What a great Monday! One of the perks of being an ex-pat or traveling worldwide is discovering new cultures, traditions, and dishes. Indian cuisines are close to my heart since I’m currently based in Dubai, UAE. I’ve met many amazing and talented Indians who have introduced me to their food. My hubby and I visited several Indian Restaurants too, and one of our favorites is curry!
Curry is a complex combination of spices and herbs that is original in the Indian Subcontinental. Its main ingredients typically are spices, herbs, naturally fresh or dried hot peppers, or chilies. Yes, chilies!
Filipinos are foodies and experimental in cooking. We love to incorporate some ideas in our cookery and combined some techniques from others. Since typical curry is super spicy, we made our version! Here’s how to make fish curry in less than an hour!
How to Make Fish Curry Filipino Version
Let us dig into the recipe, shall we?
40 Minutes Prep, Cooking, and Good for 3-4 Servings
Here’s what you need:
- 5 Tablespoons Fish Masala (available in groceries)
- 500 grams Nile Perch (fillet cut in medium-sized cubes)
- 2 Tablespoons Yogurt
- 2 Tablespoons Ginger paste
- 3 Tablespoons Flour
- 2 Tablespoons Olive oil
- Salt & Pepper to taste
- One medium Onion
- Three cloves Garlic
- One medium Tomato minced or diced
- 30 grams Ginger chopped or diced
- 1 cup of Water
- Mixed vegetables in cubes: Potato, Carrots
- 400 ml Coconut Milk
- One medium Capsicum
- Chili Flakes & Spring Onion for garnish
Time to Cook our Fish Curry Filipino Version!
- Marinate the fish in a separate bowl (pepper, ginger paste, fish masala, yogurt).
- Coat the marinated fish with flour and fry them to give beautiful brownish color and remove the pungent smell.
- Using the same pan, sauté onion, garlic, ginger well.
- Add your fish masala to about three tablespoons and dry it for a better tasting experience.
- Add tomatoes, ginger-garlic paste, and give a nice mix.
- Add a bit of water, potato, and carrots cubes. Let them cook until tender.
- When your vegetables are ready, add the first 200 ml coconut milk and capsicum.
- Let it simmer and reduce it.
- Once reduced, add your fried fish and add another 200 ml coconut milk. You can add salt & Pepper to taste (optional). Let it reduce a bit more.
- Finally, serve with chili flakes and spring onions on top!
- For a better and delicious taste, you can marinate the fish overnight.
- Once the fish is added, gently mix while cooking; otherwise, your fish will dissolve or ruin.
- You can use fresh coconut milk or in a can.
- You can always adjust your masala mixture (since this has a heat taste), mostly if you will eat with kids. If you love spicy like me, then you know what to do!
Nile perch is rich in omega-3 hence healthy for your heart! Try this recipe, and I’m sure you’ll love it! Let me know your experience and comment down below! Enjoy!
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