Classic fish curry is a popular and flavorful seafood dish that has been a favorite in many cuisines for generations. The dish features tender chunks of firm white fish, such as cod, halibut or tilapia, that are cooked in a spicy and aromatic curry sauce made with a blend of fragrant spices, such as cumin, coriander, turmeric, and chili powder, along with diced tomatoes and creamy coconut milk. The dish is usually served hot and garnished with fresh cilantro. Classic fish curry is a versatile dish that can be adjusted to suit individual tastes, and it can be served with steamed rice or crusty bread, making it a perfect meal for any occasion.
.400gm firm white fish, cut into bite-sized pieces (such as cod, halibut, or tilapia)
.2 tablespoons vegetable oil
.1 onion, finely chopped
.2 garlic cloves, minced
.1 tablespoon ginger paste
.1 tablespoon cumin powder
.1 tablespoon coriander powder
.1 teaspoon turmeric powder
.1 teaspoon chili powder
.1 can (400 gm) diced tomatoes
.1 can (400 gm) coconut milk
.Salt and pepper to taste
.Cilantro for garnish
Instructions
Heat the vegetable oil in a large pot or wok over medium-high heat.
Add the chopped onion, minced garlic, and ginger paste to the pot and sauté until the onion is translucent, about 2-3 minutes.
Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pot and stir until the spices are fragrant, about 1 minute.
Pour in the diced tomatoes and their juices and stir until the ingredients are combined.
Add the coconut milk to the pot and stir until the sauce is well combined.
Bring the curry to a boil, then reduce the heat to low and simmer for about 10 minutes.
Add the fish pieces to the curry and gently stir to coat the fish in the sauce.
Simmer the curry for another 10-15 minutes or until the fish is cooked through.
Season the curry with salt and pepper to taste.
Remove the curry from the heat and serve it hot, garnished with fresh cilantro.
Enjoy your delicious Classic Fish Curry with steamed rice or crusty bread.
Recipe by : Aziz Hussain