Easy and Flavorful Weeknight Fish Curry

This week has been about lots of essential cooking. Like this easy and flavorful weeknight fish curry. This is an old and staple family recipe. Mostly with a few staple ingredients. As they say, pantry staples. Every household has their share of these everyday recipes. The kinds that you make without thinking.

My Weeknight Fish Curry Story

The beauty of these dishes is that they are guaranteed to delight everyone in your household.  My weeknight fish curry is something I enjoy year-round. Yes, even in winter I make this with my stash of stored tomatoes. With mom visiting, fish is in. Lots of fish. This weeknight fish curry works well with almost any fish on hand. Most popularly done with salmon in my household.

Salmon with turmeric and cayenne

Why Do we love Salmon?

A note on salmon, I tend to use it a fair amount in my cooking as it is one of the few fishes my son is not allergic to. I have had friends who question how and whether this fish fits into the Indian table. Well folks, take it from a fish eating Bengali this fish with its rich oily texture works very well with a lot of Indian cooking.  in fact, its rich flesh is well suited to robust seasoning or mustard based sauces.

Simple and Essential Seasonings

The seasonings are very simple but pack a rich depth of flavor. Toasted mustard seeds, cumin seeds, onion, ginger, garlic, cumin and coriander seeds. The wild card for some is the use of curry leaves. Otherwise, this is seriously good stuff. Some other simple fish recipes, include this pan cooked salmon with fenugreek, and a simple Thai Style Fish with Red Curry. These recipes tide use through the crazy days, calm days and everything in between. This Mother’s Day, I am grateful to have my mother with me. As I grow older, I learn to cherish the simplicity of just having loved ones around.

 

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Weeknight Fish Curry with Mustard and Curry Leaves

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Weeknight Fish Curry with Mustard and Curry Leaves

An exceedingly simple weeknight fish curry that is healthy, pretty and flavorful.

Ingredients

  • 11/2 pounds of salmon, cubed
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon red cayenne pepper (more or less to taste)
  • 1 teaspoon salt plus 1/2 teaspoon extra
  • 2 to 3 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 10 to 20 curry leaves
  • 1 small onion, finely diced
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced.
  • 4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes
  • 2 tablespoons freshly chopped cilantro

Instructions

  1. Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes. I usually do this and do the rest of the prepping and sorting.
  2. Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves and in a few minutes add in the onion, ginger and the garlic and sauté well.
  3. Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer.
  4. Add in the salmon and let it simmer for 8 to 10 minutes until cooked through. Serve with rice or your choice of accompaniment.
https://spicechronicles.com/easy-and-flavorful-weeknight-fish-curry/

 

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