Description
A comforting and flavorful fish curry made with flaky fish, warm spices, and a silky gravy, perfect for cozy evenings.
Ingredients
- 1.5 lb firm white fish fillets (cod, tilapia, or haddock), cut into 2–3 inch pieces
- 2 tbsp vegetable oil or mustard oil
- 1 tsp cumin seeds
- 1 large onion, finely sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1/2 cup coconut milk or plain yogurt
- 1 tbsp tamarind paste or lemon juice
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Pat the fish dry and lightly season with salt and a pinch of turmeric. Set aside.
- Heat oil in a wide skillet over medium heat. Add cumin seeds and let them sizzle for 20 seconds. Add onions and sauté until golden brown, about 8–10 minutes.
- Stir in garlic and ginger; cook 1 minute until fragrant. Add chopped tomatoes, turmeric, chili powder, and coriander powder. Cook until tomatoes break down and oil starts separating from the masala, about 8 minutes.
- Reduce heat to low and stir in coconut milk (or yogurt) and tamarind paste. Gently simmer for 3–4 minutes to meld flavors.
- Gently nestle fish pieces into the simmering curry. Cover and cook on low for 6–8 minutes, depending on thickness, until fish is opaque and flakes easily.
- Sprinkle garam masala and adjust salt. Turn off heat and let curry rest for 2 minutes. Garnish with chopped cilantro and serve.
Notes
Use firm white fish for best results. This recipe is naturally gluten-free. Adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian