Indian Fish Curry

Name: Indian Fish Curry
Yield: Makes 4 Servings
Cuisine: India
Ingredients: Ground turmeric, ¼ teaspoon; Rockfish, snapper, cod, or other firm white fish fillets, 1 lb (500 g), pin bones removed, cut into bite-sized pieces; Salt; Yellow onion, 1, halved and thinly sliced; Garlic, 2 cloves, minced; Lemon juice, from 1 lemon; Fresh ginger, 1 tablespoon minced; Unsweetened coconut milk, 1 can (14 fl oz/430 ml); Curry powder, 1 tablespoon; Jalapeño or serrano chiles, 2 small, halved and seeded; Plum (Roma) tomatoes, 2, seeded and chopped; Canola oil or clarified butter, 1 tablespoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola oil or clarified butter, 1 tablespoon
Yellow onion, 1, halved and thinly sliced
G

Asia
India
Fish course
Dinner
Pescatarian
Gluten-free
Spicy

Method

Make the curry base

In a deep frying pan or wok over medium-low heat, warm the oil. Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the coconut milk, chiles, and 1 teaspoon