White Fish Curry
4 servings
60 minutes
White fish curry is a refined dish of Indian cuisine that combines the tenderness of fish with the aroma of Eastern spices. It traces back to traditional recipes from India's coastal regions where fresh fish is cooked with spices to create a rich flavor. Marinated fish soaked in curry and pepper is fried until golden brown and then simmered in a thick sauce made from tomatoes, ginger, garlic, and mustard enriched with lemon juice. The mild heat of chili pepper highlights the softness of pangasius while the addition of sugar and salt balances the taste. This dish pairs perfectly with basmati rice, creating a harmonious and spicy dinner. The exquisite interplay of aromas and textures makes it a wonderful choice for connoisseurs of Indian cuisine.
1
Cut the fish fillet into pieces, salt it, sprinkle with curry and pepper, and let it marinate for 30 minutes.
- Pangasius fillet: 800 g
- Curry: 0.5 teaspoon
- Chili pepper: 0.3 teaspoon
- Salt: to taste
2
Fry the fish until golden brown, remove from heat and serve.
- Pangasius fillet: 800 g
3
Slice the onion into rings, garlic into thin slices, and tomatoes into pieces. Grate the ginger.
- Onion: 2 pieces
- Garlic: 2 cloves
- Tomatoes: 4 pieces
- Ginger: 1 piece
4
In the pan where the fish was fried, sauté garlic with mustard, stirring constantly. Add ginger and fry until golden brown. Add tomatoes, sugar, and lemon juice, and cook for another 5 minutes.
- Garlic: 2 cloves
- Mustard: 1 teaspoon
- Ginger: 1 piece
- Tomatoes: 4 pieces
- Sugar: to taste
- Lemon juice: to taste
5
Add 5 tablespoons of water, place the fish on top, and cook on low heat for another 5 minutes.
- Pangasius fillet: 800 g