Fish Curry
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.
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
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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.
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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.
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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.
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4
Add 1 tsp ground coriander and 1/2 tsp Indian chili powder (or cayenne) and stir for 30 seconds to bloom the spices.
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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.
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6
Pour in 1 cup water and stir in 2 tsp tamarind paste (or 1 tbsp lemon juice). Bring to a simmer.
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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).
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8
Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro and serve with rice.