Fish Curry

Prep Time: 10 mins. Cook Time: 20 mins. Serves: 4

This Indian-spiced fish curry is creamy, buttery, hearty, and delicious. Serve over basmati rice for a great warming comfort food. Make it as spicy as you want, or as mild … your choice. Feel free to add diced potatoes or other vegetables to make it a one dish meal.

INGREDIENTS:

• 2 Tbsp Ghee (clarified butter) or vegetable oil

• 1 onion, minced

• 2 Tbsp fresh ginger, grated

• 4 garlic cloves, minced

• 1 tsp cayenne pepper

• 1 tsp Kashmiri chili powder

• 1 tsp turmeric powder

• 1 tsp coriander, ground

• 1 cup plain Greek yogurt

• 1 cup heavy cream

• 1 Tbsp garam masala

• A pinch of saffron threads, crumbled

• Kosher sea salt, and black pepper, freshly ground, to taste

• 2 pounds skinless halibut fillets (salmon, red snapper, or cod), cut into 2-inch pieces

• Basmati rice and naan bread, for serving

DIRECTIONS:

1. In a Dutch oven, heat the ghee (or oil). Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, (6 mins). Add the cayenne, Kashmiri chili powder, turmeric and coriander and cook (1 min), stirring. Whisk in the Greek yogurt, then add the heavy cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, (10 mins). Season with salt and freshly ground black pepper.

2. Add the fish to the sauce and turn to coat. Cook over medium-heat, turning once, until the fish is cooked through, (10 mins). Serve with basmati rice and warm naan bread.

Things you'll need for this recipe: