| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 18g | 8g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 62g | 0.48g |
Why I Love Indian Fish Curry
Even being raised in a household brimming with Italian amicacy, the moment I tasted my first Indian dish, my taste buds were instantly awakened to a whole new world of ingredients and flavours. But it’s this Indian fish curry recipe that remains close to my heart, with its unique blend of spices and the tender taste of fish creating a comforting symphony that needs to be shared.
A Bridge Between Cultures
While being oceans apart, there’s an unspoken connection between Italian and Indian cuisine – the comfort each dish brings and the memories it stirs. This fish curry recipe has ingrained itself in our family’s culinary repertoire much like our favourite meatballs or spaghetti passata. The process of making it, from fragrantly sautéing the onions and spices to gently simmering the fish fillets in a creamy coconut broth, mirrors those Sunday afternoons, with Nonna at the helm of the stove.
The Warmth of India in Every Bite
Don’t be fooled by the seeming simplicity of the ingredients. The real secret of the dish lies in the mastery of its flavours, seamlessly blending the heat of chilies, the tangy zest of lime and the smoothness of coconut milk. It’s a magic I’ve seen Madhur Jaffrey, the Julia Child of Indian Cooking, perform flawlessly in her dishes.
There are many other fish curries out there, each boasting their unique touch. However, this recipe distinguishes itself with its simple and accessible ingredients yet delivers a stunning depth of taste. Pair it with a side of fluffy basmati rice or warm naan for a hearty Indian-inspired dinner – it’s a match made in culinary heaven.
As a grandfather, this hearty Indian fish curry has now become a favoured dish among our grandchildren. Seeing their wide-eyed surprise and budding appreciation for this new flavour, it feels as though the family’s culinary world has expanded a little bit further. And on those rare quiet evenings, I savor a plate of this fragrant dish after a long hike, and believe me, it feels like coming home.
What You’ll Need
- 2 pounds fish fillets
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons mustard oil
- 1 large onion, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, finely chopped
- 1 cup tomato puree
- 2 tablespoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon mustard seeds
- 1 can of coconut milk (13.5 ounces)
- 2 cups water
- 3 tablespoons fresh coriander leaves, finely chopped
- 2 tablespoons lime juice
Method
Step One
Take the 2 pounds of fish fillets and marinate them with 1 teaspoon each of turmeric powder, chili powder, and salt. Allow the fish to marinate for around 10 to 15 minutes.
Step Two
While the fish is marinating, heat 2 tablespoons of mustard oil in a pan. Once the oil is hot, add 1 large finely chopped onion to it. Sauté it until it turns golden brown.
Step Three
Add 1 tablespoon each of garlic paste and ginger paste to the pan and sauté again until the raw smell of the pastes vanishes. Add the 2 finely chopped green chilies and sauté for another minute.
Step Four
Put in the 1 cup tomato puree and stir well. Add 2 tablespoons of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon mustard seeds. Mix well until all ingredients are well combined.
Step Five
Add the marinated fish fillets to the pan and coat them well with the prepared masala. Cook on a low flame until the fish is partially cooked.
Step Six
Add the can of coconut milk (13.5 ounces) to the pan along with 2 cups of water. Let the curry simmer until the fish is completely cooked.
Step Seven
Once the fish is cooked, add 3 tablespoons of finely chopped fresh coriander leaves and 2 tablespoons of lime juice. Stir well and remove the pan from heat.
Step Eight
Your Fish Curry is ready to serve. Enjoy it with rice or bread of your choice.
