Fish Curry
Fish curry is a delightful dish that brings the vibrant flavors of the sea together with aromatic spices. Perfect for a cozy dinner, this recipe features tender fish simmered in a rich, creamy sauce that’s both comforting and satisfying. Serve it with rice or naan for a complete meal that will impress your family and friends. Let’s dive into the ingredients and steps needed to create this culinary masterpiece!
Ingredients
– 500g fish fillets (cod, tilapia, or salmon)
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon turmeric
– 400ml coconut milk
– 2 tablespoons tomato paste
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
For one serving (1/4 of the recipe):
– Calories: 350
– Protein: 25g
– Carbohydrates: 12g
– Fat: 20g
– Fiber: 3g
Step-by-Step Cooking Process
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger; cook for 1 minute.
4. Add the curry powder and turmeric; stir for 30 seconds.
5. Pour in the tomato paste and mix well with the spices.
6. Add the coconut milk; bring to a simmer.
7. Season the sauce with salt to taste.
8. Gently place the fish fillets into the sauce; cover and cook for 10-15 minutes.
9. Check for doneness; the fish should be flaky and opaque.
10. Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute the fish with shrimp or tofu for a different protein option. Use almond or soy milk in place of coconut milk for a lighter version. Feel free to add more vegetables like bell peppers or spinach for added nutrition.
Serving and Pairings
Fish curry pairs wonderfully with steamed basmati rice, naan, or even quinoa. A side of cucumber salad or raita can add a refreshing contrast to the rich flavors of the curry.
Storage and Reheating
Store leftover fish curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, ensuring it’s heated through. It’s not recommended to freeze fish curry, as the texture may change.
Cooking Mistakes
- Overcooking the fish can make it tough; always check for flakiness.
- Not allowing the spices to bloom can result in a flat flavor.
- Using low-quality coconut milk can affect the creaminess.
- Skipping the salt can make the dish taste bland.
- Not simmering long enough can leave the sauce too thin.
Helpful Tips
- Marinate the fish in spices for 30 minutes for more flavor.
- Use fresh spices for the best aroma and taste.
- Adjust the heat level by adding chili peppers if desired.
- Serve with a wedge of lime for an extra zing.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it completely before cooking to ensure even cooking.
What type of fish is best for curry?
Firm white fish like cod, tilapia, or salmon works best as they hold up well during cooking and absorb flavors nicely.
Is fish curry spicy?
The spiciness can be adjusted based on your preference. Feel free to add more or less curry powder and include fresh chilies for heat.
Can I make this curry vegetarian?
Absolutely! Substitute fish with tofu or chickpeas and use vegetable broth instead of fish stock.
How do I thicken the sauce?
If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes or add a tablespoon of cornstarch mixed with water.
Conclusion
This fish curry is a delightful dish that combines rich flavors with a simple cooking process. Perfect for weeknight dinners or special occasions, it’s sure to become a family favorite. Enjoy this burst of flavors and the warmth of a homemade meal!
Fish Curry
Ingredients
- 500 g fish fillets cod, tilapia, or salmon
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 400 ml coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger; cook for 1 minute.
- Add the curry powder and turmeric; stir for 30 seconds.
- Pour in the tomato paste and mix well with the spices.
- Add the coconut milk; bring to a simmer.
- Season the sauce with salt to taste.
- Gently place the fish fillets into the sauce; cover and cook for 10-15 minutes.
- Check for doneness; the fish should be flaky and opaque.
- Garnish with fresh cilantro before serving.
