Punjabi Fish Curry
Silky tomato curry with ginger-garlic heat and tender fish flakes, ready in one skillet. Serve over rice for a weeknight dinner that tastes like it simmered for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1.25 lb firm white fish (cod, halibut), cut into 1.5-inch chunks
- 1 can (14.5 oz) canned tomatoes (crushed or diced)
- 1 medium onion, diced
- 2 tbsp ginger-garlic paste (or 1 tbsp ginger + 2 cloves garlic, minced)
- ½ tsp kasuri methi (dried fenugreek leaves), crumbled
- ½ tsp cumin seeds
- ¾ tsp chili powder (or to taste)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add cumin seeds and let them crackle for 30 seconds, then add diced onion.
- 3
Cook onion until softened and edges turn golden, ~4 minutes, stirring often.
- 4
Stir in ginger-garlic paste, chili powder, and kasuri methi until fragrant, ~60 seconds.
- 5
Pour in canned tomatoes with juice, add a pinch of salt, and simmer for 3 minutes.
- 6
Slide fish chunks into the curry, stir gently, and simmer until fish flakes easily, ~5 minutes.
- 7
Taste and adjust salt and spice. Serve hot over steamed rice with a squeeze of lemon.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife and cutting board
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