Pakistani Fish Curry
Dive into the bold and aromatic world of Pakistani cuisine with this rich and flavorful Pakistani Fish Curry. This recipe blends tender white fish fillets with a luscious, spice-infused coconut milk base, creating a symphony of textures and tastes. Key ingredients like turmeric, coriander, and cumin pair perfectly with the tangy kick of tomatoes and a hint of fenugreek, offering a beautifully layered flavor profile. A touch of lemon juice and fresh cilantro brings balance and brightness to this hearty dish, while green chilies lend just the right amount of heat. Ready in under an hour, this vibrant curry is perfect for dinner when served with steamed basmati rice or warm naan bread. Perfect for fans of bold spices and comforting, wholesome meals, this Pakistani Fish Curry is a must-try for spice lovers and seafood enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Fish fillets (preferably white fish like cod, snapper, or tilapia)
- 4 tablespoons Cooking oil (vegetable or mustard oil)
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (finely chopped or pureed)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Fenugreek seeds (optional)
- 200 ml Coconut milk
- 2 pieces Green chilies (slit lengthwise)
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon Salt
- 200 ml Water
- 1 tablespoon Lemon juice
Instructions
Rinse the fish fillets gently under cold water, pat them dry with a paper towel, and cut them into medium-sized pieces. Set aside.
In a large, heavy-bottomed pan or pot, heat the cooking oil over medium heat.
Add the fenugreek seeds (if using) and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in the garlic and ginger paste, and sauté for another 1-2 minutes until the raw smell is gone.
Add the chopped tomatoes, turmeric, red chili powder, ground coriander, ground cumin, and salt. Cook this mixture on medium heat for 7-10 minutes, stirring occasionally, until the oil separates from the masala.
Pour in the coconut milk and water, and bring the mixture to a gentle boil. Allow it to simmer for 5-7 minutes to develop its flavors.
Reduce the heat to low and carefully add the fish pieces to the curry. Spoon some curry over the fish to coat it fully.
Cover and cook the fish for 10-12 minutes, or until it's cooked through and flaky. Do not stir too much to avoid breaking the fish.
Add the green chilies and lemon juice to the curry, and simmer for an additional 2 minutes.
Garnish the fish curry with freshly chopped cilantro leaves and serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 798 mg | 17% | |
*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.
