Indian Curry Fish Recipe

Cooking Directions

• STEP 1.In a bowl, combine turmeric, chili powder, cumin, coriander, and salt. Rub the fish fillets with this spice mixture and set aside for 15 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start to splutter, add onions, ginger, and garlic. Sauté until the onions turn golden brown.
• STEP 3.Add tomatoes, turmeric, chili powder, cumin, coriander, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Add coconut milk and bring the mixture to a simmer. Gently place the marinated fish fillets into the sauce and cook for about 8-10 minutes, or until the fish is cooked through.
• STEP 5.Garnish with fresh cilantro and serve the Indian Curry Fish hot with steamed rice or naan bread.

Cooking Tips

• Use firm white fish fillets like cod or tilapia for this recipe.
• Adjust the spice levels according to your preference.
• For a creamier sauce, you can add a tablespoon of yogurt or cream.

Storage and Serving

• Leftover Indian Curry Fish can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish gently in a pan or microwave before serving.
• Serve the Indian Curry Fish with steamed rice, naan bread, or roti for a complete meal.