North Indian · Lunch, Dinner
Kashmiri fish curry
Fish simmered in a fennel-spiced yogurt gravy with mustard oil, mild and fragrant.
- Calories
- 554 kcal
- Protein
- 50 g
- Carbs
- 51 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 22 min
Per serving, for one person.
Contains: dairy, fish, mustard.
Ingredients
- 220 g White fish fillets
- 90 g Plain yogurt (curd)
- 4 g Fennel powder (saunf)
- ¾ tsp Chilli powder
- 5 g Ginger
- ¾ tbsp Mustard oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat the mustard oil until it just starts to smoke, then let it cool slightly and add ginger.
- Whisk the curd with fennel powder and chilli powder, add to the pan and cook gently 5 minutes, stirring.
- Add a splash of water and slide in the fish, simmer gently for 8 minutes until just cooked through.
- Season with salt, finish with coriander, and serve with the rice.
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