Fish Curry
Simple Recipes Potatoes Fish and Seafood Meat Dishes Indian
I was craving a good curry so much... And this one is simple to prepare and very light, so you can make it for dinner.
Ingredients
1.5 kg fish (hake, cod, sea bream, mackerel, etc.)
1 onion
4 garlic cloves
1 can tomatoes (400g)
5 floury potatoes
2 level teaspoons turmeric
1 teaspoon curry powder
1 teaspoon Garam Masala
chili flakes (about 4 grinds)
2 tablespoons flour
4 tablespoons oil
salt, pepper
Servings: 4
How to prepare fish curry
- Clean the fish of intestines and scales, then cut off the head and tail (don't throw them away, they can be stored in the freezer for fish soup). Cut the fish into pieces that will fit in the pan you'll be cooking in.
- Mix the flour with 1 teaspoon turmeric, 1 teaspoon salt, and 1 teaspoon pepper. Pat the fish dry with paper towels and coat them in this mixture.
- Fry the fish in hot oil, about 2 minutes on each side. Remove from the pan and keep warm.
- In the remaining oil, sauté the finely chopped onion. When softened, add the crushed garlic and sauté for another minute. Then add the canned tomatoes, drained of juice and mashed with a fork. Season with salt, chili, 1 teaspoon turmeric, Garam Masala, and curry. Sauté everything for another 5 minutes.
- Add 2 1/2 cups water and the cubed potatoes and let everything simmer over medium heat for about 30-40 minutes (until the potatoes are cooked and start to break down easily). Use a potato masher to crush some potatoes, just enough to thicken the curry slightly. Taste the curry for salt and other seasonings.
- Place the fish pieces in the curry, reduce the heat to low, cover the pan, and let simmer for another 10 minutes.
* you can add 2 tablespoons of sour cream, yogurt, or coconut milk to the curry before adding the fish; I didn't add any this time - Sprinkle with chopped parsley. Serve with boiled rice.
Coat the fish in seasoned flour
Fry the fish, 2 min. on each side
The tomato sauce
Add the potatoes and water
Simmer the fish in the curry
Fish Curry
