Ingredients with Measurements:
- 1 lb. white fish fillets
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. salt
- 1 cup water
- 2 tbsp. tamarind paste
- 1 tbsp. brown sugar
- 1 tomato, chopped
- 1 green chili, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a skillet over medium heat.
2. Add the cumin and coriander seeds and cook for 1 minute.
3. Add the onion, garlic, and ginger and cook until the onion is translucent.
4. Add the turmeric, chili powder, and salt and cook for 1 minute.
5. Add the water, tamarind paste, and brown sugar and stir well.
6. Add the tomato and green chili and cook for 5 minutes.
7. Add the fish fillets and cook for 10 minutes or until the fish is cooked through.
8. Garnish with cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 9g
Protein: 23g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use coconut milk instead of water for a creamier curry.
- Add shrimp or other seafood to the curry.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
- Serve with rice or naan bread.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the fish curry in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with chopped cilantro.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fish curry is a popular dish in many cultures, including Indian and Thai cuisine.
Flavor profiles:
The tamarind adds a tangy and slightly sweet flavor to the curry, while the spices add warmth and depth.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian