Fish Curry

Ingredients:

For the Fish Marinade:

• 500 grams of fish fillets (such as tilapia, cod, or kingfish)
• 1 tablespoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• 1 tablespoon lemon juice

For the Curry:

• 2 tablespoons vegetable oil or coconut oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped (or 2 tablespoons of tamarind paste)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit (optional, for spice)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to your heat preference)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala (optional)
• 1/2 cup coconut milk or yogurt (for creaminess)
• 2 tablespoons tamarind pulp or juice (optional, for tanginess)
• 1-2 cups water (adjust for consistency)
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

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Instructions:

1. Marinate the Fish:

• In a bowl, combine the fish fillets, turmeric powder, red chili powder, salt, and lemon juice.
• Gently coat the fish pieces with the marinade and let them sit for about 15-20 minutes while you prepare the curry base.

2. Prepare the Curry Base:

• Heat oil in a large pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them crackle for a few seconds.
• Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
• Add the ginger-garlic paste and green chilies (if using), and sauté for another 2 minutes until the raw smell disappears.
• Stir in the chopped tomatoes and cook until they soften, about 5 minutes. If you’re using tamarind paste, add it here instead of fresh tomatoes.

3. Spice It Up:

• Add the coriander powder, cumin powder, red chili powder, turmeric powder, and salt to the pan. Stir well to mix the spices into the onion-tomato base.
• Cook the spices on low heat for 2-3 minutes to release their flavors.

4. Add Liquid and Simmer:

• Add water to the pan to make the curry sauce. You can adjust the amount of water based on how thick or thin you want the curry to be.
• Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes to let the flavors meld together.

5. Add Fish and Cook:

• Gently add the marinated fish fillets into the curry. Do not stir too much to avoid breaking the delicate fish.
• Cover and cook the fish for about 8-10 minutes on medium-low heat, or until the fish is cooked through and tender. The fish will release some moisture, which will further enrich the curry.
• If using coconut milk or yogurt, add it now and stir gently to incorporate, cooking for another 2-3 minutes.

6. Finish the Curry:

• Taste the curry and adjust the seasoning by adding more salt, tamarind, or lime juice for tanginess if needed.
• If you like a richer flavor, you can add a teaspoon of garam masala towards the end of cooking for an aromatic touch.

7. Garnish and Serve:

• Garnish the curry with freshly chopped coriander leaves for color and freshness.
• Serve the Fish Curry hot with steamed rice, roti, or naan.

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Tips for the Perfect Fish Curry:

1. Choose the Right Fish: Fish fillets with firm flesh like tilapia, cod, kingfish, or salmon work best for curries. Avoid delicate fish like bass or flounder, which can fall apart easily.
2. Don’t Overcook the Fish: Fish cooks very quickly. Overcooking can make it dry and rubbery, so keep an eye on the cooking time.
3. Use Fresh Coconut Milk: If you can, use fresh coconut milk for a richer, smoother curry. If using canned coconut milk, shake the can well before using to avoid separation.
4. Adjust the Heat: If you prefer a milder curry, reduce the amount of green chilies and red chili powder. You can always add more heat later.
5. Use Tamarind: Tamarind adds a tangy depth to the curry, balancing the spices. If you prefer a milder version, lemon juice can be a substitute.

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Serving Suggestions:

• Rice: This curry pairs beautifully with steamed basmati rice or any type of jeera rice (cumin rice).
• Bread: Serve it with naan, roti, or paratha to scoop up the flavorful curry sauce.
• Side Dishes: You can serve some raita (yogurt dip), salad, or even papad (crispy lentil crackers) alongside for added texture and flavor.

Variations:

• Goan Fish Curry: You can add coconut milk and tamarind for a sweeter, creamier version.
• Kerala-Style Fish Curry: A version that uses coconut oil, curry leaves, and mustard seeds, often served with appam (rice pancakes).
• Bangladeshi Fish Curry: A milder version that uses mustard oil, poppy seeds, and green chilies.

Fish Curry is a wholesome dish that is perfect for any occasion. With its delicate blend of spices, richness, and slight tanginess, it’s sure to become a family favorite!