I’m so excited to share with you this low fat and filling comfort food; fish curry is so Yummy recipe and really easy to make, slightly spicy and very flavourful that can be served with plain Rice or Roti. I like the red colour of this curry and that combination of spices and sourness…it’s just madness!!
Since fish is so delicate and has a soft texture you don’t want to over power it with any strong flavours, so season the fillets with salt and pepper and marinate with garlic and lemon for about 10-15 mints.
I used Basa fish fillets in this recipe, but any white fish can be used or any kind of your favourite fish, don’t forget that a couple servings of seafood every week can make a difference so make sure to check out more Fish recipes.
If you do try this recipe out, please leave me a comment below and let me know how it turns out.
Fish Curry Recipe
Flavourful and delicious fish curry, easy and quick to make
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Amount Per Serving
Calories from Fat 206
% Daily Value *
Total Fat 23g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Total Carbohydrates 12g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 450G white fish fillets (about 5)
- 4 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 4 garlic cloves, minced
- 1 squeezed lemon juice
- 1 tsp pepper, freshly crushed
- 1 tbsp fennel seeds
- 1 tsp chilli powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 fresh green chillies, seeded and crushed
- 2 tbsp fresh coriander, chopped
- Salt to taste
- In a shallow bowl marinate the fish fillets with 1 tsp garlic, 2 tbsp of lemon juice, salt and pepper, set aside for 10 to 15 mints.
- In a non-stick skillet heat oil over medium-high heat, Lay the fish, and Cook for 2 to 3 minutes without moving them, flip the fillets to the other side and cook for another 2 to 3 mins, take the fish out from the skillet and set aside.
- Add fennel seeds to the skillet followed by the onions and sauté for 2 mints; add tomatoes, remaining garlic, green chillies, salt and the remaining spices (masala) and cook for some time, add about 1 cup of water and bring to a simmer, add the fillets and the remaining lemon juice and cook for 10 mints garnish with chopped coriander before serving; Voila!.