Easy Fish Curry

Ingredients

• 1 lb fresh fish cut into med sized pieces – do not cut too small (any white fish or salmon works)
• 4 tbsp oil (I used avocado oil)

Ingredients for the marinade

• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp salt
• 2 tbsp lime juice (lemon juice will work too)

Ingredients for Curry / gravy portion

• 1 small onion grated 
• 1/4 tsp salt
• 1/2 tsp coriander powder
• 1/2 red chili powder
• 1/4 tsp turmeric powder
• 3-4 curry leaves
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1-2 green chilies chopped (adjust to taste)
• 1/2 cup tomato puree
• 1 tbsp dried fenugreek 
• 1 -2 cups hot water or as needed for gravy ( depends on preference)

Method

1. In a large bowl, marinate the fish in the spices indicated above under marinade and mix well with gloved hands – keep aside.
2. In a large pan, heat 4 tbsp oil on med high heat and cook fish –  3 minutes on each side. Once done, bring onto a plate and keep aside.
3. Place the leftover oil from the pan in a med pot or you can use the same pan over medium heat. Add the curry leaves, garlic and ginger pastes, and chopped green chilies- mix for 10 seconds. Be careful of the spatter.
4. Now add in grated onion, powdered spices (coriander, chili, turmeric, salt) and mix well.
5. Add in tomato puree and cook for 2-3 minutes ( add in 1-2 tbsp of water if your spices are sticking to the pan).
6. Now add in water for the gravy ( add water according to the amount of gravy you want ) I added 1.5 cups.
7. Place the fish gently back in the pan and let simmer covered for 15-20 minutes or until fish is fully cooked to your liking.
8. Once cooked, add in dried fenugreek and mix gently, turn off heat and you can also add in freshly chopped cilantro at this point. Pro -tip- rub the dried fenugreek in the palm of your hands before adding to the pan to release the oils and flavour.
9. Serve with roti, rice or naan. Enjoy!