Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 1 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, turmeric, cumin, and coriander and stir to combine.
5. Add the diced tomatoes and coconut milk and stir to combine.
6. Bring the mixture to a simmer and let cook for 10 minutes.
7. Add the fish pieces to the skillet and gently stir to coat with the sauce.
8. Cover the skillet and let cook for 10-15 minutes, or until the fish is cooked through.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 25g
Substitutions for ingredients:
- Any white fish can be used in place of the recommended fish fillets.
- Fresh tomatoes can be used in place of canned tomatoes.
- Olive oil can be used in place of vegetable oil.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different types of fish or seafood such as shrimp or scallops.
- Add a tablespoon of honey or brown sugar to the sauce for a sweeter flavor.
Tips and Tricks:
- Be gentle when stirring the fish into the sauce to avoid breaking it apart.
- Adjust the amount of curry powder to your preference for spiciness.
- Use fresh ginger for a stronger flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the curry in a large bowl with rice or naan bread on the side.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed broccoli
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bolwarra Fish Curry is a traditional Indian dish that originated in the coastal regions of India.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with rice or naan bread.
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Region: Indian