Indian Fish Curry revised
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 TBS canola oil1 yellow onion, chopped3 to 4 garlic cloves, minced1 jalapeno chili pepper, minced3 carrots, peeled and chopped1 green bell pepper peeled and chopped2 TBS Gram Masala2 TBS ground cumin2 TBS ground coriander, ground2 TBS ground turmeric1 TBS chili powder1 TBS smoked paparika2 tomatoes, chopped or 1 can diced tomatoes1 tsp sugar1 lb tilapia or cod or halibut cut into 1" chunks1/2 cilantro, minced
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.
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.
Nutritional Info 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
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