This garlic fish curry couldn’t be easier to make – it’s a simple, spicy and of course, garlicky.
Roby and I are observing Lent this month and so seafood has been on the menu a lot lately. While we’d be happy eating this shrimp curry every week, I figured it was time for something new. If you’re a big fan of garlic, you’re going to love this dish.
So, I can’t take credit for this recipe. While visiting my best gal pal’s house this past weekend (heyy, Chandni!), I spent a lot of time talking to her parents about food. Her dad told me how to prepare this simple garlic fish curry – and I’m so happy that I tried it! It’s effortless and tasty – a perfect combo.
This fish curry is made with plenty of garlic, organic diced tomatoes, serrano pepper and a handful of fresh curry leaves (no, you can’t replace this with curry powder – they’re two totally different things). I used avocado oil as my fat of choice, but feel free to use whatever you’d like. Also, if you don’t have a garlic press yet, get one… it’s a huge time saver.
The great thing about this dish is that you can whip it up for a last minute meal. If possible though, I suggest trying to make this a day in advance. I feel like fish curry always tastes better the next day – once the flavors have had time to marry. Either way – it’s going to taste great!Print
- 1 pound wild-caught cod (or tilapia)
- 2 tablespoons avocado oil
- ¼ cup minced garlic (approx 15 cloves)
- 15 curry leaves
- 1 serrano pepper, minced (remove seeds to reduce spice level)
- ½teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric powder
- 1 (14.5 ounce) can organic diced tomatoes
- 1 cup water
- Add oil to a pot over low-medium heat, then add the garlic, serrano pepper and curry leaves. Sauté for 3-4 minutes then add salt, pepper, turmeric and mix well.
- Add the tomatoes, cover and cook for 10 minutes.
- Add water and fish, cover and cook for another 10 minutes or until the fish is flaky.