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Bombay Fish Curry – Healthy Recipes

March 30, 2022

Patty James

In India, the word “curry” refers to a stew, not a spice that comes in a jar. This recipe is a warming, comforting fish stew enrobed in Indian spices and creamy coconut milk. It is a perfect dish to get cozy with on a cold night.

Mealtime: Dinner
Cuisine type: Indian
Author: Ed Bauman PhD
Cooking time: 20 minutes
Active preparation time: 15 minutes
Number of servings: 6
Dish type: Main
Level: Easy

Ingredients:

1⁄2 teaspoon ground turmeric
1 cup vegetable stock, preferably homemade
2 medium shallots, thinly sliced
1⁄2 teaspoon sea salt or to taste
1 teaspoon pure chili powder
1 to 2 small jalapeños, seeded and minced (for more heat, use serrano chilies)
1 tablespoon tamarind paste mixed with 1 tablespoon filtered water, or 2 dried apricots in 1 tablespoon filtered water, enough to make a paste
2 tablespoons coconut oil
1 cup coconut milk
4 cloves garlic, minced
1 1⁄2 pounds white fish fillets, skinned, cut into large chunks
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon
1⁄2 cup chopped cilantro, for garnish
1⁄2 teaspoon ground cardamom

Directions:

Step 1:

Using a mortar and pestle or small food processor, make a paste of the garlic, jalapeño, chile powder, turmeric, cinnamon, coriander, cardamom, tamarind (or apricots), water, and salt.

Step 2:

Spread the paste over the fish and set it aside in the fridge for 1 hour to overnight.

Step 3:

Just before mealtime, heat the oil on medium heat in a pan large enough to hold the fish in a single layer. Sauté the sliced shallots until golden.

Step 4:

Add the coconut milk and vegetable stock and stir to combine. Add the marinated fish and reduce the heat to low.

Step 5:

Cover and simmer gently for 10 to 12 minutes, until the fish is cooked through. Do not let the liquid come to a full boil. Taste and adjust seasoning by adding salt and blending seasonings to taste: either mild, medium, or spicy.