Red Fish Curry

Name: Red Fish Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 237 milliliters tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor; 0 teaspoons cayenne; 4 long hot green chiles, seeded and thinly sliced crosswise; 1 leave Cilantro , for garnish; 118 milliliters fresh curry leaves; 15 garlic cloves, smashed; 59 milliliters 2-inch piece of ginger, peeled and julienned; 1 Tbsp ground coriander; 6 servings Salt and freshly ground black pepper; 4 mediums shallots, thinly sliced; 2 Tbsps tamarind puree; 1 kilograms skinless tilapia fillets; 1 teaspoons turmeric; 118 milliliters vegetable oil

The recipe Red Fish Curry could satisfy your Indian craving in roughly 1 hour. This main course has 385 calories, 37g of protein, and 21g of fat per serving. This gluten free, dairy free, whole 30, and pescatarian recipe serves 6. If you have turmeric, cayenne, curry leaves, and a few other ingredients on hand, you can make it. To use up the tamarind you could follow this main course with the Anti-Valentine’s Day Cupcakes as a dessert.

Instructions

In a very large, deep skillet, heat the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes.

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Curry Leaves

Add the garlic and cook until softened, about 3 minutes.

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Garlic

Add the shallots, ginger and chiles and cook for 5 minutes.

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Shallot

Chili Pepper

Ginger

Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes.

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Coriander

Turmeric

Ground Cayenne Pepper

Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes.

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Tamarind

Tomato

Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side.

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Salt And Pepper

Tilapia Fillets

Sauce

Fish

Transfer the fish to plates and spoon the sauce on top.

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Sauce

Fish

Garnish with the cilantro leaves and serve.

Ingredients you will need

Fresh Cilantro

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor 0teaspoons

cayenne 4

long hot green chiles, seeded and thinly sliced crosswise 1leave

Cilantro , for garnish 118milliliters

fresh curry leaves 15

garlic cloves, smashed 59milliliters

2-inch piece of ginger, peeled and julienned 1Tbsp

ground coriander 6servings

Salt and freshly ground black pepper 4mediums

shallots, thinly sliced 2Tbsps

tamarind puree 1kilograms

skinless tilapia fillets 1teaspoons

turmeric 118milliliters

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.