 1 Tbsp Ginger grated
  • 1 Tbsp Garlic grated
  • 1 Tomato chopped
  • 1 Green chilli
  • 1 tsp Chilli powder
  • ½ tsp Turmeric
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • Tamarind lime sized soaked in ½ cup warm water
  • 1 tsp Mustard seeds
  • 2 Tbsp Oil
  • 1 Cup Coconut milk
  • A sprig of curry leaves
  • Salt as required

Method
 

  1. In a deep bottomed vessel, heat oil and add mustard seeds and let them splutter.
  2. Add onions and fry until they are brown.
  3. Add ginger, garlic, green chilli, tomato and curry leaves and mix.
  4. Add the parsley and fry for 2-3 minutes.
  5. Add turmeric, chilli powder, coriander powder, cumin powder and salt and mix taking care not to burn.
  6. Add the fish and tamarind water and cook until the fish is fully cooked.
  7. Add the coconut milk and mix.