Prepare a delicious fish curry with firm white fish fillets and a blend of spices. Marinate the fish in turmeric, chili powder, and lemon juice. Cook the curry with onions, tomatoes, and coconut milk. Simmer the mixture to meld the flavors. Add the marinated fish and cook until tender. Serve hot with steamed rice or Indian bread.
Ingredients:
For the Fish Marinade:
- 500 grams firm white fish fillets (such as cod, tilapia, or halibut), cut into bite-sized pieces
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 1 tablespoon lemon juice
For the Curry:
- 2 tablespoons oil (vegetable or coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 200 ml coconut milk
- 1 cup water
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
Marinate the Fish:
- In a bowl, combine the fish pieces with turmeric powder, red chili powder, salt, and lemon juice. Ensure the fish is evenly coated. Cover and let it marinate for at least 15-20 minutes.
Prepare the Base:
- Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
- Add the chopped onions and saut until they turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma dissipates.
Cook the Tomatoes and Spices:
- Add the chopped tomatoes to the pan and cook until they soften and the oil begins to separate.
- Incorporate coriander powder, cumin powder, garam masala, turmeric powder, and red chili powder. Cook the spices for a couple of minutes to enhance their flavors.
Add Coconut Milk and Simmer:
- Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle boil.
- Reduce the heat and let the curry simmer for about 5-7 minutes, allowing the flavors to meld together.
Cook the Fish:
- Gently add the marinated fish pieces to the curry. Ensure they are submerged in the sauce.
- Cover and cook on low heat for 10-12 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.
Garnish and Serve:
- Once the fish is cooked, taste and adjust the salt if necessary.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, naan, or your choice of Indian bread.