Description
A homemade spicy fish curry with a rich, velvety sauce and tender flaky fish, perfect for a comforting meal.
Ingredients
- Firm white fish fillets (500g)
- Onion (1 large, finely chopped)
- Garlic (4 cloves, minced)
- Ginger (1 tablespoon, minced)
- Green chilies (2, slit)
- Tomatoes (2 medium, chopped)
- Coconut milk (1 cup)
- Tamarind paste (1 tablespoon)
- Turmeric powder (1 teaspoon)
- Red chili powder (1½ teaspoons)
- Coriander powder (1 tablespoon)
- Mustard seeds (1 teaspoon)
- Curry leaves (8–10)
- Oil (2 tablespoons)
- Salt (to taste)
- Water (½ cup or as needed)
Instructions
- Prepare the fish: Rinse the fish fillets, cut into pieces, season with salt and turmeric, and set aside.
- Heat the oil and temper the spices: In a pan, heat oil, add mustard seeds, then curry leaves.
- Sauté the aromatics: Add onions and sauté until golden brown, then add garlic, ginger, and green chilies.
- Add spices and tomatoes: Mix in turmeric, chili powder, and coriander, followed by tomatoes.
- Pour in coconut milk and tamarind: Add coconut milk, tamarind paste, and water, bring to a boil, then simmer.
- Simmer and add the fish: Let sauce simmer, then gently add fish pieces.
- Taste and adjust: Check seasoning, adjust as needed, and let curry sit off heat before serving.
Notes
Use fresh fish for best results. Allow the curry to rest for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: South Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg