East Indian Fish Curry Recipe

Name: East Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds halibut fillets; 1/2 cup vegetable oil; 4 each onions chopped; 3 tablespoons curry powder; 1 teaspoon paprika; 1 1/2 teaspoons salt or to taste; 1 teaspoon black pepper freshly ground, or to taste; 3/4 cup tomato puree (passata); 3 1/2 cups water hot; 1/2 cup peanuts shelled, chopped

Servings: persons

3 pounds halibut fillets
1/2 cup vegetable oil
4 each onions chopped
3 tablespoons curry powder
1 teaspoon paprika
1 1/2 teaspoons salt or to taste
1 teaspoon black pepper freshly ground, or to taste
3/4 cup tomato puree (passata)
3 1/2 cups water hot
1/2 cup peanuts shelled, chopped

1
Wash fist, pat dry and cut into bite size pieces.
2
In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and saute until lightly browned.
3
Add tomato puree and reduce liquid until almost dry, stirring constantly to prevent burning.
4
Add water, reduce heat and simmer for 20 minutes.
5
Add fish and cook slowly for 15 minutes; do not stir after adding fish.
6
Sprinkle with peanuts and serve.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds halibut fillets, 1/2 cup vegetable oil, 4 each onions chopped, 3 tablespoons curry powder, and more.

Yes, East Indian Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Indian Fish Curry

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