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.

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 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.

Ruths Iraqi Fish Curry

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