Creamy North Indian Fish Curry
Dive into the rich and flavorful world of Indian cuisine with this Creamy North Indian Fish Curry, a perfect blend of aromatic spices, tender fish fillets, and a luscious yogurt-coconut milk base. Infused with the earthy essence of cumin, turmeric, and garam masala, this curry achieves a balance of warmth and tanginess, thanks to a tomato-yogurt marinade that keeps the fish moist and flavorful. The dish features a silky, spice-laden curry perfect for soaking up with fluffy steamed rice or soft, buttery naan. Quick to prepare in just 45 minutes, this hearty and comforting recipe is ideal for weeknight dinners or as a show-stopping centerpiece for a dinner party. Garnished with fresh cilantro, this gluten-free dish brings authentic North Indian flavors straight to your table.
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Recipe Information
Ingredients
- 500 grams Fish fillets (such as cod, halibut, or tilapia)
- 150 grams Yogurt (plain, full-fat)
- 200 grams Tomatoes (pureed)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (grated)
- 200 ml Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (dried, optional)
- 3 tablespoons Vegetable oil or mustard oil
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Cut the fish fillets into medium-sized pieces and set aside.
In a bowl, mix the yogurt with 1/2 teaspoon turmeric powder and 1/2 teaspoon red chili powder. Add the fish pieces to this mixture, coat them well, and marinate for 15 minutes.
Heat 3 tablespoons of oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala, about 5 minutes.
Add the remaining turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes.
Lower the heat and slowly stir in the coconut milk, followed by 100 ml of water, to form a smooth curry base.
Gently place the marinated fish pieces into the curry. Cover and simmer for 10-12 minutes, or until the fish is cooked through and tender.
Sprinkle garam masala and fenugreek leaves over the curry. Mix lightly, being careful not to break the fish pieces.
Turn off the heat and garnish with fresh cilantro.
Serve hot with steamed rice or naan for a satisfying meal.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
