Category: Main Dish | Prep Time: 20 mins | Cook Time: 20 mins
Makes: Approx. 4 servings
While the term “curry” refers to a variety of dishes found in India, Pakistan, Bangladesh and Thailand, all curries feature a delicious mixture of spices and chilies!
Our fish curry, courtesy of SOS mothers in India, is a healthy and flavorful way to incorporate protein-packed fish into any diet. We recommend serving it with some freshly baked naan or basmati rice!
Did you know? The word “curry” comes from the South Asian word “kori,” which is a sauce with cooked meat or fish.
- 2 lbs. white, flaky fish (fresh or frozen tilapia works best)
- 2 tbsp. garlic paste
- 2 tbsp. ginger
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. garam masala powder
- 4 tbsp. tomato puree
- Salt and pepper, to taste
- ¼ cup olive oil
- 2 onions, diced
- 2-3 green chilies
- 2/3 cup water
- Rice or naan (optional)
- Medium frying pan
1. Heat your oil in a medium sized pan. At the same time, cut your fish into medium-sized pieces, making sure that the filets are deboned and cleaned. Add your fish to the pan and fry on medium heat, 2 ½ minutes each side. Drain the fish on a paper towel and set aside.
2. Dice the onions and add them to the pan, cooking until golden and translucent. Add the turmeric, garam masala, salt, pepper and cumin to the pan. Allow them to cook for 10 seconds. Transfer the garlic, ginger and tomato paste to the pan. Cook the mixture for about 5 minutes.
3. Add in the water, bringing the mixture to a boil. Add in the cooked fish and reduce the heat to a simmer, cooking for 10 minutes.
4. Serve with rice or naan. Makes 4 servings.
5. Enjoy with family and friends!
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