Indian Fish CurrySubmitted by: LONESOMEDOVE120
IntroductionVivid yellow and brightly seasoned from a medley of spices this fish curry is typical of those found in the eastern Indian province of Bengal. Vivid yellow and brightly seasoned from a medley of spices this fish curry is typical of those found in the eastern Indian province of Bengal.
yellow onion, chapped
garlic cloves, minced
jalapeno chili pepper, minced
fresh ginger, grated
brown mustard seeds
tilapia or cod or halibut cut into 1" chunks
Transfer the tomato-spice mixture to a large Dutch oven. Partially cover and cook over low heat for about 15 minutes. Uncover and add the fish, stirring gently to coat with the sauce. Partially cover and cook until the fish is opaque throughout and the sauce is thick, about 30 minutes longer. Check the sauce halfway through the cooking time; if it seems to be getting too thick, stir in more water, about 1/2 cup at a time . Season to staste with salt.
Number of Servings: 6
Recipe submitted by SparkPeople user LONESOMEDOVE120.
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The 1 serv. measurements are in the Nutritional Breakdown. I'll try it tonight.1/3C oil..6, 2.67oz fish filets..1C onion..1.5 tsp sugar ..1C tomato..about 4tsp cumin..about 4tsp Mustard seed..2 cloves Garlic..3tsp ginger root fresh..2tsp ground Tumeric..Cilantro and Jalapeno to taste...I think??? - 1/11/12