Delicate chunks of white fish cooked in a tangy and garlicky tomato curry. Soak up the curry with a hot bowl of basmati rice.
A weeknight dinner demands something that is quick and easy but still satisfies your soul. I love this fish curry since it’s so easy to make with a few ready ingredients. There is no major chopping involed and a few basic spices do the trick. This tangy curry is a perfect dinner recipe after a busy day.
Dinner is ready in 20 minutes or less.
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Prep time: less than 10 minutes
Cooking time: Less than 20 minutes
500 gms of any white fish – I used cod. Cut the fish into 2 inch chunks
1 cup Tomato pulp – I used a ready can of organic tomato pulp
10 fresh curry leaves
1 tsp mustard seeds, coarsely crushed in a spice grinder
½ tsp fenugreek seeds
1 tsp red chili powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
2 tsp garlic, finely chopped
1 tbsp lemon juice
Salt to taste
Fresh coriander leaves for garnish
Rub the individual pieces of fish with salt and lemon juice and keep aside.
Heat oil in a heavy bottom pan or kadai. Once hot, add the fenugreek seeds and crushed mustard seeds and sauté for less than a minute. Now add the garlic and sauté until the garlic changes color. Add the curry leaves followed by the tomato pulp. Stir the tomato pulp with the garlic and curry leaves and let it simmer for 10 minutes. Cover the pan.
After 10 minutes, you will notice that the oil has separated from the tomato onto the sides. This means that the masala is ready. Now add red chili powder, turmeric powder, coriander powder and garam masala. Add salt to taste but remember that the fish pieces also have salt so adjust accordingly. Blend the spices with the tomato mixture on low heat.
Cook for a minute until the spices are well infused with the tomato pulp. Now add the fish pieces to the pan and a cup of water. Lightly turn the fish pieces in the curry once to ensure that the fish is covered with the curry. Now cover the pan and cook for 10 minutes or until the fish is cooked.
Once the fish is cooked, turn off the heat, pour lemon juice and garnish with fresh coriander leaves.
This fish curry tastes absolutely divine with a bowl of basmati rice and a red onion salad on the side.
You can adjust the consistency of the curry based on your preference.