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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 8.5 g
  • Cholesterol: 30.5 mg
  • Sodium: 107.6 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 17.7 g

View full nutritional breakdown of Indian Fish Curry revised calories by ingredient
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Indian Fish Curry revised

Submitted by: NIKI778

Introduction

This is my revamp of a recipe submitted by LONESOMEDOVE120, I added more veggies because I like to have lots of veggies in my curries, and I added some additional spices for more flavor. I also included quanties in my recipe to make it easier for others to follow. This is my revamp of a recipe submitted by LONESOMEDOVE120, I added more veggies because I like to have lots of veggies in my curries, and I added some additional spices for more flavor. I also included quanties in my recipe to make it easier for others to follow.
Number of Servings: 6

Ingredients

    2 TBS canola oil
    1 yellow onion, chopped
    3 to 4 garlic cloves, minced
    1 jalapeno chili pepper, minced
    3 carrots, peeled and chopped
    1 green bell pepper peeled and chopped
    2 TBS Gram Masala
    2 TBS ground cumin
    2 TBS ground coriander, ground
    2 TBS ground turmeric
    1 TBS chili powder
    1 TBS smoked paparika
    2 tomatoes, chopped or 1 can diced tomatoes
    1 tsp sugar
    1 lb tilapia or cod or halibut cut into 1" chunks
    1/2 cilantro, minced

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Directions

In a large frying pan (with a lid) over medium-high heat, warm the oil. Add the onion, pepper, carrots, garlic, and jalapeno and saute until it starts to turn golden, 5-7 minutes. Stir in the 1 TBS cumin, 1 TBS coriander, 1 TBS gram masla, and 1TBS turmeric and saute until the spices are fragrant and evenly coat the veggies about 1 minute. Add the tomatoes, sugar, saute until the tomatoes begin to release their juices. Pour in 1-1/2 cups water and deglaze the pan, stirring gand sraping up the browned bits on the bottom of the pan .

If your pan does not have a lid transfer the tomato-spice mixture to a large Dutch oven. Partially cover and cook over low heat for about 10 minutes.

While this mixture is cooking add 1TBS of the following to the fish pieces: chili powder, cumin, tumeric, corriander, papriaka, and gram masala. Mix thourghly to coat.

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 15 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 . Serve with fresh chopped cilantro over brown rice (rice not included in nutrion calculation).

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NIKI778.






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