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    You are in: Home / Recipes / Creamy North Indian Fish Curry Recipe
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    Creamy North Indian Fish Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    deeptishenoy's Note:

    This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
    2. 2
      Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
    3. 3
      Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
    4. 4
      Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
    5. 5
      Add fish. Cook for 5-6 minutes, turning as necessary.
    6. 6
      Serve hot with rice or naan.

    Ratings & Reviews:

    • on September 22, 2013

      45

      Excellent! I made this when company came over, and they loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy North Indian Fish Curry

    Serving Size: 1 (269 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 378.9
     
    Calories from Fat 226
    59%
    Total Fat 25.1 g
    38%
    Saturated Fat 5.9 g
    29%
    Cholesterol 37.5 mg
    12%
    Sodium 211.0 mg
    8%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 15.3 g
    61%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    ginger

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