Are you ready to embark on a culinary journey with this delightful fish curry? Bursting with vibrant spices and a creamy sauce, this dish promises to tantalize your taste buds. Perfectly paired with rice or bread, it’s a wholesome option for any day of the week. Dive into this easy-to-follow recipe that will transform your dinner table into a feast of flavors!
Ingredients
- 500g fish fillets (cod or tilapia)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, pureed
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- Salt to taste
- Fresh coriander for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 20g of protein, 25g of fat, and 10g of carbohydrates. This nutritional information is for one person.
Step-by-Step Cooking Process
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook for 2 minutes.
- Add pureed tomatoes and cook until the mixture thickens.
- Sprinkle in curry powder and turmeric, stirring well.
- Pour in coconut milk, mixing thoroughly.
- Season with salt and bring to a gentle simmer.
- Add fish fillets, ensuring they are submerged in the sauce.
- Cover and cook for 10-15 minutes, or until fish is cooked through.
- Garnish with fresh coriander before serving.
Alternative Ingredients
If you’re looking for substitutions, you can use shrimp or tofu instead of fish for a different protein option. Additionally, almond milk can replace coconut milk for a lighter version.
Serving and Pairings
This fish curry pairs wonderfully with steamed basmati rice, naan bread, or quinoa. A side of fresh salad or pickles complements the dish perfectly.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish can be frozen for up to a month; just make sure it’s cooled before freezing.
Cooking Mistakes
- Using overcooked fish can make it tough; ensure it’s just cooked through.
- Not seasoning enough will dull the flavors; taste as you go.
- Skipping fresh herbs can reduce flavor; always garnish.
- Using low-quality canned tomatoes can affect taste; opt for good brands.
- Cooking at too high a temperature can burn the spices; keep it medium.
Helpful Tips
- Let the curry sit for a few minutes before serving to enhance flavors.
- Serve with lime wedges for an extra zing.
- Experiment with different spices to customize your curry.
- Make it ahead of time; flavors deepen as it sits.
- Use fresh fish for the best results.
FAQs
What type of fish is best for curry?
Mild, flaky white fish like cod, tilapia, or haddock works best in curry, as they absorb flavors well and cook quickly.
Can I make fish curry ahead of time?
Yes, fish curry can be made ahead of time. The flavors develop further as it sits, but it’s best to add fish just before serving.
Is fish curry healthy?
Fish curry can be quite healthy, especially when made with lean fish and plenty of vegetables. Using coconut milk adds healthy fats.
Can I use frozen fish?
Yes, you can use frozen fish. Just ensure it’s thawed completely before cooking to ensure even cooking.
What can I substitute for coconut milk?
Almond milk or cashew cream can be used as alternatives to coconut milk if you prefer a lighter flavor or have dietary restrictions.
Conclusion
Fish curry is a delightful dish that brings warmth and flavor to your table. Its combination of spices and creamy sauce makes it a favorite for many. Whether served over rice or with bread, this dish is sure to impress. Try making it today and enjoy a taste of culinary bliss!
Fish Curry
Ingredients
- 500 g fish fillets cod or tilapia
- 2 tablespoons oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1- inch ginger grated
- 2 tomatoes pureed
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook for 2 minutes.
- Add pureed tomatoes and cook until the mixture thickens.
- Sprinkle in curry powder and turmeric, stirring well.
- Pour in coconut milk, mixing thoroughly.
- Season with salt and bring to a gentle simmer.
- Add fish fillets, ensuring they are submerged in the sauce.
- Cover and cook for 10-15 minutes, or until fish is cooked through.
- Garnish with fresh coriander before serving.
