Heart-Healthy Spicy Carp Fish Curry
Savor the irresistible flavors of Heart-Healthy Spicy Carp Fish Curry, a perfect blend of heat and health-conscious ingredients that make family dinners both delicious and rewarding. Featuring tender carp fish fillets simmered in a vibrant tomato-based curry infused with aromatic spices like cumin, coriander, turmeric, and fresh curry leaves, this low-sodium recipe is ideal for those seeking a nutritious yet flavorful meal. Cooked in heart-friendly olive oil and finished with a zing of fresh lemon juice and cilantro, this dish pairs beautifully with steamed brown rice or whole-grain flatbread for a balanced and satisfying dining experience. Ready in just 40 minutes, this wholesome curry is a must-try for anyone who loves bold, spicy flavors without compromising on health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Carp fish fillets (boneless if possible)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 3 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 250 milliliters Low-sodium fish stock or water
- 8 leaves Fresh curry leaves
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 teaspoon Low-sodium salt
- 0.5 teaspoon Ground black pepper
- 1 piece Green chili (slit lengthwise, optional)
- 1 tablespoon Lemon juice
Instructions
Clean the carp fish fillets thoroughly and pat them dry with paper towels. Set them aside.
In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat.
Add the cumin seeds and let them crackle for 30 seconds, releasing their aroma.
Stir in the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Add the minced garlic, grated ginger, and fresh curry leaves. Cook for another minute until fragrant.
Pour in the pureed tomatoes and cook for 5-7 minutes, stirring frequently, until the oil begins to separate from the mixture.
Mix in the turmeric powder, red chili powder, coriander powder, and black pepper. Stir well to evenly coat the spices.
Gradually add the low-sodium fish stock (or water), ensuring the mixture is smooth. Let it simmer for 5 minutes to develop the flavors.
Gently add the carp fillets into the pan, making sure they are submerged in the curry. Sprinkle the salt evenly over the fish.
Cover the pan with a lid and allow the curry to simmer on low heat for 8-10 minutes, or until the fish is cooked through and tender. Avoid overcooking, as the fish may break apart.
Taste the curry and adjust seasoning if necessary. If a spicier flavor is desired, add the slit green chili at this point and cook for another 2 minutes.
Turn off the heat and drizzle the curry with fresh lemon juice.
Garnish with chopped cilantro leaves before serving.
Serve hot with steamed brown rice or whole-grain flatbread for a wholesome and heart-healthy meal.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4005 mg | 85% | |
*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.
