Description
A flavorful and spicy fish curry made with a variety of spices and coconut milk.
Ingredients
Scale
- 1 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 lbs firm-fleshed white fish
- 2 long green chillies
- ¼ tsp chilli powder
- 2 long green chillies (cut into half lengthwise and deseeded)
- 1½ tsp sugar
- 1 tomato
- ½ tsp black mustard seeds
- ⅔ cup canned tomato pulp/polp
- ⅔ cup water
- ½ red onion
- 1 tsp turmeric
- 2½ tbsp Kashmiri chilli powder
- 2 tsp cumin
- 1 tbsp coriander
- ½ red onion (chopped)
- Coconut Milk
- 2 tbsp tamarind puree
- 6 tbsp water
- 6 garlic cloves
- ⅜ tsp ground cloves
- 1 tbsp fresh ginger
- ½ tsp fenugreek powder
- ¼ cup fresh coriander/cilantro leaves
- Basmati rice
- Finely sliced green chillies (optional)
Instructions
- To prepare the curry paste, combine all paste ingredients in a tall jug or milkshake container, then blend until smooth, adding water as needed.
- In a large pot, heat oil over medium heat and add black mustard seeds, letting them sizzle for 30 seconds.
- Stir in red onion and cook for 3 minutes until slightly golden.
- Add the curry paste, cooking for another 3 minutes to enhance the spices and remove excess water.
- Turn the heat up to medium-high, mix in tomato paste and tomato pulp, and cook for 2 minutes.
- Pour in water, coconut milk, sugar, salt, and chili powder if using, then bring to a gentle simmer.
- Stir in the fish and let it cook for 5–6 minutes depending on thickness.
- Remove from heat, garnish with fresh coriander and green chilies, and serve.
Notes
- This dish pairs well with basmati rice.
- Adjust the level of chili according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg