Fish Curry

Name: Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 lb white fish fillets (cod, tilapia, or catfish), 1-inch pieces; 3 tbsp neutral oil; 1 tsp black mustard seeds; 15 fresh or dried curry leaves; 2 yellow onion, finely diced; 6 garlic cloves, minced; 1 inch fresh ginger, minced; 2 green chili (serrano), sliced; 4 plum tomatoes, diced; 1/2 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp Indian chili powder (or cayenne); 1 tsp salt; 2 tsp tamarind paste (or 1 tbsp lemon juice); 1 cup water; 1/4 cup fresh cilantro, chopped

Tender white fish fillets simmered in a fragrant South Indian-style tomato and onion gravy spiced with mustard seeds, curry leaves, and red chili. Quick, warming, and deeply flavorful.

40 minMediumServes 4320 cal/serving

IndianDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

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Ingredients

1 1/2 lb white fish fillets (cod, tilapia, or catfish), 1-inch pieces
3 tbsp neutral oil
1 tsp black mustard seeds
15 fresh or dried curry leaves
2 yellow onion, finely diced
6 garlic cloves, minced
1 inch fresh ginger, minced
2 green chili (serrano), sliced
4 plum tomatoes, diced
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp Indian chili powder (or cayenne)
1 tsp salt
2 tsp tamarind paste (or 1 tbsp lemon juice)
1 cup water
1/4 cup fresh cilantro, chopped

Instructions

1

Season 1 1/2 lb 1-inch pieces white fish fillets (cod, tilapia, or catfish) all over with 1/2 tsp ground turmeric and half the 1 tsp salt. Set aside for 5 minutes.
2

Heat 3 tbsp neutral oil in a large wide skillet over medium-high heat. Add 1 tsp black mustard seeds and let pop for 20 seconds. Add 15 fresh or dried curry leaves and sizzle for 15 seconds.
3

Add 2 finely diced yellow onion and cook for 6 to 7 minutes until golden. Add 6 minced garlic cloves, 1 inch minced fresh ginger, and 2 sliced green chili (serrano) and cook for 1 minute.
4

Add 1 tsp ground coriander and 1/2 tsp Indian chili powder (or cayenne) and stir for 30 seconds to bloom the spices.
5

Add 4 diced plum tomatoes and the remaining salt. Cook for 5 to 6 minutes, crushing the tomatoes, until they break down into a thick paste.
6

Pour in 1 cup water and stir in 2 tsp tamarind paste (or 1 tbsp lemon juice). Bring to a simmer.
7

Gently slide in the seasoned white fish fillets (cod, tilapia, or catfish) pieces. Spoon the gravy over the fish. Cover and simmer over medium-low heat for 8 to 10 minutes until the fish is opaque and flakes easily and reaches an internal temperature of 145°F (63°C).
8

Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro and serve with rice.

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Questions

What internal temperature should Fish Curry reach?

For Fish Curry, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

What can I use instead of curry leaves in Fish Curry?

The entry for Fish Curry calls for 15 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Can I use a different white fish instead of the fish in Fish Curry?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Fish Curry uses 1 1/2 lb white fish fillets (cod, tilapia, or catfish), 1-inch pieces.

Is Fish Curry spicy?

Moderately. The heat in Fish Curry comes from 2 green chili (serrano), sliced and 1/2 tsp Indian chili powder (or cayenne). For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Fish Curry contain fish?

Yes: 1 1/2 lb white fish fillets (cod, tilapia, or catfish), 1-inch pieces. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Naan side
Sprout Salad salad
Mango Chutney sauce
Salted Lassi drink

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