Fish Curry
Fish curry is a flavorful and aromatic dish enjoyed in various cuisines around the world, each with its own unique blend of spices and ingredients.
This recipe explores a versatile and delicious approach to preparing fish curry, combining tender fish fillets with a rich and creamy curry sauce infused with spices and coconut milk.
Whether served with steamed rice or crusty bread, fish curry offers a comforting and satisfying meal that delights the senses with its vibrant flavors.
Follow this recipe to learn how to make a homemade fish curry that is sure to impress your family and friends.
Ingredients
- 1 lb firm white fish fillets (such as cod, haddock, or tilapia), cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and minced
- 1-2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika (optional, for color)
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) coconut milk
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- Fresh cilantro leaves, chopped, for garnish
- Cooked rice or crusty bread, for serving
How to Make Fish Curry
Prepare the Fish:
Pat dry the fish fillets with paper towels. Season lightly with salt and pepper. Set aside.
Sauté Aromatics:
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, minced ginger, and slit green chilies. Sauté for another 1-2 minutes until fragrant.
Add Spices:
Stir in ground turmeric, ground cumin, ground coriander, chili powder, and paprika (if using). Cook the spices with the onion mixture for 1 minute, stirring constantly to toast the spices and release their flavors.
Simmer with Tomatoes and Coconut Milk:
Add diced tomatoes (with juices) to the skillet. Stir well to combine with the spice mixture.
Pour in coconut milk and stir to incorporate. Bring the mixture to a gentle simmer over medium-low heat.
Cook the Fish:
Carefully add the seasoned fish fillets to the simmering curry sauce, ensuring they are submerged in the liquid. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the curry and adjust seasoning as needed. Add sugar to balance the acidity if desired. Simmer uncovered for an additional 2-3 minutes to allow flavors to meld.
Serve Fish Curry:
Remove the skillet from heat. Garnish the fish curry with chopped fresh cilantro leaves.
Serve hot fish curry over cooked rice or with crusty bread for dipping, allowing guests to enjoy the flavorful sauce.
Chef’s Note
Fish Selection: Use firm white fish fillets that hold their shape well during cooking. Adjust cooking time based on the thickness of the fish fillets.
Spice Level: Control the heat of the curry by adjusting the amount of green chilies and chili powder used.
Vegetable Variation: Add diced bell peppers, spinach, or peas to the curry for added texture and flavor.
Storage: Fish curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutritional Information (per serving, based on 4 servings)
- Calories: 350 kcal
- Protein: 25g
- Fat: 25g
- Saturated Fat: 18g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
Enjoy the aromatic and comforting flavors of homemade fish curry, a versatile dish that can be adapted to suit various tastes and preferences. Whether served as a weeknight dinner or at a special gathering, fish curry promises to be a satisfying and delicious addition to your culinary repertoire.
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