Fish Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 343.6
- Total Fat: 12.1 g
- Cholesterol: 66.2 mg
- Sodium: 183.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.3 g
- Protein: 45.2 g
View full nutritional breakdown of Fish Curry calories by ingredient
Introduction
A tasty fish dish that any Indian food lover will enjoy! This recipe is packed with potassium. A tasty fish dish that any Indian food lover will enjoy! This recipe is packed with potassium.Number of Servings: 4
Ingredients
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2 tbsp (olive or canola) oil
2 onions, chopped
2 cups zucchini, sliced
20 g/0.7 oz root ginger, peeled and chopped
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
2 halibut fillets, cut into 2.5 cm/1" pieces
1 can tomatoes
(salt to taste)
Directions
Heat the oil and fry the onion for 2 minutes.
Add zucchini and fry for another 2 minutes.
Add ginger, garlic, turmeric, chili powder, ground coriander and ground cumin and fry for 20 seconds.
Add fish and stir gently.
Add the tomatoes and salt (if using... I never do in spicy Indian dishes).
Cover and simmer for 10 minutes or until the fish is tender.
Garnish with fresh coriander leaf.
Number of Servings: 4
Recipe submitted by SparkPeople user FLYINGANN.
Add zucchini and fry for another 2 minutes.
Add ginger, garlic, turmeric, chili powder, ground coriander and ground cumin and fry for 20 seconds.
Add fish and stir gently.
Add the tomatoes and salt (if using... I never do in spicy Indian dishes).
Cover and simmer for 10 minutes or until the fish is tender.
Garnish with fresh coriander leaf.
Number of Servings: 4
Recipe submitted by SparkPeople user FLYINGANN.
Member Ratings For This Recipe
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RUTHXG
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1981VIRAGO
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WATCHMEWORK
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CRUCIAN67
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TCROOK123
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GEORGIANA9
I LOVE INDIAN FOOD. I USE THIS RECIPE ONLY WITH CHICKEN BECAUSE I DIDN'T HAVE FISH ON HAND. WILL TRY IT WITH FISH NEXT TIME. THIS RECIPE IS AWESOME . REGRAMA WAS ASKING WHERE THE CURRY SPICE WAS . WELL THE CURRY SPICE IS THE TURMERIC, CHILI POWDER, CORIANDER, CUMIN GINGER ROOT - ALL PUT TOGETHER. - 7/22/09
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CD750530
REDGRAMA, Curry Powder isn't a spice, it's a mix of spices. I believed it was developed for colonial English in India to tone down flavors and for convenience. All authentic Indian food is made with individual spices to vary flavors from dish to dish, better than the sameness of curry powder. - 5/24/09
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DINARLY
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CHUICAFINA
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CONTENTMENT09
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TBATTEY
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SHIITAKE
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DEISTEXTREMIST
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PICKIE98
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4CONNIESHEALTH
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ONLINEZOMBIE
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LOISINOLA
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PATRICIAANN46
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POOHSHUNNY
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LEANJEAN6
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PARTSBANK
I call this "Indian Food Lite," both for the low-fat/low-calorie aspect, but also because it just didn't get to the filling, comfort food satisfaction of Indian restaurant food. I think it is the missing ghee. Since I need to cut back on calories and fat (and forget about the ghee), this was good. - 8/30/10
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COROZALOVE
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KITTYF54
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LILACVIRGINIA
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PHRASER
I made this pretty much as described but used monkfish instead of halibut. It was great, and will go into the regular rotation. The only thing I would change next time is to add a little lemon juice or tamarind water to make it a little more acid. We served with brown basmati rice and mixed veg. - 5/30/10
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