Himachali Fish Curry

Himachali Fish Curry is a vibrant and aromatic dish that celebrates the rich flavors of the Himachal Pradesh region of India. This unique curry combines fresh fish with a medley of spices, creating a delightful and comforting meal.

Ingredients

• Fresh fish fillets (e.g., trout or salmon) - 300 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger-garlic paste - 1 tablespoon
• Green chili - 1, slit
• Mustard oil - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Fresh coriander leaves - a handful, chopped
• Salt - to taste
• Water - 200 ml

Steps

1. Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and green chili, cooking for another 2 minutes until fragrant.
4. Add the pureed tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the mixture, about 5-7 minutes.
5. Add the fish fillets gently to the pan, coating them with the spice mixture.
6. Pour in the water and bring to a simmer. Cover and cook for about 10-12 minutes, or until the fish is cooked through.
7. Sprinkle garam masala and chopped coriander leaves before serving.
8. Serve hot with steamed rice or roti.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in omega-3 fatty acids from fish, promoting heart health.
• Rich in protein, supporting muscle growth and repair.

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