Ingredients
Scale
- Fish fillets (cod, tilapia, or similar) 1.5 lbs
- Onion, finely chopped 1 large
- Tomatoes, diced 2 medium
- Ginger-garlic paste 2 tablespoons
- Turmeric powder 1 teaspoon
- Chili powder 1 teaspoon (adjust to taste)
- Cumin powder 1 teaspoon
- Coriander powder 2 teaspoons
Instructions
- Step 1: Marinate fish with 1/2 tsp turmeric powder and salt for 15 minutes.
- Step 2: Heat oil in a pan, add chopped onions and saute until golden brown. Add ginger-garlic paste and saute for a minute.
- Step 3: Add diced tomatoes, turmeric powder, chili powder, cumin powder, and coriander powder. Cook until the tomatoes soften and the oil separates from the mixture.
- Step 4: Gently add the marinated fish pieces to the pan. Coat them with the masala, then add 1 cup of water. Simmer gently for 8-10 minutes, or until the fish is cooked through. Avoid stirring too vigorously to prevent the fish from breaking.
- Step 5: Garnish with fresh coriander leaves. Serve hot with rice or naan.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat, adding a splash of water if needed, to prevent the fish from drying out.
- Serve your incredible curry with fluffy basmati rice and a cooling dollop of plain yogurt for a truly balanced meal.
- For an extra layer of flavor, bloom your spices in the hot oil for 30 seconds before adding the onions – it really wakes them up!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American