Sour Fish Curry Recipe

Name: Sour Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tbsp coriander seeds; 2 tsp cumin seeds; 1/2 tsp ground turmeric; 1 tsp black peppercorns; 1 piece (3/4 inch) fresh ginger, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 None long green chili peppers, coarsely chopped; 2 tbsp vegetable oil; 1 3/4 lbs monkfish, cut into large pieces; 2 None onions, thinly sliced; 1/2 tsp black mustard seeds; 4 None fresh curry leaves; 1/3 cup fish stock; 1/4 cup lime juice; 1 tbsp fish sauce

Servings: persons

1 tbsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp black peppercorns
1 piece (3/4 inch) fresh ginger, coarsely chopped
2 cloves garlic, coarsely chopped
2 None long green chili peppers, coarsely chopped
2 tbsp vegetable oil
1 3/4 lbs monkfish, cut into large pieces
2 None onions, thinly sliced
1/2 tsp black mustard seeds
4 None fresh curry leaves
1/3 cup fish stock
1/4 cup lime juice
1 tbsp fish sauce

1
Toast the coriander and cumin seeds and turmeric in small dry skillet on medium heat for 2-3 mins, stirring, or until fragrant.
2
Using a mortar and pestle, crush the spices with peppercorns, ginger, garlic and chili pepper to form a paste.
3
Heat half the oil in large skillet on medium heat. Cook the fish for about 5 mins, or until browned on both sides. Remove from the pan; cover to keep warm.
4
Heat the remaining oil in the same skillet on medium-low heat. Cook the onion, mustard seeds and curry leaves, stirring, for about 5 mins or until the onion is lightly browned. Add the spice paste and cook for 1-3 mins, stirring, until fragrant.
5
Add 3/4 cup water, stock, lime juice and fish sauce; bring to a boil. Return the fish to the pan and simmer, covered, for about 5 mins or until the fish is cooked to desired doneness. Serve.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1 tbsp coriander seeds, 2 tsp cumin seeds, 1/2 tsp ground turmeric, 1 tsp black peppercorns, and more.

Yes, Sour 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.

Sour Fish Curry

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