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Indian Fish Curry

Serves 4 to 6 Entree seafood, Fish

Indian Fish Curry

Indian Fish Curry finds its roots in the bustling kitchens of Indian homes, where generations have perfected the balance of spices and textures. This dish, a staple in coastal regions, graces tables with its comforting presence, often reserved for family lunches or dinners on weekends when everyone gathers to share in the bounty of the sea.

Expect a vibrant medley of flavors as turmeric and black pepper meld into the tender white fish, enveloped by the rich warmth of tomatoes and onions. Generous amounts of oil ensure a luscious curry, inviting you to savor each mouthful, with salt added by instinct, the way Indian cooks have done for centuries.

Ingredients

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

Method

  1. Begin by cleaning the 700 g of firm white fish under cold running water. Pat the fish dry with paper towels to remove excess moisture, which will help it sear properly later. Cut the fish into large chunks, about 2 inches each, ensuring they are uniform in size for even cooking.
  2. Peel and finely chop 1 onion. Heat 80 ml of oil in a deep, heavy-bottomed pan over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it turns golden brown, stirring occasionally to prevent burning. The onions should be soft and translucent, which will form the aromatic base of the curry.
  3. Dice 2 tomatoes and add them to the pan with the onions. Stir in 1 tsp of turmeric, and cook until the tomatoes break down and the mixture becomes a thick, fragrant paste. This should take a few minutes, and you'll notice the oil starting to separate from the tomato-onion mixture, indicating it's ready for the next step.
  4. Gently place the fish chunks into the pan, nestling them into the tomato-onion mixture. Season with fine sea salt and black pepper to taste. Cover the pan with a lid and let the fish cook on low heat until it turns opaque and flakes easily with a fork. Be careful not to overcook, as the fish should remain tender.
  5. Once the fish is cooked through, taste the curry and adjust the salt if necessary. Serve the Indian Fish Curry immediately, garnished with fresh coriander if desired, and enjoy it with steamed rice or warm naan bread.
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…

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