Grilled fish is the most convenient way to include in your diet. But on weekdays, we can go an extra mile and make something special out of the same fish.
Fish curry is one such recipe which is perfect for weekends. Fish is simmered in a sweet and sour tomato based gravy with some basic Indian spices. Served with some steamed rice, it makes a complete meal.
Salmon is the most popular fish in our house, mainly for its health benefits. I also like to use Sardines and Tilapia once in a while.
I like to marinate the fish and sear it for 2-3 minutes before adding it to the gravy. It helps with the fish maintaining it’s shape. Also, the marination makes the fish flavorful along with the gravy.
Most of the recipes call for coconut, but I personally prefer fish curry this way. I think the coconut overpowers the taste of fish. But if you really are a coconut addict, you may add some after the tomatoes are cooked through.
This curry is more on the sweet-sour side, from the tomatoes and tamarind extract. Adjust the amount of tamarind based on how sour the tomatoes are and also on your personal taste. Adjust with salt and more tamarind to get a perfect balance in the sweet and sour taste.
If you can, try to make this dish atleast 2-3 hours before serving. With time, the flavors are well infused into the fish, and the curry tastes delicious. I usually make this for lunch and have some leftovers for dinner. And I must tell you, the curry tastes better at night.
- To marinate the fish:
- 1 pound salmon, cut into medium pieces
- ¼ teaspoon turmeric powder
- ¼ teaspoon paprika
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- ½ tablespoon oil
- To make the tomato gravy:
- 1 tablespoon oil (divided)
- ½ of an yellow onion, chopped
- 3-4 cloves of garlic, chopped
- 1 inch piece of ginger, chopped
- 2 large tomatoes or 1 can of low sodium tomato sauce
- 1-2 tablespoon tamarind extract
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- ¼ teaspoon red chilli powder (optional)
- ½ teaspoon black pepper powder
- ½ tablespoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (or as needed)
- ¼ cup chopped cilantro
- Marinate the fish for 15-20 minutes with turmeric powder, salt, paprika, red chilli powder and oil.
- Heat a non stick pan on medium heat. Add half tablespoon of oil. Fry the fish pieces for 2 minutes on each side. Transfer the fishes to a plate and set it aside.
- In the same pan, add another half tablespoon of oil, and add onions, ginger, and garlic. Saute for 4-5 minutes until onions have turned slightly brown.
- Add tomatoes or tomato sauce, cover and cook on medium-low heat for another 4-5 minutes. Add tamarind extract, and all the spices- turmeric powder, paprika, black pepper, coriander powder, red chilli powder, and garam masala. Taste and adjust the seasonings. Saute for 2 more minutes and allow the mixture to cool.
- Blend the onion and tomato mixture using an immersion blender or a regular blender.
- Add some water to adjust the consistency to your liking and bring the curry to a boil. Cover and simmer for 4-5 more minutes on low flame. Add the fish pieces and mix gently. Simmer for an additional 5 minutes and garnish with cilantro.