This Fish Curry recipe offers a rich, aromatic, and flavorful dish that’s both comforting and satisfying. The fish is simmered in a coconut milk-based curry sauce infused with a blend of spices, creating a perfect balance of heat and flavor. This dish is great for a quick weeknight dinner or a special occasion.
Appliances and Special Utensils
Large skillet or wok with lid
Blender or food processor
Measuring spoons and cups
Mixing bowl
Wooden spoon or spatula
Ingredients
1 lb (450g) firm white fish fillets (like cod, halibut, or tilapia), cut into chunks
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green chilies, slit lengthwise
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
1 can (14 oz) coconut milk
1 cup fish or vegetable broth
2 tomatoes, chopped
1 tbsp tamarind paste (or 2 tbsp lemon juice)
Salt to taste
Fresh cilantro, chopped (for garnish)
Instructions
Prepare Ingredients: Rinse and cut the fish fillets into chunks. Set aside.
Blender Mixture: In a blender or food processor, blend the chopped onions, garlic, and ginger until you get a smooth paste.
Cook Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion-garlic-ginger paste and cook for about 5-7 minutes, stirring frequently, until the mixture is golden brown and fragrant.
Add Spices: Add the turmeric, coriander, cumin, and chili powder to the skillet. Stir well to combine and cook for an additional 2 minutes.
Form Curry Base: Pour in the coconut milk and fish (or vegetable) broth. Stir to combine, scraping any bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Cook Fish: Add the chopped tomatoes, green chilies, and tamarind paste (or lemon juice) to the skillet. Season with salt to taste. Gently add the fish chunks to the curry sauce, making sure they are submerged.
Simmer: Cover the skillet with a lid and let the fish simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Garnish and Serve: Remove the skillet from heat. Garnish the fish curry with fresh chopped cilantro. Serve hot with steamed rice or warm naan bread. Enjoy your delicious, homemade Fish Curry!