Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Indian Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Indian Fish Curry 2

Indian Fish Curry 2 reflects the essence of home-style cooking, where salt is measured by instinct and oil flows freely. This dish is a staple in Indian households, lovingly prepared and shared around the family table. It captures the spirit of everyday dining, where each ingredient is chosen with care and every meal becomes a moment of connection.

The curry delivers a comforting embrace of tender white fish, enveloped in a rich sauce of onion and tomato, with turmeric lending its golden warmth. The flavors are robust yet balanced, with just the right hint of peppery heat. It's a dish that invites you to savor each bite, celebrating the simplicity and generosity of home cooking.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 700 g of firm white fish under cold running water to remove any impurities. Pat the fish dry with paper towels to ensure it doesn't release excess moisture during cooking, which could dilute the curry flavor.
  2. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Add 1 finely chopped onion and sauté until it turns translucent and starts to brown slightly at the edges, releasing a sweet aroma. This forms the aromatic base of your curry.
  3. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. The turmeric will infuse the oil with its vibrant color and earthy aroma, creating a rich foundation for the curry.
  4. Dice 2 tomatoes and add them to the pan, stirring occasionally. Cook until the tomatoes soften and meld into the onion mixture, forming a thick, fragrant paste. This should take on a deep reddish-orange hue.
  5. Season the mixture with fine sea salt and black pepper to taste. The salt will enhance the flavors, while the pepper adds a subtle heat.
  6. Gently place the fish pieces into the pan, ensuring they are submerged in the sauce. Cook over medium heat until the fish turns just opaque and flakes easily with a fork, indicating it is cooked through but still tender.
  7. Taste the curry and adjust the salt if necessary. Serve immediately, allowing the flavors to be enjoyed at their peak.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Indian cuisine