Are you looking for a quick, flavorful meal that can be prepared in just 10 minutes? Then this fish curry recipe is just for you! Not only does it promise an explosion of flavors, but it's also incredibly simple, making it perfect for a weeknight dinner or a last-minute craving. Dive into this aromatic, quick-cooking dish that's all about letting the freshest ingredients shine.
Ingredients
- 400 grams white fish fillets (like cod or tilapia), cut into large chunks
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1-2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 400 ml coconut milk
- 2 medium tomatoes, chopped
- Salt to taste
- Fresh coriander leaves, for garnish
Step-by-Step Preparation Guide
1. Prepare the Fish
Begin by rinsing the fish chunks under cold water and pat them dry with paper towels. Season lightly with salt and set aside. This step ensures the fish is seasoned through the entire cooking process.
2. Heat the Oil
In a large pan or skillet, heat 2 tablespoons of coconut oil over medium heat. The use of coconut oil not only adds flavor but also helps in achieving a smooth texture in the curry.
3. Sauté Aromatics
- Once the oil is hot, add mustard seeds and cumin seeds. Sauté until they start to pop, indicating they are ready for the next step.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in garlic and ginger, and cook for another minute until fragrant.
- Add green chilies for a hint of spice.
4. Spice it Up
- Now, introduce turmeric, coriander, and garam masala into the mix. Stir well to coat the onions with spices, cooking for about 2 minutes until the spices are toasted and aromatic.
- This step is crucial as it layers the flavors, making the curry rich and flavorful.
5. Make the Curry Base
- Add the chopped tomatoes and cook until they soften and meld into the spices, creating a thick, flavorful base.
- Pour in the coconut milk, reduce the heat to low, and allow it to simmer for about 3 minutes.
6. Add Fish and Cook
- Gently add the fish chunks into the simmering curry base. Ensure they are mostly submerged.
- Cook for approximately 5 minutes or until the fish is just cooked through and flakes easily with a fork. Overcooking can make the fish dry and tough, so keep an eye on it.
7. Final Seasoning and Garnish
- Taste the curry and adjust salt as needed.
- Turn off the heat, sprinkle with fresh coriander leaves for a burst of freshness.
🍽️ Note: You can serve the fish curry with steamed basmati rice, roti, or naan for an authentic experience. This dish also pairs well with flatbreads like paratha or chapati, providing a delightful contrast in textures.
In wrapping up, this simple fish curry not only brings together an array of flavors but does so in an impressively short time. By utilizing fresh ingredients and basic spices, you’ve crafted a dish that’s both healthy and rich in taste. It’s amazing how the natural flavors of fish, combined with spices and coconut milk, can produce such a comforting yet invigorating meal.
Can I use frozen fish for this recipe?
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Yes, you can! Just ensure it’s fully defrosted before cooking. Pat dry to remove excess moisture for better results.
What kind of fish is best for curry?
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White, mild-flavored, and firm fish like cod, tilapia, or haddock are excellent choices as they hold their shape well during cooking.
Is there a vegetarian alternative for this fish curry?
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You can substitute the fish with paneer or tofu. Adjust the cooking time as these require less time to cook through than fish.
