Soy-Free Spicy Carp Fish Curry
Dive into the rich, aromatic world of seafood with this Soy-Free Spicy Carp Fish Curry, a tantalizing dish that harmoniously blends bold spices and tender fish for a flavor-packed experience. Crafted with fresh carp fish and simmered in a vibrant coconut oil-based curry, this recipe features the robust heat of green chilies and red chili powder balanced by tangy tamarind paste and fragrant curry leaves. The spice blend, including turmeric, cumin, coriander, and garam masala, creates a mouthwatering masala base that perfectly complements the delicate texture of the fish. This soy-free recipe is perfect for those seeking allergen-friendly options without compromising on depth and richness of flavor. Ready in under an hour, this dish can be served hot with rice or flatbread for a wholesome, satisfying meal that's sure to become a household favorite. Perfect keywords: soy-free curry, carp fish recipe, spicy fish curry, tamarind curry, Indian spices fish curry.
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Recipe Information
Ingredients
- 500 grams Fresh carp fish
- 2 tablespoons Coconut oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 medium Tomatoes
- 2 pieces Green chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Fenugreek seeds
- 8 leaves Fresh curry leaves
- 1 tablespoon Tamarind paste
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
Instructions
Clean the carp fish thoroughly and cut it into medium-sized pieces. Pat dry with a paper towel and set aside.
In a large pan, heat 2 tablespoons of coconut oil over medium heat.
Add 0.5 teaspoon of fenugreek seeds and let them sizzle for 30 seconds. Add the curry leaves and sauté for another 30 seconds.
Finely chop the onion, garlic, and ginger. Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger, then stir for 1-2 minutes until aromatic.
Chop the tomatoes and green chilies. Add them to the pan along with 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 teaspoons of coriander powder, and 1 teaspoon of cumin powder. Mix well.
Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
Add 1 tablespoon of tamarind paste and 2 cups of water. Allow the curry base to simmer for 5 minutes.
Lower the heat to medium-low and gently add the fish pieces to the curry. Ensure the fish is submerged in the sauce.
Cover the pan and let the fish cook for 10-12 minutes, until tender and fully cooked. Avoid stirring too much to prevent the fish from breaking apart.
Sprinkle 0.5 teaspoon of garam masala over the curry and adjust salt to taste.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 27.1 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 488 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2972 mg | 63% | |
*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.
