Ingredients:
- 500 grams fish fillets (any firm white fish, such as tilapia or cod)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (optional)
- 1 cup coconut milk
- A handful of fresh coriander leaves, chopped
- Salt to taste
- Water as needed
Instructions:
- Rinse the fish fillets under cold water, pat them dry, and cut them into medium-sized pieces. Set aside.
- Heat oil in a large pan or a kadai over medium heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Let them splutter for a few seconds.
- Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for another minute until the raw smell of garlic disappears.
- Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute to roast the spices.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Pour in the coconut milk and season with salt. Stir well and bring the mixture to a gentle simmer.
- Carefully add the fish pieces to the curry. Be gentle while stirring to avoid breaking the fish. Ensure that the fish pieces are submerged in the curry.
- Cover the pan and let the fish cook in the curry for about 8-10 minutes or until it is cooked through and flakes easily with a fork. Be cautious not to overcook the fish, as it can become dry and rubbery.
- Once the fish is cooked, garnish the curry with fresh coriander leaves.
- Serve the fish curry hot with steamed rice or naan bread. Enjoy the flavorful and aromatic fish curry!
- Feel free to adjust the spices and seasonings according to your taste preferences.
