Are you ready to be blown away by this Indian Fish Curry? I am a novice when it comes to cooking Indian food. I am not a novice, however, when it comes to consuming Indian food or having a deep appreciation and curious palate for this colorful, complex, and vibrant cuisine. I am fascinated with the fragrant spices and the ritual of toasting and grinding them to produce a spice mixture or masala as the foundation for many Indian recipes.
The masala or blend of spices can be coriander, cumin, black pepper, turmeric, nutmeg, red peppers, and ginger. The two most well-known spice mixtures are probably tikka masala and the bold garam masala which is from north India.
If you are like me, most of the curries that I have cooked have been seasoned with a premixed curry powder straight from the spice rack at my local grocery. Occasionally, I would purchase a jar of a liquid form of a red or green curry sauce or paste for Thai or other Asian recipes that I was creating. I felt satisfied with this method until I decided to make my own curry in the traditional manner of Indian cooking to make this Indian fish curry.
Fear not! Once you make sure that you have all of the ingredients in your pantry, you will be capable of anything. It also helps to have a food processor, spice grinder or coffee grinder, or a mortar and pestle. The two most important parts to making this authentic Indian fish curry is first making the spice paste which is cooked with tomatoes and onions. Next, the spices for the curry are mixed and combined with the coconut milk. The firm white fish is poached in the curry sauce until done. I like to serve the curry with a little basmati rice and a piece of naan to scoop up the spicy fragrant sauce.
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