Punjabi Fish Curry
Silky tomato curry with ginger-garlic heat and tender fish flakes, ready in one skillet. Serve over rice for a weeknight dinner that tastes like it simmered for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
Step 2
Add cumin seeds and let them crackle for 30 seconds, then add diced onion.
Step 3
Cook onion until softened and edges turn golden, ~4 minutes, stirring often.
Step 4
Stir in ginger-garlic paste, chili powder, and kasuri methi until fragrant, ~60 seconds.
Step 5
Pour in canned tomatoes with juice, add a pinch of salt, and simmer for 3 minutes.
Step 6
Slide fish chunks into the curry, stir gently, and simmer until fish flakes easily, ~5 minutes.
Step 7
Taste and adjust salt and spice. Serve hot over steamed rice with a squeeze of lemon.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife and cutting board
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