Ingredients
- Fish fillets (cod, tilapia, or similar) – 1.5 lbs, cut into 2-inch pieces
- Onion – 1 large, finely chopped
- Tomato – 2 medium, chopped
- Ginger-Garlic Paste – 2 tablespoons
- Turmeric Powder – 1 teaspoon
- Red Chili Powder – 1 teaspoon (adjust to taste)
- Curry Powder – 2 teaspoons
- Coconut Milk – 1 can (13.5 oz)
Instructions
- Step 1: Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Step 2: Add the ginger-garlic paste and sauté for another minute until fragrant. Stir in the chopped tomatoes, turmeric powder, red chili powder, and curry powder. Cook until the tomatoes soften and the spices are well combined, about 5 minutes.
- Step 3: Pour in the coconut milk and bring to a simmer. Reduce heat to low and let it simmer for 10 minutes, stirring occasionally, allowing the flavors to meld.
- Step 4: Gently add the fish pieces to the curry sauce. Be careful not to overcrowd the pot. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
- Step 5: Garnish with fresh cilantro (optional). Serve hot with rice or naan bread.
Notes
- Store leftover fish curry in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat, adding a splash of water or coconut milk if needed, to prevent the fish from drying out.
- Serve this vibrant curry with a side of fluffy basmati rice and a dollop of plain yogurt to balance the spice.
- For a deeper, richer flavor, bloom the spices (turmeric, chili, and curry powder) in a little hot oil before adding them to the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American