By Royal Proclamation: The Yoghurt‑Infused Fish Curry Must Be Served

Name: Coconut‑Yoghurt Fish Curry with Rice
Total time: 45 min
Yield: 1 servings
Ingredients: 150 g fish fillet, cubed; ½ onion, chopped; 1 tbsp coconut oil; 150 g plain yoghurt; 1 tsp curry powder; 1 cup cooked long grain rice; to taste salt and black pepper

aka Coconut‑Yoghurt Fish Curry with Rice

Hear ye, hear ye! A mild heat, creamy swirl, and royal rice await your palate.

45minutes

625kcal / serving

1serves

Mediumdifficulty

curry powderlong grain rice

Ingredients

150 gfish fillet, cubed
½onion, chopped
1 tbspcoconut oil
150 gplain yoghurt
1 tspcurry powder
1 cupcooked long grain rice
to tastesalt and black pepper

39gprotein

48gcarbs

22gfat

≈ 625 kcal each, give or take a vibe

Method

Heat coconut oil in a saucepan over medium heat; add the onion and sauté until soft, about 5 min.
Stir in curry powder and cook 1 min to release aromatics.
Add the fish cubes, season with salt and pepper, and cook 3‑4 min until they start to turn opaque.
Lower the heat and fold in the yoghurt, stirring gently to avoid curdling; simmer 5 min until the sauce thickens.
Taste and adjust seasoning; if you like more warmth, add a pinch more curry powder.
Serve the curry over the cooked rice, garnished with a swirl of yoghurt if desired.

Keep the heat low when adding yoghurt – a gentle simmer prevents the yoghurt from splitting.

Pairs beautifully with Enjoy while practicing a regal wave and humming a classical overture.

How did we do?

got different stuff in your fridge?Make me dinner →