Punjabi fish curry Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Punjabi fish curry

Ingredients (4 servings)

Ingredient: Fish fillets
Quantity: 500 grams

Ingredient: Onion
Quantity: 2 medium )
Preparation: finely chopped

Ingredient: Tomatoes
Quantity: 2 medium )
Preparation: pureed

Ingredient: Ginger
Quantity: 1 inch )
Preparation: grated

Ingredient: Garlic
Quantity: 4 cloves )
Preparation: minced

Ingredient: Green chili
Quantity: 2 )
Preparation: slit

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Coriander powder
Quantity: 1 teaspoon

Ingredient: Cumin powder
Quantity: 1 teaspoon

Ingredient: Garam masala
Quantity: 1/2 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Oil
Quantity: 2 tablespoons

Ingredient: Fresh coriander leaves
Quantity: for garnish )
Preparation: chopped

Nutrition / 100 g

Calories: 120
Protein: 15g
Carbohydrates: 5g
Fat: 5g
Cholesterol: 30mg

Preparation

Clean and wash the fish fillets. Marinate them with turmeric powder and salt for 15 minutes.

Heat oil in a pan over medium heat. Fry the fish fillets until golden brown. Remove them from the pan and set aside.

In the same pan, add chopped onions. Saute until they turn golden brown.

Add ginger, garlic, and slit green chilies. Saute for a minute.

Add the tomato puree and cook until the oil separates from the masala.

Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.

Add water and bring the gravy to a boil. Reduce the heat and simmer for 5 minutes.

Gently add the fried fish fillets to the gravy. Cover and cook for another 5 minutes on low heat.

Sprinkle garam masala and garnish with chopped fresh coriander leaves.

Serve hot with steamed rice or roti.