Description
A rich and flavorful fish curry that combines tender fish with aromatic spices, creating a comforting and delightful dish.
Ingredients
- 1 lb firm-fleshed white fish (like cod, halibut, or tilapia), cut into 2-3 inch pieces
- 1/2-3/4 tsp carom seeds (ajwain) – optional
- 1 tsp lemon juice (plus 1-2 tsp for garnish)
- 1/3 cup + 2 tbsp avocado oil (or other neutral oil)
- 2 medium yellow onions, finely chopped
- 7 garlic cloves, finely chopped
- 1-inch piece ginger, finely chopped (plus 1-2 tbsp julienned for garnish)
- 1/2 tsp red chili powder or cayenne pepper (plus optional for garnish)
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chili powder (or sub paprika)
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt (for masala)
- 2 ripe tomatoes (like Roma or plum), finely chopped
- 3-5 Thai or bird’s eye green chili peppers (whole or sliced in half)
- 3 tbsp cilantro leaves, finely chopped
Instructions
- Combine carom seeds, red chili powder, turmeric, and salt in a large bowl. Toss fish pieces to coat. Squeeze in lemon juice and set aside to marinate.
- Heat ⅓ cup of oil in a pan over medium-high heat. Add onions and sauté until golden, about 18 minutes.
- Deglaze with water and add garlic and ginger. Sauté until fragrant, about 2 minutes.
- Add coriander, cumin, Kashmiri chili powder, optional red chili powder, turmeric, and salt. Stir to combine.
- Incorporate tomatoes and sauté until thickened, about 5 minutes.
- Pour in 1 cup of water and let the mixture simmer.
- Pan-fry marinated fish in a separate skillet until golden on both sides, about 4 minutes per side.
- Return fish to the curry and simmer for an additional 2-3 minutes. Garnish with chili peppers, black pepper, julienned ginger, cilantro, and lemon juice.
- Serve warm with naan, roti, or your favorite bread.
Notes
Consider adding cayenne pepper for more heat or using vegetables like cauliflower for a vegetarian option.