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Recipe: An easy, 10-minute fish curry


Fish Curry recipeSunday nights usually call for two things: relaxation and a healthy note to start the week on. This yummy Indian dish is filled with both, including inflammation-fighting turmeric—and you won’t have to spend all night in the kitchen.

The dish comes from New York City’s North Indian restaurant Awadh, which opened last summer on the Upper West Side. It’s backed by Gaurav Anand, the chef and owner behind Midtown’s Moti Mahal Delux, which also has over 100 locations worldwide. So you could call him a bit of an expert on Indian cuisine.

“The recipe is quick and easy—unlike many curries, it cooks in less than 10 minutes. It also calls for accessible ingredients found in most supermarkets,” he says. (Phew!) And most have a healthy profile, including protein-packed coconut milk, and immunity-boosting ginger and garlic.

So skip the takeout; this is faster, and will save you the tip. —Molly Gallagher

Marinade
1 tsp ginger-garlic paste
1 tsp white pepper
1 tsp lemon juice

Curry
Fish filet (10 ounces, preferably a mild-tasting, meaty fish like tilapia or sea bass)
1 medium onion, sliced
1/2 tsp mustard seeds
6 whole red chilies
½ tsp cumin seeds
1  1/4 cup coconut milk
1/2 cup vegetable oil (Substitute coconut oil or olive oil to make it much healthier!)
6–8 curry leaves
1/2 tsp turmeric
Salt, to taste
2 sliced tomatoes
Juice from one lemon

Combine the ingredients for the marinade in a bowl and let the fish sit in the marinade for 15 minutes.

Add oil to a pan over medium heat and add the whole spices and curry leaves. Then add the sliced onion and fry until golden brown. Add the remaining spices along with the sliced tomatoes. Then pour in coconut milk and allow to cook for two minutes, slowly stirring. Place the marinated fish filet in the pan, followed by the lemon juice. Cook for two-three minutes on each side or until the fish is no longer pink inside.

(Photo: Awadh)

 

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