Fish Curry
Indulge in the vibrant flavors of fish curry, a dish that combines tender fish with aromatic spices in a creamy sauce. Perfect for a weeknight dinner or special occasion, this recipe is sure to impress. With its unique blend of ingredients, fish curry is not only delicious but also a healthy choice packed with nutrients. Dive into this recipe and elevate your cooking skills while savoring every bite!
Ingredients
- 500g fish fillets (cod or salmon)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 can coconut milk (400ml)
- 2 tbsp curry powder
- 1 tbsp ginger-garlic paste
- 1-2 green chilies, slit
- 1 tbsp oil
- Fresh cilantro, for garnish
- Salt, to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Based on one serving (1/4 of the recipe), fish curry contains approximately 350 calories, 20g protein, 25g fat, 10g carbohydrates, and 4g fiber. This makes for a balanced meal rich in omega-3 fatty acids and essential nutrients.
Step-by-Step Cooking Process
- Heat oil in a large pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies, cook for 2 minutes.
- Add chopped tomatoes and cook until soft.
- Mix in curry powder and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add fish fillets, making sure they are submerged in the sauce.
- Cook for 10-15 minutes until fish is cooked through.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute fish with shrimp or tofu for a vegetarian option. Additionally, use almond milk instead of coconut milk for a lighter version. Adjust spices according to your taste preferences.
Serving and Pairings
Fish curry is best served with steamed rice or warm naan bread. It can also be paired with a side of sautéed vegetables or a fresh cucumber salad for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat until heated through. Fish curry can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Overcooking the fish can make it tough; cook until just done.
- Using too much salt can overpower the dish; taste as you go.
- Not allowing the spices to bloom in oil can dull the flavors.
- Skipping the garnishing can make the dish look less appealing.
- Not adjusting spice levels can result in an unbalanced taste.
Helpful Tips
- Use fresh fish for the best flavor and texture.
- Let the curry sit for a few minutes after cooking to enhance flavors.
- Experiment with different herbs for unique variations.
- Pair with a squeeze of lime for added brightness.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just ensure it’s fully thawed before cooking to ensure even cooking.
What type of fish is best for curry?
Firm white fish like cod, haddock, or salmon works well in curries due to their texture and flavor.
Is fish curry spicy?
The spice level can be adjusted by modifying the number of chilies used. You can omit them for a milder dish.
How long can I store fish curry?
Fish curry can be stored in the refrigerator for up to 3 days and frozen for up to 2 months.
Can I make fish curry ahead of time?
Yes, fish curry can be prepared ahead of time. Just reheat gently before serving to maintain the texture of the fish.
Conclusion
Fish curry is a delightful dish that brings together rich flavors and wholesome ingredients. It’s perfect for any occasion, easy to prepare, and can be customized to suit your taste. Whether enjoyed alone or served with sides, this recipe is sure to become a favorite in your kitchen.
Fish Curry
Ingredients
- 500 g fish fillets cod or salmon
- 1 onion finely chopped
- 2 tomatoes chopped
- 1 can coconut milk 400ml
- 2 tbsp curry powder
- 1 tbsp ginger-garlic paste
- 1-2 green chilies slit
- 1 tbsp oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat oil in a large pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies, and cook for 2 minutes.
- Add chopped tomatoes and cook until soft.
- Mix in curry powder and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add fish fillets, making sure they are submerged in the sauce.
- Cook for 10-15 minutes until fish is cooked through.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.