Indian Fish Curry印度咖喱魚
A fragrant and flavorful Indian fish curry made with tender fish fillets simmered in a rich, spiced coconut milk gravy with onions, tomatoes, and aromatic curry leaves. This dish is a staple in many Indian households, offering a perfect balance of spice and creaminess.
01Ingredients
- Cod Fillets: 500g, cut into 2-inch pieces
- Vegetable Oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Tomatoes: 2 medium, pureed
- Green Chilies: 2, slit lengthwise
- Curry Leaves: 1 sprig
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 2 teaspoons
- Cumin Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Coconut Milk: 200ml (full-fat)
- Water: 240ml
- Salt: 1 teaspoon
- Fresh Coriander: 2 tablespoons, chopped (for garnish)
Nutrition (per serving)258kcal
- Protein32.5g
- Carbs8.2g
- Fat11.8g
Fiber 1.2 gSodium 612 mg
02Steps
- Prepare Fish: Season fish fillets with salt.
- Sauté Aromatics: Heat vegetable oil in a pan. Add onions and sauté until golden. Add ginger-garlic paste, green chilies, and curry leaves. Sauté for 1 minute.
- Cook Spices: Add pureed tomatoes. Cook until oil separates. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 2-3 minutes until fragrant.
- Simmer Curry Base: Pour in water and coconut milk. Bring to a simmer. Cook for 5 minutes.
- Add Fish: Gently add the seasoned fish pieces to the simmering curry.
- Cook Fish: Cover and cook for 5-7 minutes until fish is cooked through. Add garam masala.
- Garnish and Serve: Garnish with fresh coriander. Serve hot with rice.
03Related recipes
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