Have you ever craved a dish that transports you to exotic lands with its aroma and taste? Look no further than this tantalizing Turmeric Fish Curry. It’s a symphony of flavours that will dance on your taste buds and leave you wanting more.
About the Recipe
You’ll want to add this turmeric fish curry to your repertoire. It’s a flavour-packed dish that beautifully showcases the goodness of turmeric. The spices’ warmth melds seamlessly with coconut milk’s creaminess, creating a rich, comforting sauce enveloping tender fish pieces.
Why You’ll Love This Recipe
Where do I begin? The vibrant hues, the harmony of spices, the creamy coconut base – this curry ticks all the boxes. It’s fuss-free yet impressive, with layers of flavour that will have you going back for seconds. One bite and you’ll be transported to an aromatic Indian kitchen.
Turmeric Fish Curry
Cooking Tips
For best results, use a firm, white fish like cod or halibut. Grating fresh turmeric adds unbeatable vibrancy. Let the curry simmer gently to allow the flavors to meld. And don’t forget a squeeze of lime juice right before serving for that bright, zingy note.
Serving and Storing Suggestions
This curry is best served hot, ladled over steamed basmati rice or with fresh naan on the side. For leftovers, let the curry cool completely before refrigerating in an airtight container for 2-3 days. Prep time: 15 minutes. Cooking time: 20 minutes. Serves 2-4.
Similar Recipes
- Thai Red Curry Fish
- Coconut Shrimp Curry
- Goan Fish Curry
- Bengali Mustard Fish Curry
- Nutrient Benefits
- Not only is this Turmeric Fish Curry a flavor bomb, but it’s also packed with nutrients that are good for your body. Turmeric is a powerful anti-inflammatory, and the combination of fish and coconut milk provides a healthy dose of omega-3 fatty acids and essential vitamins. It’s a guilt-free indulgence that your taste buds and body will thank you for.
Nutrient Benefits
Turmeric is a nutritional powerhouse rich in curcumin, an antioxidant and anti-inflammatory compound. Fish like cod provides lean protein and heart-healthy omega-3s. The curry is also a good source of vitamins and minerals from the spices and coconut milk.
Turmeric Fish Curry
Ingredients
- 200 gms White Fish Fillets (boneless, skinless, chopped)
- 2 tsp Mustard Seeds
- 3/4 tsp Curry Powder
- 1/3 tsp Red Chilli Powder
- 1 1/2 tsp Ginger (finely grated)
- 2 cloves Garlic (small, chopped)
- 3/4 tbsp Fresh Turmeric (grated)
- 3/4 tbsp Ghee
- 250 ml Coconut Milk
- 3/4 tbsp Palm Sugar
- Coarse Sea Salt (as per taste)
- 1/3 tbsp Lime Juice
- Black Pepper Powder as per taste
- Coriander Leaves as required (optional)
- Curry Leaves (few)
Instructions
- Grind the mustard seeds, curry powder, red chilli powder, ginger, garlic, salt and turmeric to a fine paste.
- Heat ghee in a pan over medium flame.
- Add the ground paste and stir well.
- After 2 minutes, add the coconut milk and sugar.
- Stir well and reduce flame to low.
- Simmer for 3 to 4 minutes or until it has reduced slightly.
- Add the chopped fish and cook for a further 5 to 8 minutes.
- Continue to cook until the fish is cooked properly.
- Add lime juice and black pepper powder.
- Garnish with coriander leaves and curry leaves.
- Serve with rice.
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Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Without a doubt. Frozen fish fillets work perfectly well in this recipe. Just be sure to thaw them completely before adding them to the curry. You may need to adjust the cooking time slightly, depending on the thickness of the fillets.
I’m not a fan of coconut milk. Can I substitute it with something else?
While coconut milk is integral to the flavor and texture of this dish, you could try using a combination of water and heavy cream or full-fat yogurt as a substitute. However, the overall taste and consistency will be different from the original recipe.
Can I make this curry ahead of time?
Yes, you can. In fact, like many curries, the flavors in this dish tend to meld and deepen the longer it sits. Just be mindful not to overcook the fish during the initial cooking process. You can prepare the curry base ahead of time and add the fish just before serving.
What type of fish is best for this recipe?
This recipe works well with firm, white fish fillets like cod, halibut, or tilapia. However, feel free to experiment with other varieties like salmon or tuna if you prefer a more robust flavor.
Can I adjust the spice level to suit my taste preferences?
Surely. This recipe can be easily adjusted to your desired level of heat. If you prefer a milder curry, reduce the amount of red chili powder or omit it altogether. For a spicier kick, you can increase the quantity of red chili powder or add some finely chopped fresh chilies to the mix.
