Indian Fish Curry

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 205.2

Total Fat: 13.2 g
Cholesterol: 36.7 mg
Sodium: 32.2 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.1 g
Protein: 15.0 g

View full nutritional breakdown of Indian Fish Curry calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 6

Ingredients

canola oil

yellow onion, chapped

garlic cloves, minced

jalapeno chili pepper, minced

fresh ginger, grated

ground cumin

ground coriander

brown mustard seeds

ground turmeric

tomatoes, chopped

sugar

salt

tilapia or cod or halibut cut into 1" chunks

cilantro, minced

Directions

In a large frying pan over medium-high heat, warm the oil. Add the onion and saute until it starts to turn golden, 5-7 minutes. Stir in the garlic, chili pepper, ginger, cumin, coriander, mustard seeds, and turmeric and saute until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Add the tomatoes, sugar, and 1 teaspon salt and saute until the tomatoes begin to release their juices. Pour in 1-1/2 cups water and deglaze the pan, stirrin gand sraping up the browned bits on the bottom of the pan with a wooden spoon.

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.