| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 16g | 6g | 30g |
| sugars | fibre | protein | salt |
| 10g | 4g | 25g | 1.2g |
Why I Love Indian Pomegranate Fish Curry
The very first time I tasted Pomegranate Fish Curry, my taste buds were inundated with an explosion of flavors, reminiscent of the enchanting aromas wafting from vibrant Indian street markets. Scanning the horizon from the 15th floor of my NYC apartment, I found this same lively essence embodied within the heart of the city I hold dear.
Forging Connections Through Food
As I immerse myself in the role of a food writer, recipes aren’t just a list of ingredients and instructions for me. They are the stories of cultures, ingredients, and techniques that intertwine to recreate sensationally divine experiences. Pomegranate Fish Curry, with its amalgamation of spices and textures, brings not just India, but the world onto your plate. Stirring a batch of it on the stovetop is akin to performing on stage – pouring emotion, energy, and excitement into each simmer and sizzle.
Sharing this dish with my wife is one of my treasured memories. Every spoonful carries an echo of laughter, creating an ambience that’s much like New York – alive, exciting, and ever-changing.
The Art of Balance
Bringing together sweet tanginess of pomegranate with the succulence of the white fish, this Indian recipe represents balance – something I find echoed in my beloved city. The blend of spices from turmeric to cayenne pepper is reminiscent of traditional Indian fish curries. But like the fusion food trends in New York, the addition of pomegranate provides a tantalizing twist, much like the legendary creations of Chef Vikram Vij.
This dish pairs beautifully with a side of fluffy basmati rice or a warm naan bread, taking you further into the heart of Indian cuisine. Whether you’re eager to explore new culinary adventures or looking for a hearty, comforting dish, Pomegranate Fish Curry is a meal that will leave you satiated, both in body and in spirit.
What You’ll Need
- 2 lbs of white fish fillets
- 1 cup pomegranate juice
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons ginger, grated
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 2 cinnamon sticks
- 1 cup tomato puree
- 1.5 cups coconut milk
- 2 tablespoons pomegranate molasses
- Salt to taste
- Fresh cilantro leaves for garnish
Method
Step One
Start by heating the vegetable oil in a large pan over a medium heat. Once hot, add the finely chopped onions and cook until they turn golden brown. This should take about 8-10 minutes.
Step Two
Add in the minced garlic and grated ginger to the pan with onions. Stir well and let it cook for a couple of minutes until the raw smell of the garlic disappears.
Step Three
Next, add your spices: turmeric, ground coriander, cayenne pepper, and cinnamon sticks. Stir well and cook for a minute so that the spices get well mixed with the onion, ginger, and garlic mixture.
Step Four
Add the tomato puree to the pan, stir well, and let it cook for another 5 minutes. This will allow the flavors to meld together.
Step Five
Now, pour in the pomegranate juice, coconut milk, and pomegranate molasses to the pan. Let the mixture come to a gentle boil. Add salt to taste.
Step Six
Add the fish fillets to the curry sauce. Cover the pan with a lid and let it simmer for about 15-20 minutes, or until the fish is cooked through.
Step Seven
Once the fish is cooked, turn off the heat. Your Pomegranate Fish Curry is now ready. Garnish with fresh cilantro leaves before serving.
