Fish Curry

Fish curry is a popular Indian dish prepared with Indian spices and coconut milk.

Ingredients

½ Tablespoon Flavorless Oil

2 Onions

2 Teaspoons Mustard Seeds

1 Teaspoon Ground Turmeric

2 Teaspoons Ground Cumin

3 cm Piece Of Fresh Root Ginger

1-2 Long Red Chilies

1 400 ml Tin Reduced-Fat Coconut Milk

1–2 Tablespoons Tamarind Paste

1 Small Aubergine

2 Carrots

200 g Green Beans

600 g Meaty White Fish

Sea Salt And Freshly Ground Black Pepper

Equipment

Knife

Chopping Board

Saucepan

Spatula

Grater

Instructions 

1. Begin by pouring oil into the pan and then letting it heat. Once heated, add mustard seeds.
2. Then, add finely chopped garlic to the pan.
3. Now, it’s time to add the sliced onions to the pan and sauté them for about 8 minutes, until they are soft and translucent.
4. Allow them to cook and add a dash of turmeric to it.
5. Follow it up with red chillies for a spicy flavour.
6. Next, add the cumin to the pan and keep stirring. Allow all the spices to roast until they develop a nice aroma.
7. To this entire mix, add the coconut milk, and it should look a beautiful light shade of yellow. Let it come to a simmer.
8. Then add salt and let it all boil properly.
9. Next, add pepper to this mix.
10. Follow it up with tamarind paste.
11. Start by adding the aubergine first and let it cook for about 5 minutes.
12. Then add finely chopped beans and carrots to the pan and let them cook for about 10-15 minutes. You will know you are done when you see the broth thickening and the veggies softening.
13. Now it’s time to add the main ingredient, which is our fish, into the dish.
14. Let it cook for at least 4-5 minutes at medium flame. I recommend keeping the flame at medium heat because a high flame can ruin the taste and leave the fish undercooked. We want our fish to absorb all the flavors and medium heat is perfect for that. Let the fish cook gently to absorb all the flavors.
15. Plate the fish curry in bowl and serve

Notes

Often, I like to combine all the spices by heating them in a dry pan. This gives the fish curry a nice roasted flavor.

If you want to make this dish fresh and light, squeeze a few drops of lemon on top. This adds a lemony zest to the dish, which hits both the sweet and sour notes.

This recipe is in a saucepan, but you can also use an instant pot or a slow cooker.

One tip I always follow is to let the fish rest after cooking for at least half an hour. This allows the flavors to meld and the texture to settle.