Fish curry with yogurt sauce.
While the term "curry" refers to a variety of dishes found in India, Pakisatan, Bagladesh, 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!
- 2 lbs of white, flaky fish [tilapia works best, and it can be fresh or frozen]
- 2 tbsp garlic paste
- 2 tbsp ginger [fresh is best]
- 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 to 3 green chilies [depending on your spice preference]
- 2/3 cup water
Heat your oil in a medium sized sauté pan. At the same time, cut your fish into medium-sized pieces, making sure the filets are deboned and cleaned. Add your fish to the pan and fry on medium heat for 5 minutes (2 ½ on each side). Drain the fish on a paper towel and set aside.
Dice the onions and add them to the pan, sautéing until golden and translucent. Add the turmeric, garam masala, salt, pepper and cumin to the pan and allow them to cook for 10 seconds. Transfer the garlic, ginger and tomato paste to the pan, and cook the mixture for about five minutes.
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.
Serve with rice or naan [makes 4 servings].