As many of you know, I’m not a professional cook so there’s a lot of trial and error going on for me. One of the hardest things since being sleeved, is knowing how much to cook and getting the proportions right. I struggle with this, and this Fish Masala Curry recipe is a classic example of it.
Fish Masala Curry
You’ll note that I made twice as much of the “masala” as I should have. Since the masala is the most time-consuming part of this recipe, and since it keeps very well, I thought I’d leave the recipe as is and let you save half the masala as I did. Tomorrow, I will show you how to re-purpose that into something else. So here it goes.
While the rest of your family might enjoy this over rice, we gave ourselves two pieces of fish and a little sauce. Then we shredded the fish and ate it semi-moist. It was moist, but not soupy and therefore not a slider.
REALLY BOOST THE TASTE OF THIS DISH BY USING MY CLASSIC PUNJABI GARAM MASALA RECIPE INSTEAD OF STORE BOUGHT GARAM MASALA!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Fish Masala Curry is a delightful Indian seafood dish that you're sure to love! And best of all it's low carb, high in protein and paleo!
- 1 pound fish (I used a combination of halibut, shrimp, and scallops because that's what I had)
- 1 onion
- 3 cloves garlic
- 2 inch minced ginger
- 1 tomato
- 1/4 cup unsweetened coconut shreds
- 3 teaspoon oil
- 2 teaspoons turmeric
- 1/8 teaspoons mustard seeds
- 1/8 teaspoons cumin seeds
- 1/8 teaspoons cayenne pepper
- 1 teaspoon garam masala
- 1 cup water
- 4 tablespoon cilantro chopped
- salt to taste
Marinate the fish with 1 teaspoon oil, 1 teaspoon turmeric and 1/4 teaspoons salt.
- Meanwhile, pulse the onion, garlic and ginger in a food processor or chop finely. Do not liquefy.
- Heat 2 teaspoons oil in a pan. When it starts to shimmer, put in the mustard and cumin seeds and let them sputter. This sounds like popcorn popping.
- Add in the onion/garlic/ginger mix and cook over medium heat. This is a labor of love so do not rush it. It may take 10 minute and that's just the way it goes.
- Add in the chopped tomatoes, all of the rest of the spices and the coconut and mix well.
- Add in half a cup of water and let it cook slowly, until all the water has evaporated.
- Realize that you have no idea how to make small quantities. Take out half the masala and save it in a tupperware container.
- Into the remaining masala, add in half a cup of water, and the fish that has been marinating.
- Cover and let it come to a boil. When it boils, take it off the heat and let it sit for 10 minutes so that the fish cooks gently. This keeps it from over-cooking.
- Garnish with cilantro and enjoy!
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.