Low Fat Spicy Carp Fish Curry
Dive into a flavorful and health-conscious meal with our Low Fat Spicy Carp Fish Curry recipe! This dish beautifully balances bold spices like turmeric, cumin, and chili powder with the richness of low-fat yogurt, creating a creamy, aromatic base for tender carp fish fillets. Infused with fragrant curry leaves, mustard seeds, and green chilies, this curry packs a punch without compromising its light and wholesome appeal. With just 2 teaspoons of oil, it’s perfect for those seeking a heart-healthy option without sacrificing taste. Ready in under 40 minutes, this curry is ideal for weeknight dinners and pairs flawlessly with steamed rice or whole-grain flatbread for a complete, satisfying meal. Garnish with fresh cilantro for a vibrant, finishing touch!
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Recipe Information
Ingredients
- 500 grams Carp fish fillets
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomatoes (finely chopped)
- 1 large Onion (finely chopped)
- 2 pieces Green chilies (sliced)
- 3 tablespoons Low-fat plain yogurt
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
- 2 teaspoons Vegetable oil (preferably canola or sunflower)
- 1.5 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash the carp fish fillets thoroughly and pat them dry. Rub the fillets with half of the turmeric powder (0.5 teaspoon), a pinch of salt, and set aside.
Heat 2 teaspoons of vegetable oil in a large non-stick pan over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sliced green chilies to the pan. Stir for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes, remaining turmeric powder (0.5 teaspoon), red chili powder, cumin powder, coriander powder, and the rest of the salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
Lower the heat and add the yogurt, stirring constantly to ensure it doesn't curdle. Cook for an additional 2 minutes.
Add water and bring the mixture to a gentle boil.
Carefully place the carp fillets into the pan, ensuring they are submerged in the curry. Cover and simmer on low heat for 10-12 minutes or until the fish is cooked through but still tender.
Taste and adjust the seasoning, if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or whole-grain flatbread for a wholesome, low-fat meal.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 500 mg | 38% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2747 mg | 58% | |
*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.
