Easy Fish Curry

Name: Easy Fish Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 dry red chiles; 2 tablespoons cumin seeds; 1 tablespoon mustard seeds; 2 large tomatoes, cut into chunks; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 3 to 4 tablespoons coconut powder; 1/4 cup vegetable oil; 1 teaspoon paanch phoran seeds; 10 to 12 curry leaves; 1 large onion, ground to a paste; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 2 cups hot water; 1 walnut-sized ball of tamarind paste; 2 pounds (1 kilogram) fish, cut into 1-inch-thick slices; Salt, to taste; Chopped coriander, to taste

A fragrant and flavor-packed fish curry features a blend of eastern and northern Indian culinary influences.

⭐ 3.4 (125 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Indian

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Instructions

Roast dry red chiles, mustard, and cumin seeds in a pan over medium heat until aromatic, then cool and grind to a fine powder.
Grind the toasted spice powder, tomatoes, turmeric, garam masala, and coconut into a smooth paste.
Heat oil in a wide pan; add paanch phoran and curry leaves until they stop spluttering.
Add onion paste and fry until light brown. Incorporate ginger and garlic pastes, frying for 3-4 minutes.
Stir in the tomato and spice paste, frying until oil separates from the masala.
Add 2 cups hot water and tamarind paste; mix well. Bring to a boil, then simmer.
Add fish to the gravy and cook until done.
Garnish with chopped coriander and serve hot with plain boiled rice.

Nutritional Info (per serving)

Calories: 270 kcal

Carbohydrate: 17 g

Cholesterol: 24 mg

Fiber: 5 g

Protein: 15 g

Saturated Fat: 2 g

Sodium: 231 mg

Sugar: 7 g

Fat: 18 g

Unsaturated Fat: 0 g