Description
A rich and flavorful fish curry that embodies warmth and comfort, perfect for family gatherings.
Ingredients
- 1/2-3/4 tsp carom seeds (ajwain) – optional
- 1/2 tsp red chili powder or cayenne pepper
- 1/4 tsp turmeric powder
- 3/4 tsp kosher salt
- 1 lb firm-fleshed white fish (like cod, halibut, or tilapia), cut into 2-3 inch pieces
- 1 tsp lemon juice
- 1/3 cup + 2 tbsp avocado oil (or other neutral oil, divided)
- 2 medium yellow onions, finely chopped
- 7 garlic cloves, finely chopped
- 1 inch piece ginger, finely chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chili powder (or sub paprika)
- 1/2 tsp optional extra red chili powder or cayenne pepper
- 1/2 tsp turmeric powder (for masala)
- 1 1/2 tsp kosher salt (for masala)
- 2 ripe tomatoes (like Roma or plum), finely chopped
- 3-5 Thai or bird’s eye green chili peppers (whole or sliced in half)
- 1/4 tsp freshly ground black pepper
- 1-2 tbsp julienned ginger
- 3 tbsp cilantro leaves, finely chopped
- 1-2 tsp lemon juice
Instructions
- In a large bowl, combine the carom seeds, red chili powder, turmeric, and salt. Toss the fish pieces gently to coat thoroughly. Squeeze in the lemon juice and mix again. Set aside to marinate briefly.
- Heat ⅓ cup of the oil in a large pan over medium-high heat. Add the finely chopped onions and sauté until golden, about 18 minutes.
- Deglaze the pan with ¼ cup water. Add the garlic and ginger, continuing to sauté for another 2 minutes until fragrant. Deglaze again with an additional 2 tbsp water. Add the coriander, cumin, Kashmiri chili powder, optional red chili powder, turmeric, and salt, stirring to bloom the spices.
- Incorporate the chopped tomatoes, and cook until the mixture thickens and the oil separates from the masala, about 5 minutes.
- Pour in 1 cup of water and allow it to simmer. Meanwhile, in a nonstick skillet, heat the remaining 2 tbsp oil and add the fish pieces in a single layer. Pan-fry for 4 minutes per side until golden brown.
- Turn off the heat and set the fish aside. Return to the curry, increase the heat, and sauté out excess water until the oil separates. Adjust thickness by adding ¼-½ cup of water as preferred.
- Lower the heat and let the flavors meld for 2-3 minutes. Garnish with green chili peppers, black pepper, julienned ginger, cilantro, and additional lemon juice. Serve with naan or roti.
Notes
For milder heat, adjust the number of green chilies. Taste your curry as it cooks to adjust seasonings.
