Fish Masala Curry Recipe: A Creamy Indian Dish

Fish masala curry is a popular Indian dish that's easy to make and packed with flavour. It's a perfect option for a quick and easy weeknight meal or for entertaining guests. This recipe uses a combination of spices, onion, tomato, and coconut milk to create a rich and creamy sauce that complements the tender fish perfectly.

Ingredients:

• 500g white fish fillets (cod or tilapia), skin removed and cut into 2-inch pieces
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 medium tomatoes, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1-2 green chillies, finely chopped (optional)
• 1 teaspoon salt, plus more to taste
• 1 can (400ml) coconut milk
• 2 tablespoons vegetable oil
• Fresh coriander leaves, chopped, for garnish
  

Instructions:

1. Pat fish pieces dry with paper towels and season lightly with salt. Set aside.
2. In a large, deep skillet (at least 12 inches), heat the vegetable oil over medium heat. Add the onion and sauté for 4-5 minutes until golden.
3. Add the minced garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
4. Add the chopped tomatoes and tomato paste to the skillet and cook for 3-4 minutes until the tomatoes have softened and oil starts to separate from the mixture.
5. Add the ground cumin, coriander, turmeric, paprika, garam masala, and green chillies (if using). Cook for 1-2 minutes until spices are fragrant.
6. Pour in the coconut milk and stir until well combined. Bring to a simmer and cook for 2-3 minutes until the sauce starts to thicken.
7. Gently add the fish pieces to the skillet, spooning the sauce over them. Reduce heat to low, cover the skillet with a lid, and simmer for 8-10 minutes for 1-inch thick fillets (adjust time for thinner or thicker pieces).
8. Remove lid and gently check if fish is cooked through. It should flake easily with a fork. If needed, cook for additional 2-3 minutes.
9. Taste and adjust salt as needed. If sauce is too thick, add a splash of water.
10. Serve hot, garnished with chopped fresh coriander leaves, alongside steamed rice or naan bread.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking up the fish.

Tips:

• Choose firm white fish that won't fall apart during cooking
• Adjust chillies to your preferred spice level
• For a thicker sauce, simmer uncovered for a few extra minutes
• For best results, bring fish to room temperature before cooking

Fish masala curry is a satisfying dish that's perfect for any occasion. This recipe is simple to make and can be customised to your liking with different spices and fish varieties. Give it a try and enjoy the delicious taste of Indian cuisine in the comfort of your own home!