Fisherman’s Curry
This aromatic fish curry is bursting with flavors of warm spices and vibrant herbs. The tender fish is gently cooked in a fragrant tomato and spice-infused sauce, creating a dish that is both comforting and exciting. With a touch of heat from green chilies and a squeeze of fresh lemon juice, this curry is a delightful addition to your mealtime repertoire. Serve it with steamed rice for a satisfying and flavorful dinner.
— Constant Cookbook
Ingredients
- juice 1 lemon
- 750g boneless, skinless firm white fish , cut into large pieces
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- ½ tsp whole black peppercorns
- 10 fresh curry leaves
- 2 onions , chopped
- 3 green chillies , finely chopped
- 1 tbsp grated ginger
- 4 garlic cloves , finely chopped
- 6 tomatoes , chopped or a 400g can chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tsp ground coriander
Instructions
- Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
- Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 152 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.1 milligram of sodium
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