Easy Fish Curry Recipe
Fish Curry does just that with a heady combination of aromatic curry leaves, sharp chili, and tangy tamarind, it's one of those dishes that you end up licking off an empty plate with your finger.
Fish Curry does just that with a heady combination of aromatic curry leaves, sharp chili, and tangy tamarind, it's one of those dishes that you end up licking off an empty plate with your finger.
Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. There Amazing Health Benefits of Eating Fish.
- Good for your heart.
- High in nutrients.
- Protects your brain.
- Boosts mood and keeps depression at bay.
- Reduces risk of autoimmune diseases.
Let's Make Easy Fish Curry.
Prep Time: 15 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
Ingredients
| Ingredients | Quantity |
| ALCO Turmeric Powder | 1 tsp |
| Cinnamon Stick | 2 inches |
| ALCO Kashmiri Chili Powder | 1/2 tsp |
| Kasoori Methi (dried fenugreek leaves) | 1/2 tsp |
| ALCO Garam Masala | 1 tsp |
| ALCO Fish Curry Masala | 1 tbsp |
| Salt | As needed |
| Tamarind paste | 2 tsp |
| Onions | 6 small |
| Garlic & ginger paste | 3 tsp |
| Curry leaves | 30 |
| Coconut milk | 3 x 400 ml |
| Coconut oil | 4 tbsp. |
| Monkfish tails (skinned and boned) | 1kg |
METHOD:
- Firstly, peel and roughly chop the onions. Then soak the fenugreek leaves in a tbsp of hot water. Now in a large saucepan, bring the cooking oil to heat on high.
- When it sizzles around a hot spoon, then add & toss in the cinnamon stick, chopped onions, and ginger- garlic paste and sauté for 10 mins until the onions are soft and golden.
- Now next, add the curry leaves, Turmeric Powder, Kashmiri Chili Powder, garam masala and fish curry masala sauté for another 5 mins.
- Then stir in the tamarind paste, coconut milk, and Kasoori Methi and cook for 10 mins on medium to low heat.
- Now cut the monkfish into a bite-sized cube. When the time is up on the curry, drop the pieces in, and cover and simmer for a couple of mins, until the fish turns opaque white and oil floats to the surface of the curry. Serve Fish Curry with steaming hot basmati rice.
FOR MORE RECIPES:
https://alcoeats.com/blogs/recipes
