Indian Fish Curry
Surprisingly easy to make! You can adjust the spice by using more or less whipping cream. Ghee and spices can be found in your local Indian market or the international section of your supermarket. You may also make this dish vegetarian by using eggplant, okra or cauliflower.
Yield: 4 Servings Ready in 40 minutes
favorite of 9 people 8 people want to try
|2 PiecesBoneless cod fillet|
|2/3 CupVegetable Ghee|
|1 Medium red onion; sliced|
|3 Shallots; sliced|
|2 Big chili peppers (red and green); deseeded and chopped|
|2 Bell peppers (yellow or orange); chopped|
|1 big fingerGinger; diced or crushed|
|6 ClovesGarlic; sliced|
|3 Tomatoes; chopped|
|2 StalksGreen Onion; chopped|
|3 StalksFresh Coriander; chopped lightly|
|1/2 CupWhipping cream|
|2 TablespoonsYellow curry powder (shan brand)|
|2 TeaspoonsCumin powder|
|2 TeaspoonsCoriander powder|
|2 TeaspoonsGaram Masala powder|
|1 TeaspoonTurmeric powder|
|1 Pinchfresh ground black pepper|
Indian Fish Curry Preparation
Heat a wok with high heat. Add ghee and heat until steaming. Reduce heat and add ingredients in this order, cooking each until soft (1-2 minutes): Onion, shallots, chili peppers, bell pepper, ginger, garlic, tomatoes, green onion and coriander. Remove from heat.
Combine: Salt, yellow curry powder, cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper
Place wok back over medium heat, add spices and mix. Add 1/2 cup whipping cream (or to taste). Cube fish and add. You may also make this dish vegetarian by using eggplant, okra or cauliflower. Simmer 5 minutes or so or until fish is cooked, remove from heat and serve immediately with basmati rice.
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