Punjabi Fish Curry

March 07, 2014

It’s delicious, and it doesn’t need to be a labor of love with these easy tricks I’ve scooped up along my culinary path.

For the curry base:
- 2 12-15oz cans of coconut milk
- 1 cup of water, as needed
- a 1 inch piece of fresh ginger, peeled and grated
- 3-4 cloves of garlic, pressed
- 1 large onion, diced
- spice paste (see below)
- olive oil, as needed
- pomegranate seeds, for garnish

For the spice paste: (*)
- 2 Tbsp of Garam Masala, Punjab style
- 2 Tbsp of sweet curry powder
- 1 Tbsp of hot curry powder (like Maharaja powder)
- 2 Tbsp of red chili paste (or 1 for milder curries)
- 1.5 tsp of ground cumin

For the veggies & fish: (*)
- 2 lbs of assorted firm fleshed fish like salmon, tilapia, pollock… whichever combination you like, but try to pick sustainable species.
- 1 lbs of shrimp, shelled & deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 package of fresh baby spinach leaves
(*) feel free to use whichever vegetables you like best. Likewise for the choice of fish as well

Debone, rinse and slice fish into large chunks. Set aside. Peel & devein the shrimp, and set aside with the sliced chunks of fish. Mix all the spices together and make a paste together with the lime juice,...
See the full directions on my site

Nutritions

Calories
366

Sodium
846mg
35% DV

Fat
15g
24% DV

Protein
40g
81% DV

Carbs
19g
6% DV

Fiber
6g
24% DV