Restaurant Style Fish Curry at Home in 30 Minutes
Description
This fish curry is a beautiful blend of coastal spices, aromatic herbs, and tender fish simmered in a creamy, tangy coconut sauce. This versatile recipe, inspired by South Indian and Southeast Asian flavors, brings out the natural taste of fish without overpowering it with spice. It’s a warming, comfort food that’s easy enough for a weeknight but delicious enough to impress guests at a dinner gathering.
Ingredients
For the Fish Marinade
For the Curry Base
For the Coconut Curry
Instructions
- Prepare the Fish: Start by patting the fish fillets dry with a paper towel to remove any excess moisture.
- Make the Marinade: In a small bowl, combine the turmeric powder, red chili powder, salt, and lemon juice.
- Coat the Fish: Rub this mixture gently over the fish fillets to coat them evenly. Set aside for 10-15 minutes to allow the flavors to penetrate.
- Heat the Oil: In a large, deep skillet or pot, heat the vegetable or coconut oil over medium heat.
- Bloom the Mustard Seeds: Once the oil is hot, add the mustard seeds and allow them to sizzle and pop for about 30 seconds.
- Add Curry Leaves and Onion: Toss in the curry leaves (if using) and chopped onion. Sauté for 5-6 minutes until the onion turns golden brown.
- Incorporate Green Chili and Ginger-Garlic Paste: Add the green chili and ginger-garlic paste, and cook for 2 more minutes until the raw smell disappears.
- Add Tomato and Spices: Add the chopped tomato along with ground coriander, cumin powder, and garam masala. Stir well and cook until the tomato breaks down and the oil begins to separate from the masala paste (about 5 minutes).
- Add Coconut Milk: Pour in the coconut milk, stirring continuously to create a creamy curry base. Be gentle to avoid curdling.
- Add Tamarind Paste: Stir in the tamarind paste (or lemon juice) to bring a hint of tanginess to balance the flavors.
- Season to Taste: Add salt as needed, tasting the curry base to ensure it’s well balanced.
- Simmer the Curry: Reduce the heat to low and let the curry simmer gently for 8-10 minutes. This allows the flavors to meld and intensify.
- Add Marinated Fish: Gently place the marinated fish fillets into the curry, ensuring they are submerged in the sauce. Avoid stirring too much, as fish can be delicate and may break apart.
- Simmer Gently: Let the fish cook in the curry for 7-8 minutes, or until it flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets, so keep an eye on it.
- Adjust Consistency: If the curry is too thick, add a splash of water to thin it to your desired consistency. Simmer for a final minute to incorporate.
- Garnish: Turn off the heat and sprinkle chopped coriander leaves over the curry for a burst of color and flavor.
- Serve: Serve hot with steamed rice, naan, or roti. This fish curry is perfect for pairing with coconut rice or even a simple salad on the side.
Step 1: Marinate the Fish
Step 2: Prepare the Curry Base
Step 3: Make the Coconut Curry
Step 4: Cook the Fish in the Curry
Step 5: Garnish and Serve
Notes
- Tips for Perfect Fish Curry
Choosing the Fish: Use firm, white fish for the best results. Cod, snapper, and tilapia are excellent choices because they hold their shape and absorb the curry flavors well.
Avoid Overcooking: Fish cooks quickly, so keep an eye on it to avoid overcooking, which can make it tough.
Tamarind Substitute: If tamarind paste is unavailable, a squeeze of lemon juice gives a similar tang, though tamarind’s slightly sweet-sour flavor enhances the dish beautifully.
Coconut Milk Consistency: Full-fat coconut milk provides a creamy texture, but if you prefer a lighter curry, use light coconut milk or reduce the amount slightly.
Flavor Variations
Spicier Version: Add an extra green chili or sprinkle in more chili powder for extra heat.
Thai-Inspired Twist: Add a tablespoon of fish sauce and a few basil leaves for a fusion Thai curry flavor.
Vegetable Addition: Add sliced bell peppers or baby spinach at the end for added texture and color.
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| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 22 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 400 mg |
| Cholesterol | 50 mg |
