Traditional Indian Fish Curry Recipe
Nutritional Information
Prep Time: 15 minutes | Cook Time: 30 minutes
️ Servings: 4
Calories: Approx. 300 kcal per serving
Traditional Indian Fish Curry Recipe – Are you yearning a meal that will melt your soul with each mouthful and be bursting with taste? You need just this classic Indian fish curry! This dish delivers the taste of India to your kitchen with aromatic spices, soft fish, and a thick, tangy sauce. Perfect for a family supper or to wow visitors, this Curry is a great approach to enjoying seafood with a fiery twist!
Ingredients:
- 500 grams of firm white fish (like cod, tilapia, or catfish), cut into medium pieces
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup coconut milk
- 1/2 cup water
- 1 tablespoon tamarind paste (or 2 tablespoons lemon juice)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Directions
Step 1:
- Get ready the fish: Under cool water, rinse the fish pieces; then, use a paper towel to pat them dry. On the fish pieces, sprinkle red chili powder, turmeric, and salt; set aside for ten minutes.
Step 2:
- On a large pan set over medium heat, warm the vegetable oil. Chop the onions, then sauté till golden brown. Add the minced garlic, ginger, and green chilies; sauté until fragrant, another two to three minutes.
Step 3:
- Add the spices—turmeric, red chili powder, coriander powder, and cumin powder. To release the spices’ scents, cook them for roughly one minute, stirring constantly.
Step 4:
- Add the chopped tomatoes and cook, about five to seven minutes, until they turn soft and mushy. Add a dash of water should the mixture turn too dry.
Step 5:
- Once the tomatoes are well done, purée the curry base into a homogeneous paste using a mixer or immersion blender. Go back to the pan.
Step 6:
- Stirring thoroughly to produce a smooth curry sauce, add liquid ingredients—water and coconut milk. Turn the mixture gently simmering.
Step 7:
- Cook the Fish: Gently add the fish pieces to the curry sauce. Cover the pan and let the fish cook until it turns flaky and tender, ten to twelve minutes. The fish could break apart if you overstir, hence be cautious.
Step 8:
- Add the garam masala, lemon juice, or tamarind paste to the curry. To meld all the flavors, simmer for another two to three minutes. Taste-adjust the salt.
Step 9:
- Turn off the heat; then, sprinkle fresh coriander leaves on top. Present hot alongside Indian bread or steaming rice, like naan or roti.
