Indian Fish Curry
Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe.
This tangy fish curry is an authentic coastal Indian dish that is ready in less than an hour.
WOW, every bit is full of explosion!! Afraid of too much heat, I omitted the cayenne pepper and substituted 1/4 tsp of curry & 1/4 tsp of red pepper, chopped and mashed the tomatoes and used 2 Cod filets. Served on white rice and roasted okra as a side with some homemade garlic parmesean Italian bread!! What a fantastic meal!!! Will make again and again! Impressive!!! Thanks for sharing!!!
Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!!
This delicate fish stew comes from the Bengal region of India.
Goan fish curry, a typical dish in Southern India, is made with coconut, chile peppers, and kokum fruit in this quick and easy meal to serve with rice.
This spicy Bengali curry made with pomfret, turmeric, mustard seeds, and green chile peppers is perfect for fans of fish and Indian flavors.