Auntie Betty’s Fish Curry 🐟🍛
Description: My aunt Betty, hailing all the way from India, graced us with her presence for a few months, blessing our kitchen with the tantalizing aroma of her signature fish curry. This recipe is a treasured gem from her culinary repertoire, blending the rich flavors of Indian spices with the succulence of fresh swordfish steaks.
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Green coriander |
| 3-4 | Green chilies |
| 1/2 | Onion |
| 3/4 | Tamarind pulp |
| 6 | Swordfish steaks |
| 1 1/2 | Cayenne pepper |
| 2 1/2 | Coriander powder |
| 1 | Ginger |
| 1 1/2 | Garlic |
| Salt | |
| 2-3 | Tomatoes |
| 1 | Coconut |
Nutritional Information (per serving):
- Calories: 63.5
- Fat Content: 4.8g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 4.6mg
- Carbohydrate Content: 5.3g
- Fiber Content: 1.1g
- Sugar Content: 2.6g
- Protein Content: 1g
Recipe Instructions:
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Soak the Tamarind: Begin by soaking the tamarind pulp in a small bowl of water for about 15 minutes, allowing it to soften and release its tangy essence.
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Prepare the Fish: While the tamarind is soaking, prepare the swordfish steaks. Rinse them thoroughly with water and salt, ensuring they’re clean and ready to absorb the flavors of the curry.
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Prepare the Spice Base: In a frying pan, combine the finely chopped green coriander, green chilies, and diced onion. These aromatic ingredients form the foundation of our curry’s flavor profile.
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Add Spices and Fry: Sprinkle in the cayenne pepper and coriander powder, adding a depth of heat and fragrance to the dish. Season with salt according to your taste preferences, then drizzle in a bit of oil. Fry the spices and aromatics for 2-3 minutes until they release their tantalizing aroma, infusing the oil with their essence.
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Incorporate Tomatoes: Once the spices have toasted to perfection, add in the chopped tomatoes. Allow them to simmer alongside the spices until they soften and begin to break down, forming a luscious base for our curry.
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Introduce Coconut: When the tomatoes have reached a tender consistency, it’s time to add the grated coconut. The creamy sweetness of coconut adds a luxurious texture and flavor dimension to our curry.
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Add Fish: Once the coconut has melded seamlessly into the sauce, gently place the prepared swordfish steaks into the pan, nestling them into the fragrant curry sauce.
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Cook Until Done: Allow the fish to cook gently in the bubbling curry sauce until it’s cooked through and tender, absorbing all the delicious flavors of the spices and coconut. This typically takes a few minutes, depending on the thickness of the fish steaks.
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Serve and Enjoy: Once the fish is cooked to perfection, serve Auntie Betty’s Fish Curry hot, garnished with fresh coriander leaves if desired. Pair it with steamed rice or warm naan bread for a complete and satisfying meal that transports your taste buds to the vibrant streets of India.
Indulge in this delightful culinary creation, savoring each bite of tender fish enveloped in a symphony of aromatic spices and creamy coconut. Auntie Betty’s Fish Curry is not just a recipe; it’s a journey through tradition and flavor, a testament to the culinary prowess passed down through generations.
