Ruths Iraqi Fish Curry Recipe

Name: Ruths Iraqi Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick); 1/4 cup white vinegar; 1 large onion, chopped fine; 1/4 cup olive oil; 4 tablespoons curry powder; 1 tablespoon salt; 1 (15 ounce) can tomato sauce; 1 cup red wine vinegar; 4 tablespoons pomegranate molasses (found in import food stores); 1 dash hot sauce (or to taste); 1/4 teaspoon garlic powder (optional); 1 1/2 cups fresh parsley, chopped; 1/4 cup of fresh mint, chopped; 1 large tomatoes, sliced

Servings: persons

3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
1/4 cup white vinegar
1 large onion, chopped fine
1/4 cup olive oil
4 tablespoons curry powder
1 tablespoon salt
1 (15 ounce) can tomato sauce
1 cup red wine vinegar
4 tablespoons pomegranate molasses (found in import food stores)
1 dash hot sauce (or to taste)
1/4 teaspoon garlic powder (optional)
1 1/2 cups fresh parsley, chopped
1/4 cup of fresh mint, chopped
1 large tomatoes, sliced

1
Preheat oven to 350 degrees.
2
Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
3
Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
4
In large skillet over medium heat, saute onions in olive oil until translucent.
5
Add curry powder and salt to onions, stirring for one minute.
6
Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
7
Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
8
Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
9
Serve with cooked rice.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick), 1/4 cup white vinegar, 1 large onion, chopped fine, 1/4 cup olive oil, and more.

Yes, Ruths Iraqi 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.

That's it — enjoy your meal!

Ruths Iraqi Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions