Curry Leaf Tadka Coconut Ceviche
by
Maneet Chauhan
A vibrant, flavor-packed ceviche that blends coastal freshness with bold Indian spices, finished with a sizzling tadka that transforms the entire dish.
Prep Time:
20 minutes (+1
hour chill)
Cook Time
5 Minutes
Serves:
4 Servings
Level:
Intermediate
1 lb yellowtail (diced)
2 cloves garlic (minced)
½ cup red onion (chopped)
1 Thai red chili (finely chopped)
1 tsp salt
1 cup coconut milk
¾ cup fresh lime juice
For Tadka:
2 tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
10–15 curry leaves
Pinch of asafoetida (or garlic/onion powder substitute)
¼ tsp Kashmiri chili powder
Ingredients
Step 1:
Combine fish, garlic, onion, chili, and salt
Step 2:
Add coconut milk and lime juice; mix and refrigerate 1 hour
Step 3:
Heat the coconut oil in a pan
Step 4:
Add mustard seeds until they pop
Step 5:
Add cumin seeds and sauté briefly
Step 6:
Lower the heat; add curry leaves and asafoetida
Step 7:
Stir in chili powder quickly
Instructions
Pour hot tadka over ceviche and garnish