Sugar-Free Spicy Carp Fish Curry
Dive into the bold, aromatic flavors of this Sugar-Free Spicy Carp Fish Curry, a perfect balance of heat and tanginess that will elevate your dinner table. Crafted with tender carp fish simmered in a rich, spice-infused tamarind gravy, this dish is a standout for those craving wholesome, sugar-free recipes. Featuring the warm essence of mustard seeds, aromatic curry leaves, and a medley of Indian spices like turmeric and garam masala, this curry is both healthy and irresistibly flavorful. Prepared in just 45 minutes, it’s ideal for busy weeknights yet impressive enough to serve guests. Pair it with steamed rice or warm flatbreads for a complete, guilt-free meal that’s not just delicious but also packed with nutrients.
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Recipe Information
Ingredients
- 500 grams carp fish (cleaned and cut into pieces)
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 medium onions (finely sliced)
- 1 teaspoon ginger (grated)
- 4 cloves garlic cloves (minced)
- 2 pieces green chilies (slit lengthwise)
- 2 medium tomatoes (finely chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1.5 tablespoons tamarind paste
- 1.5 cups water
- 10 leaves curry leaves
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
Instructions
Heat coconut oil in a large pan over medium heat.
Add mustard seeds to the heated oil and let them splutter for a few seconds.
Add the curry leaves, followed by the sliced onions. Sauté until the onions turn golden brown.
Stir in the grated ginger, minced garlic, and green chilies. Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and let the spices cook for a minute.
Mix the tamarind paste with 1.5 cups of water and pour it into the pan. Bring the mixture to a simmer.
Add salt to taste and carefully place the carp fish pieces into the curry. Make sure they are submerged in the sauce.
Cover the pan and let the fish cook on low to medium heat for 10-12 minutes or until the fish is tender and cooked through.
Gently stir in the curry to ensure the fish is coated with the sauce, but avoid breaking the pieces.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or flatbreads for a wholesome, sugar-free meal.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 30.0 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2895 mg | 62% | |
*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.
