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East Indian Fish Curry

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Recipe

I have never tried a fish curry before until today. It was delicious. We used roasted chili curry to add some spiciness, and served it with rice that soaked up all the yummy sauce. Definitely recommend this recipe to anyone who likes a good Indian dish.

 

Yield

8 servings

Prep

5 min

Cook

35 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 pounds halibut fillets
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½ cup vegetable oil
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4 each onions
chopped
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3 tablespoons curry powder
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1 teaspoon paprika
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1 ½ teaspoons salt
or to taste
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1 teaspoon black pepper
freshly ground, or to taste
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¾ cup tomato purée (passata)
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3 ½ cups water
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½ cup peanuts
shelled, chopped
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Ingredients

Amount Measure Ingredient Features
1.4 kg halibut fillets
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118 ml vegetable oil
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4 each onions
chopped
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45 ml curry powder
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5 ml paprika
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7.5 ml salt
or to taste
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5 ml black pepper
freshly ground, or to taste
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177 ml tomato purée (passata)
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828 ml water
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118 ml peanuts
shelled, chopped
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Directions

Wash fist, pat dry and cut into bite size pieces.

In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and sauté until lightly browned.

Add tomato purée and reduce liquid until almost dry, stirring constantly to prevent burning.

Add water, reduce heat and simmer for 20 minutes.

Add fish and cook slowly for 15 minutes; do not stir after adding fish.

Sprinkle with peanuts and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 21179% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 458mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 12%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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