Fish Curry

Here is another ‘let’s-cook-what-we-can-find’ dinner.  I’ve also been experimenting more with my Indian cooking, getting away from recipes and just using my instincts about what tastes good.  I know that some of my techniques may not be ‘authentic’ Indian, but luckily I’m not an authentic Indian!


  • 8 oz. cod, cut into chunks
  • 1 large onion, finely chopped
  • 1/2 tbsp. cooking oil (or ghee)
  • 2 cloves garlic, chopped
  • 1 tsp. ginger powder
  • 3/4 tsp + 1/2 tsp. coriander powder
  • 1/2 tsp + 1/2 tsp. tumeric powder
  • 1/2 tsp chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp of cumin powder
  • 1/2 tsp of garam masala
  • 1/4 to 1/2 tsp of hot Indian chili powder
  • 1 tsp. paprika
  • 1 can (15 oz) of diced tomatoes
  • salt
  • cilantro leaves, chopped


  1. Heat oil in pan and cook onions until lightly browned, about 20 to 25 minutes.
  2. Meanwhile, coat fish chunks with 1/2 tsp. each of tumeric, chili powder, garlic, and coriander. Drizzle a little oil on the fish and toss to coat.  Set aside.
  3. Add garlic and ginger to onions and cook for about 1 minute, stirring.
  4. Add remaining spices and stir well.  Cook for about 30 seconds.
  5. Add tomatoes and 3/4 cup of water.  Stir well and bring to light boil.  Reduce heat and simmer for at least 10 minutes (or longer).
  6. In a separate small pan, heat some oil and quickly cook fish over high heat – the idea is to sear it a little bit.
  7. Add fish to curry and cook for a few minutes.  Add more water if needed.
  8. Top with cilantro and serve with brown rice and a cucumber raita.

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