People have often requested that I do more fish recipes. Truth be told I don’t eat as much fish as I would like to. I’d say chicken is my meat of choice for regular cooking while beef and pork are my next preference. Fish curry is often made in my house. We have a cook, Kavita, who makes it and I’ve learnt this recipe from her. So full credit to her not just for this dish but in general for teaching me a bunch of Indian recipes. As most of you might know my pallet leans more towards the cuisines of the west. Roast chicken, tuna salad, beef stroganoff and ham sandwiches to name a few. Anyway this curry is super easy to make, you can use any fish you have available or even prawns for that matter. So enjoy!
Will chicken do?
I’m positive there will be people who don’t eat fish. So in advance, yes you can use chicken in this recipe. That will make it a chicken curry. However I already have a Keto chicken curry and another Keto chicken curry recipe on the website. My vegetarian friends can use paneer in place of the fish. If you eat eggs I also have an egg curry and an egg masala recipe.
Nutrition Info (Per serving)
Net Carbs: x
This recipe makes 4 servings. Get this recipe on myfitnesspal. EDIT: I haven’t calculated macros yet.
Start by grating the onion and also cutting your fish fillets into curry size pieces. Also soak the Kokum in about 50ml of hot water.
Heat the ghee in a heavy bottom saucepan and once melted add in the mustard seeds.
Cook the mustard seeds on a medium heat till they start popping and then add in the curry leaves and both green and dried red chillies. Cook for about a minute
Add in the grated onion and then cook on a low-medium heat for about 4-5minutes till the onions just about start to get some colour on them. Then add in the ginger and garlic paste and continue cooking for another minute
Then add in the tumeric, chilli powder and coriander powder. Cook the spices for about 1 minute before adding in the Kokum along with it's water and also the tomato puree. Add about 50ml of additional water
Give it a good mix and cover with a lid and cook on a low heat for 5-8 minutes till the oils separate from the tomato puree.
Then add in the coconut cream and mix well. Season with salt and taste it.
Bring the curry up to a boil and lower the heat till the curry is gently simmering. Then add in the pieces of fish. Make sure they are submerged in the curry and cover and cook with the lid for about 4-5 minutes.
Check that the fish is cooked and then turn off the heat and finish with fresh coriander.
Serve the curry with some delicious cauliflower rice.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.