Fish with Cumin Pepper Curry
Dive into the bold and aromatic flavors of Fish with Cumin Pepper Curry, a rich and comforting dish that’s perfect for any occasion. This easy-to-follow recipe features tender white fish fillets lightly seared to golden perfection, then simmered in a luscious coconut milk-based curry infused with earthy cumin, fragrant coriander, and the gentle heat of coarsely crushed black peppercorns. Fresh garlic, ginger, and a touch of chili add depth, while juicy tomatoes create a flavorful base that’s both tangy and satisfying. Finished with fresh cilantro, this curry pairs beautifully with steamed rice or warm flatbread, making it an irresistible option for lovers of spiced seafood dishes. Ready in under 40 minutes, this fish curry is ideal for both weeknight dinners and special gatherings alike!
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Recipe Information
Ingredients
- 500 grams Fish fillets (any firm white fish like cod or tilapia)
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 teaspoons Cumin seeds
- 1 teaspoons Black peppercorns (coarsely crushed)
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoons Ginger (grated)
- 1 Green chili (slit)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoons Coriander powder
- 0.5 teaspoons Ground cumin
- 1 cup Coconut milk
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cups Water
Instructions
Rub the fish fillets with turmeric powder and 0.5 teaspoons of salt. Set aside for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the fish fillets lightly for 2-3 minutes per side until just golden. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Heat until shimmering, then add the cumin seeds and crushed black peppercorns. Sauté for 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until golden and softened.
Stir in the minced garlic, grated ginger, and slit green chili. Cook for another minute until fragrant.
Add the chopped tomatoes, coriander powder, ground cumin, and the remaining 1 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle simmer.
Carefully place the fried fish fillets into the simmering curry. Spoon the sauce over the fish and let it simmer on low heat for 5-7 minutes until the fish is cooked through and absorbs the flavors.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 30.5 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2991 mg | 64% | |
*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.
