Fish Curry
26 July, 2024
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Fish curry
Fish curry is a flavorful and aromatic dish popular in various regions of India and Southeast Asia. It typically features pieces of fish simmered in a rich, spiced sauce made with ingredients such as tomatoes, onions, garlic, ginger, and a blend of spices including turmeric, coriander, cumin, and chili. Coconut milk is often added for creaminess, especially in coastal regions like Kerala. Each region has its own variation; for instance, Goan fish curry is known for its tangy taste from tamarind and vinegar, while Bengali fish curry might incorporate mustard seeds and yogurt. Fish curry is usually served with rice or flatbreads, making it a hearty and comforting meal that showcases the diverse culinary traditions of its origins.
Ingredients
- Fish: 500 grams of firm white fish fillets such as cod, tilapia, or snapper, cut into pieces
- Oil: 2 tablespoons vegetable or coconut oil
- Onion: 1 large finely chopped
- Tomato: 2 medium finely chopped
- Garlic: 4 cloves minced
- Ginger: 1-inch piece minced
- Green Chilies: 2 slit lengthwise
- Turmeric Powder: 1/2 teaspoon
- Coriander Powder: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Red Chili Powder: 1/2 teaspoon adjust to taste
- Garam Masala: 1/2 teaspoon
- Coconut Milk: 1 cup
- Water: 1 cup
- Tamarind Pulp: 1 tablespoon or use 1 tablespoon of lemon juice
- Salt: To taste
- Fresh Coriander Leaves: For garnish chopped
Instructions
Marinate the Fish:
- In a bowl, marinate the fish pieces with a pinch of turmeric powder, salt, and a little red chili powder. Set aside for 15-20 minutes.
Prepare the Base:
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, ginger, and green chilies. Sauté for a couple of minutes until fragrant.
Add Tomatoes and Spices:
- Add the chopped tomatoes and cook until they become soft and oil starts to separate.
- Add the remaining turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for a few minutes.
Create the Curry Sauce:
- Pour in the coconut milk and water. Stir to combine and bring to a gentle simmer.
- Add the tamarind pulp (or lemon juice) and salt to taste.
Cook the Fish:
- Gently add the marinated fish pieces into the curry sauce. Make sure the fish is submerged in the sauce.
- Cover and cook on low heat for about 10-12 minutes or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.
Finish and Serve:
- Sprinkle garam masala over the curry and gently stir.
- Garnish with chopped fresh coriander leaves.
Serve:
- Serve the fish curry hot with steamed rice, naan, or any Indian bread of your choice.
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