A rich and flavorful fish curry made with tender fish pieces simmered in a blend of spices and coconut-based gravy. Perfect with steamed rice or naan.
Fish Curry
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish – 500 Grams
- Onion – 2 Pieces
- Tomato – 3 Pieces
- Garlic – 5 Cloves
- Ginger – 1 Inch
- Coconut Milk – 1 Cup
- Curry Leaves – 10 Leaves
- Mustard Seeds – 1 Tsp
- Tamarind Pulp – 2 Tbsp
- biryani masala – 1 Tbsp
Nutrition
Per Serving
380 Kcal
Calories
30 g
Protein
4 Mg
Iron
1.2 g
Omega 3
2.5 g
Fiber
Directions
Step 1
Wash the fish pieces thoroughly and set them aside.
Step 2
Finely chop the onions and tomatoes. Peel and crush the garlic and ginger.
Step 3
Heat oil in a pan and add mustard seeds. Let them splutter.
Step 4
Add curry leaves, chopped onions, and sauté until golden brown.
Step 5
Add garlic and ginger. Cook for 2 minutes until fragrant.
Step 6
Stir in the chopped tomatoes and cook until they become soft and pulpy.
Step 7
Add biryani masala, tamarind pulp, and salt to taste. Mix well.
Step 8
Pour in coconut milk and let the curry simmer for 10 minutes on low heat.
Step 9
Gently place the fish pieces into the curry and cook uncovered for 15–20 minutes.
Step 10
Once the fish is cooked and the curry thickens, turn off the heat.
Step 11
Let it rest for 5 minutes before serving.
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