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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.
Contains: fish, tree nuts.
What You Get
Kerala coconut simmer sauce
Mixed summer squash
Cooked white rice
What You'll Need
Pour the sauce into a pot. Bring to a simmer over medium heat, stirring occasionally.
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.
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.
While curry is simmering, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and ladle the fish curry over. Sprinkle with a few cilantro leaves and serve warm.