Coconut Fish Curry

The team at Dosa makes dinner easy with this fragrant simmer sauce, simply slip in fresh fish and summer squash. Inspired by flavors from the coast of Southern India, the sauce is made with creamy coconut milk, tomatoes, and tinted with turmeric. 

What You Get

Kerala coconut simmer sauce

Mixed summer squash 

Onion 

Cilantro 

Rockfish 

Cooked white rice 

What You’ll Need

Salt

Makes 3 servings

15 minutes active time

15 minutes total time

Step 1

Pour the sauce into a pot. Bring to a simmer over medium heat, stirring occasionally. 

Step 2

Meanwhile, cut the squash into bite-size pieces. Chop ½ of the onion (you should have about 1 cup), reserving the rest for another use. Pick a handful of cilantro leaves and toss the stems. Cut the fish into bite-size pieces. 

Step 3

Add the squash and onion to the curry, and simmer until nearly tender, 2 to 3 minutes. Add the fish and simmer until firm, 3 minutes longer. Season with salt to taste.

Step 4

While curry is simmering, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. 

Step 5

Heap the rice in bowls and ladle the fish curry over. Sprinkle with a few cilantro leaves and serve warm. 

Contains: fish, tree nuts.