Bengali Fish in Mustard and Coconut Sauce
White fish fillets are gently simmered in a spiced sauce of unsweetened coconut milk, mustard, onion, and garlic. The fish provides complete protein, while the short cooking time keeps it moist for a light keto dinner.
Cut the white fish into large pieces, season with salt, and dust lightly with turmeric. Heat half of the olive oil and quickly brown the fish on both sides. Transfer it to a plate. For the dish, use 500 g white fish fillet, 200 g coconut milk, 10 g mustard, and 30 g olive oil.
Add the remaining oil, followed by finely chopped onion and garlic. Once softened, add the mustard, chili, remaining turmeric, and coriander. Stir in the coconut milk and warm the sauce for about 5 minutes.
Return the fish to the skillet, cover, and simmer gently for about 10 minutes, until the fillets are opaque and separate easily with a fork.
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