Spicy Fish Curry

Author: WildAJA

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Enjoy the delicious and aromatic fish curry with a wonderful balance of spices and creamy coconut milk. Feel free to adjust the level of spiciness and seasonings according to your preference.

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Ingredients:

Number of portions: 4
1 lb (450g)
firm white fish fillets (such as cod, tilapia, or haddock), cut into chunks
1
large onion, finely chopped
2
tomatoes, finely chopped
3 Clove(s)
garlic, minced
1-inch
piece of ginger, minced
2 Tablespoon(s)
vegetable oil
1 Teaspoon(s)
cumin seeds
1 Teaspoon(s)
ground coriander
1 Teaspoon(s)
ground cumin
1/2 Teaspoon(s)
turmeric
1/2 Teaspoon(s)
red chili powder (adjust to taste)
1/2 Teaspoon(s)
paprika
1/2 Teaspoon(s)
garam masala
Acc. to taste
salt
1 Cup(s)
coconut milk
Fresh cilantro leaves, chopped (for garnish)
Acc. to the need
Water
Garnish with chopped cilantro leaves before serving.
Serve the spicy fish curry with steamed rice or naan.

Preparation:

Preparation time: 15-30 min.
  1. Heat the oil in a large skillet or pot over medium heat. Add the cumin seeds and let them splutter.
  2. Add the chopped onions and sauté until they become soft and golden.
  3. Stir in the minced garlic and ginger. Sauté for about a minute until fragrant.
  4. Add the ground coriander, ground cumin, turmeric, red chili powder, and paprika. Mix well and cook for a couple of minutes until the spices release their aroma.
  5. Add the chopped tomatoes and cook until they turn into a thick sauce.
  6. Gently add the fish chunks to the pot, being careful not to break them. Coat the fish with the sauce.
  7. Pour in the coconut milk and mix well. If the curry seems too thick, you can add a bit of water to achieve your desired consistency.
  8. Cover the pot and let the curry simmer on low heat for about 10-15 minutes, or until the fish is cooked through and flakes easily.
  9. Sprinkle garam masala over the curry and gently stir.
  10. Taste the curry and adjust the seasoning with salt and additional spices if needed.

Author: WildAJA

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