I must admit that I haven’t played much with fish curries. But then I had some at my favorite Indian restaurant in Winston, Turmeric, and I realized that curry is a great way to eat cheap, mild fish. Because even if your fish isn’t the freshest halibut, the strong curry flavors can carry it to the finish line.
So I made this curry from my big Indian curry cookbook. At less than 250 calories per serving, it’s a lovely staple in my curry repertoire.
Indian Green Fish Curry
Ingredients (serves 4):
- 1/4 tsp ground turmeric
- 2 T lime juice
- pinch kosher salt
- 4 fish fillets (such as cod, tilapia or halibut), skinned and cut into 2-inch chunks
- 1 onion, chopped
- 1 jalapeno, sliced
- 1 garlic clove, crushed
- 1/4 c. cashew nuts, unsalted
- 1/2 tsp fennel seeds
- 2 T canola oil
- 1/4 tsp cumin seeds
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 2/3 c. water
- 3/4 c. plain or Greek yogurt
- 3 T chopped cilantro
Mix turmeric, lime juice and salt, then rub over fish. Cover and marinate 15 min.
Meanwhile, grind onion, jalapeno, garlic, cashews and fennel seeds to a paste with food processor or mortar and pestle. Set aside.
Heat oil in large heavy frying pan and fry cumin seeds until they begin to splutter, 2 min. Add paste and fry for 5 min, then stir in ground coriander, cumin, salt and water. Cook 2-3 min. Stir in yogurt and chopped cilantro. Simmer for 5 min. Add fish pieces and gently stir in. Cover and cook gently, 10 min, until the fish is tender and flakes away.
Spoon fish curry over rice and garnish with more cilantro or any other herbs you have desire.
I always feel like an East Indian meal is authentic if you crunch down on whole seeds – be it curry, fennel or corriander. Just a wonderfully exotic mix of flavors coating every firm, flaky piece of fish.
Enjoy, friends! xoxo
Seasoned to Taste 