Spicy Carp Fish Curry
Dive into the rich and aromatic flavors of **Spicy Carp Fish Curry**, a tantalizing dish that combines fresh, tender carp fish with a blend of bold spices and creamy coconut milk. This recipe is a celebration of traditional South Asian cuisine, featuring ingredients like curry powder, turmeric, and cumin that infuse the curry with layers of warmth and depth. Juicy tomatoes create a luscious base, while garlic, ginger, and green chilies add a vibrant kick. Finished with a splash of zesty lemon juice and sprinkled with fresh coriander, this comforting curry is perfect for pairing with steamed rice or naan. Ready in under an hour, it’s a must-try for lovers of spicy, flavorful seafood recipes!
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Recipe Information
Ingredients
- 600 g Carp fish
- 3 tbsp Cooking oil
- 1 large Onion
- 4 Garlic cloves
- 1 tbsp Ginger
- 2 Green chili
- 2 medium Tomatoes
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 200 ml Coconut Milk
- 1 tsp Salt
- 2 tbsp Fresh coriander leaves
- 1 tbsp Lemon juice
- 250 ml Water
Instructions
Clean the carp fish, remove scales and cut into medium-sized pieces. Pat dry using paper towels.
In a large pan, heat cooking oil over medium heat.
Finely chop the onion, mince the garlic cloves, and ginger, and slice the green chilies.
Add the onion to the pan and sauté until it turns golden brown.
Add minced garlic and ginger, and sliced green chilies to the pan, sauté for 2 minutes until they are fragrant.
Chop the tomatoes and add them to the pan. Cook until they become soft and pulpy.
Add curry powder, turmeric powder, and cumin powder to the pan, stirring it into the onion-tomato mixture. Cook for another 2 minutes to blend the spices.
Add the fish pieces to the pan and gently coat them with the spice mixture.
Add coconut milk and water to the pan. Stir gently and bring the mixture to a simmer.
Season with salt. Cover the pan with a lid and cook for 15 minutes until the fish pieces are tender and cooked through.
Add fresh lemon juice and sprinkle chopped coriander leaves over the curry.
Gently stir the curry and let it simmer for another minute.
Turn off the heat and let the curry sit for a few minutes before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6822 mg | 297% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 32.2 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3404 mg | 72% | |
*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.
