SOUTH INDIAN FISH CURRY BY INDIA BAZAAR

Here’s a flavorful South Indian-style fish curry recipe using ingredients available at India Bazaar.

🛒 Ingredients

• 500g firm white fish fillets (e.g., kingklip or hake) – source locally.
• 2 tablespoons mustard oil – Explore edible oils
• 1 teaspoon cumin seeds (Jeera) – JK Cumin Seeds
• 1 teaspoon fenugreek seeds (Methi) – JK Fenugreek Seeds
• 1 large onion, finely chopped.
• 2 teaspoons ginger-garlic paste – Explore cooking pastes
• 2 medium tomatoes, finely chopped.
• 1 teaspoon turmeric powder – Explore powdered spices
• 1 tablespoon red chilli powder – JK Kashmiri Red Chilli Powder
• 1 tablespoon coriander powder – Explore powdered spices
• 1 teaspoon garam masala – Explore blended spices
• Salt to taste – Explore salts
• 1 cup coconut milk – Explore canned foods
• Fresh coriander leaves, chopped, for garnish.

🍳 Instructions

1. Marinate the Fish: In a bowl, mix the fish pieces with a pinch of turmeric, red chili powder, and salt. Let it marinate for 15–20 minutes.
2. Prepare the Masala Base:
• Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
• Add cumin and fenugreek seeds; sauté until aromatic.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste; cook until the raw smell disappears.
• Add chopped tomatoes; cook until they break down and the oil separates.
3. Spice It Up:
• Add turmeric, red chilli, coriander powder, and salt. Mix well.
• Pour in coconut milk; bring the mixture to a gentle boil.
4. Cook the Fish:
• Gently add the marinated fish pieces to the curry.
• Simmer on low heat for about 10 minutes or until the fish is cooked through.
5. Finish and Serve:
• Sprinkle garam masala over the curry.
• Garnish with chopped coriander leaves.
• Serve hot with steamed basmati rice – Explore basmati rice.