Lunch: Indian Coconut Fish Curry

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Indian Coconut Fish Curry

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

1/3 cup unsweetened shredded coconut
1/4 cup minced onion
2 large garlic cloves, minced
2 medium serrano chiles, minced
1 1/2 tablespoons minced fresh ginger
1/3 cup plus 3/4 cup unsweetened coconut milk
3 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
8 curry leaves, preferably fresh (see Note)
2 teaspoons ground fennel
1 tablespoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek
1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water
2/3 cup water
1/2 cup chopped canned tomatoes, drained
Pinch of sugar
15 cherry tomatoes, halved
2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks
Salt
Cilantro leaves, for garnish

Instructions

In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste.
In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes. Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes. Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes.
Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute. Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes. Sprinkle the curry with the cilantro leaves and serve.

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