Nut-Free Spicy Carp Fish Curry
Dive into the bold and aromatic flavors of this Nut-Free Spicy Carp Fish Curry—an irresistible seafood dish that’s perfect for nut-sensitive eaters. This recipe stars tender carp fish, marinated with turmeric and salt, lightly fried for a golden finish, and simmered in a rich, fragrant sauce featuring garlic, ginger, and a fiery blend of spices like cumin, coriander, and red chili powder. Juicy tomatoes form the base of this luscious curry, balanced with a splash of lemon juice and topped with fresh cilantro for a vibrant flair. With just 20 minutes of prep time and easy-to-follow cooking steps, this allergy-friendly curry pairs beautifully with steamed rice or warm flatbreads, creating a satisfying and wholesome meal for the whole family!
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Recipe Information
Ingredients
- 2 pounds Carp fish (cleaned and cut into pieces)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 0.5 teaspoons Ground black pepper
- 2 cups Water
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the carp fish pieces under cold water and pat them dry with a paper towel. Sprinkle the fish with turmeric powder and 1 teaspoon of salt, then set aside to marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or pan over medium heat. Once hot, carefully add the fish pieces and lightly fry them for about 2-3 minutes on each side until they are lightly golden. Remove the fish from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger, stirring constantly for about 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Add the cumin powder, coriander powder, red chili powder, and ground black pepper. Stir well to combine, allowing the spices to toast slightly for 1 minute.
Pour in 2 cups of water and bring the mixture to a gentle boil. Reduce the heat to a simmer and carefully place the fried fish pieces into the pan.
Cover the pan and let the fish simmer in the sauce for 10-12 minutes, allowing the flavors to meld together.
Taste the curry and add the remaining 0.5 teaspoon of salt or adjust seasonings as desired. Turn off the heat.
Garnish the curry with freshly chopped cilantro and a drizzle of lemon juice before serving.
Serve hot with steamed rice or flatbreads for a hearty, nut-free meal.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 13.6 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 27.2 mcg | 136% | |
| Calcium | 638 mg | 49% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3919 mg | 83% | |
*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.
