Omani Fish Curry

Dive into the rich and aromatic flavors of Omani Fish Curry, a tantalizing seafood dish that beautifully blends tradition and taste. Featuring tender white fish fillets like kingfish or cod, this curry is simmered to perfection in a velvety coconut milk base infused with a medley of warm spices—red chili, turmeric, cumin, and coriander. The addition of black lime and fragrant curry leaves provides an authentic Omani touch, enhancing the depth of flavor in every bite. With a tomato-onion base that melts into a luscious sauce, this dish comes together in under an hour, making it a perfect option for a flavorful weeknight dinner or a special meal. Serve it with steamed rice or soft flatbread to soak up every last drop of this delightful curry. Perfect for seafood lovers, Omani Fish Curry is a must-try fusion of bold spices and coastal elegance!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams white fish fillets (e.g., kingfish, snapper, or cod)
• 400 ml coconut milk
• 2 large tomatoes, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 whole black lime or dried lime (optional)
• 2 tablespoons vegetable oil
• 8 leaves curry leaves (optional)
• 200 ml water
• 2 tablespoons fresh coriander leaves, chopped (for garnish)

Directions

Step 1

Clean and pat dry the fish fillets. Cut them into medium-sized pieces and set aside.

Step 2

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 3

Add the minced garlic and ginger to the pan. Stir fry for another 2 minutes until fragrant.

Step 4

Stir in the red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.

Step 5

Add the chopped tomatoes to the pan. Cook until the tomatoes break down and form a thick mixture, about 6-8 minutes.

Step 6

Pour in the coconut milk and water, stirring to combine. If using black lime, pierce it with a knife and add it into the curry at this stage.

Step 7

Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld together.

Step 8

Carefully add the fish pieces to the curry, ensuring they are covered in the sauce. Simmer gently for 10 minutes or until the fish is cooked through and tender.

Step 9

If using curry leaves, add them to the curry during the last 2 minutes of cooking for additional aroma.

Step 10

Remove the black lime, if used. Taste the curry and adjust seasoning if necessary.

Step 11

Garnish with fresh coriander leaves and serve hot with steamed white rice or flatbread.

Nutrition Facts

Serving size	1590.1 grams (1590.1g)

Amount per serving	% Daily Value*
Calories	1000

Total Fat 36.90g	47%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 16.80g
Cholesterol 250mg	83%
Sodium 2763mg	120%
Total Carbohydrate 77.30g	28%
Dietary Fiber 11.60g	41%
Total Sugars 42.60g
Protein 106.50g	213%

Vitamin D 1000IU	5000%
Calcium 321mg	25%
Iron 8mg	43%
Potassium 3033mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 39.9%

Carbs: 29.0%