How To Make Super-quick fish curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 500g white fish fillets, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder (adjust according to spice preference)
- 400ml coconut milk
- 1 tbsp fish sauce
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
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Add the curry powder, turmeric, cumin, and chili powder. Stir well to coat the onion mixture with the spices.
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Add the fish fillets to the pan and cook for 2-3 minutes on each side, until lightly browned.
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Pour in the coconut milk and fish sauce. Stir to combine the ingredients.
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Reduce the heat to low and let the curry simmer for 10-15 minutes, until the fish is cooked through and the flavors have melded together.
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Squeeze in the lime juice and season with salt and pepper to taste.
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Serve the fish curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 325kcal
- Total Fat : 21g
- Saturated Fat : 16g
- Cholesterol : 62mg
- Sodium : 500mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 28g
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