Easy Fish Curry

Nutrition values are AI-estimated based on ingredients.

• Several large, thick slices of white-fleshed fish
• Salt to taste
• 1.5 tsp turmeric powder
• 1-2 tbsp coriander seeds
• 1 tsp cumin seeds (for green masala paste)
• 2-3 green chilies
• 1 inch ginger, chopped
• 4-5 peeled garlic cloves
• 0.5 tsp black peppercorns (for green masala paste)
• 1 inch cinnamon stick (for green masala paste)
• 2-3 cloves
• 0.25 cup fresh coriander leaves, chopped (for green masala paste)
• Cooking oil
• 1 medium onion, finely chopped
• 1 small-to-medium tomato, finely chopped
• 1 cup coconut milk
• Fresh coriander leaves for garnish, chopped
• Cumin seeds (for tempering)
• Black peppercorns (for tempering)
• Cinnamon stick (for tempering)

1. 1Marinate fish slices with salt and turmeric powder, rubbing gently to coat both sides.
2. 2Combine coriander seeds, cumin seeds, green chilies, chopped ginger, garlic cloves, black peppercorns, cinnamon stick, cloves, and fresh coriander leaves in a mixer jar with water, then blend into a smooth green paste.
3. 3Heat cooking oil in a kadai, add whole spices (cumin seeds, black peppercorns, cinnamon stick) and temper briefly.
4. 4Add finely chopped onions to the kadai and sauté until softened and light brown.
5. 5Add chopped tomatoes and a sprinkle of salt, cook until softened, then add turmeric powder and mix in.
6. 6Pour the prepared green masala paste into the kadai, rinse the mixer jar with a bit of water, add the "masala water" to the kadai, stir well, and bring to a simmer.
7. 7Gently place marinated fish slices into the simmering curry base, gently stir to coat, cover with a lid, and cook the fish.
8. 8Remove the lid, pour in coconut milk, gently stir, and simmer for a few more minutes.
9. 9Garnish the fish curry with freshly chopped coriander leaves.

These instructions are our analysis of the original video. Watch on YouTube →