Fish and Tomato Curry
Dive into the vibrant flavors of this Fish and Tomato Curry, a comforting and aromatic dish that’s both easy to prepare and brimming with bold spices. Perfectly tender white fish fillets, such as cod or tilapia, are elevated with a rich and creamy tomato-coconut sauce infused with earthy cumin, zesty ginger, and fiery green chilies. This quick 45-minute recipe combines the simplicity of home cooking with the depth of traditional Indian-inspired flavors, making it an ideal weeknight dinner. Garnished with fresh cilantro and a spritz of lemon juice, this curry pairs beautifully with steamed rice or warm naan, creating a nourishing and flavorful meal that’s sure to impress. Whether you're craving a hearty seafood dish or looking to explore new curry recipes, this one’s a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, tilapia, or haddock)
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 3 large fresh tomatoes, chopped
- 200 ml coconut milk
- 100 ml water
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into large chunks and season with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder. Set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 5-7 minutes until they turn golden brown.
Stir in the minced ginger, garlic, and slit green chilies. Cook for another minute.
Add the ground coriander, red chili powder, and the rest of the turmeric powder (1/2 teaspoon) to the pan. Stir well to combine and cook for 30 seconds to release the spices' aroma.
Add the chopped fresh tomatoes and the remaining 1/2 teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water. Mix well and let the mixture come to a gentle simmer.
Carefully add the seasoned fish chunks to the sauce. Cover the pan and cook for 8-10 minutes, or until the fish is cooked through and flaky.
Taste and adjust the seasoning if needed. Stir in the lemon juice and garnish with chopped fresh cilantro leaves.
Serve hot with steamed rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 35.9 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3405 mg | 72% | |
*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.
