Soy-Free Spicy Carp Fish Curry

Dive into the bold and vibrant flavors of this Soy-Free Spicy Carp Fish Curry, a perfect dish for seafood lovers who crave authentic Indian-inspired cuisine. Made with fresh carp fish, aromatic spices like turmeric, cumin, and garam masala, and simmered in a fragrant tamarind-based gravy, this curry boasts a harmonious balance of heat and tanginess. The use of coconut oil and fresh curry leaves adds depth, while the absence of soy makes it an allergy-friendly option. Quick to prepare in under an hour, this curry pairs beautifully with steamed rice or warm flatbreads, making it an irresistible choice for a wholesome, flavorful meal that'll impress your taste buds and dinner guests alike.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Fresh carp fish
• 2 tablespoons Coconut oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes
• 2 pieces Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Fenugreek seeds
• 8 leaves Fresh curry leaves
• 1 tablespoon Tamarind paste
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro

Directions

Step 1

Clean the carp fish thoroughly and cut it into medium-sized pieces. Pat dry with a paper towel and set aside.

Step 2

In a large pan, heat 2 tablespoons of coconut oil over medium heat.

Step 3

Add 0.5 teaspoon of fenugreek seeds and let them sizzle for 30 seconds. Add the curry leaves and sauté for another 30 seconds.

Step 4

Finely chop the onion, garlic, and ginger. Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

Step 5

Add the minced garlic and ginger, then stir for 1-2 minutes until aromatic.

Step 6

Chop the tomatoes and green chilies. Add them to the pan along with 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 teaspoons of coriander powder, and 1 teaspoon of cumin powder. Mix well.

Step 7

Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.

Step 8

Add 1 tablespoon of tamarind paste and 2 cups of water. Allow the curry base to simmer for 5 minutes.

Step 9

Lower the heat to medium-low and gently add the fish pieces to the curry. Ensure the fish is submerged in the sauce.

Step 10

Cover the pan and let the fish cook for 10-12 minutes, until tender and fully cooked. Avoid stirring too much to prevent the fish from breaking apart.

Step 11

Sprinkle 0.5 teaspoon of garam masala over the curry and adjust salt to taste.

Step 12

Garnish with freshly chopped cilantro and serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1554.0g)

Amount per serving	% Daily Value*
Calories	1148.0

Total Fat 58.9g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 350mg	0%
Sodium 2680.8mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 12.0g	0%
Total Sugars 27.1g
Protein 97.7g	0%

Vitamin D 500IU	0%
Calcium 488.5mg	0%
Iron 11.9mg	0%
Potassium 2971.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 34.1%

Carbs: 19.8%