Creamy North Indian Fish Curry

Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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. Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
  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. Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
  5. Add fish. Cook for 5-6 minutes, turning as necessary.
  6. Serve hot with rice or naan.
Most Helpful

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

AbbaGav September 22, 2013