Carp Curry With Coriander And Tomato
A flavorful and spicy carp curry with coriander, tomato, and aromatic spices, perfect for seafood lovers seeking a rich, comforting dish with vibrant flavors.
Ingredients
- 1/2 cup oil ⓘ
- 1 1/2 large onions, chopped ⓘ
- salt to taste ⓘ
- 1 tsp cumin ⓘ
- 1 tsp chili powder ⓘ
- 1 1/2 tsp turmeric ⓘ
- 1/4 tsp minced garlic ⓘ
- 1/4 tsp minced ginger ⓘ
- 4 Tbsp tomato paste ⓘ
- 2 lb carp, cut into 8 steaks 1/2-inch thick ⓘ
- 1 tomato, chopped ⓘ
- 3/4 cup water ⓘ
- 1/2 cup chopped fresh coriander leaves ⓘ
- fresh lime juice to taste ⓘ
Instructions
- Heat 1/2 cup of oil in a large pan over medium heat.
- Add chopped onions and cook until translucent.
- Stir in cumin, chili powder, turmeric, minced garlic, and minced ginger; cook for 1-2 minutes until fragrant.
- Add tomato paste and cook for another 2 minutes.
- Pour in 3/4 cup water and bring to a simmer.
- Add the carp steaks, chopped tomato, and salt to taste.
- Cover and cook for about 15-20 minutes until fish is cooked through.
- Stir in chopped coriander leaves and squeeze fresh lime juice to taste before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut milk to the curry while simmering. If carp is unavailable, substitute with a firm white fish like tilapia or cod. Adjust spices to your heat preference; add more chili powder for extra heat or reduce it for a milder dish. Fresh coriander is essential for brightness, but if unavailable, parsley can be used as a substitute.
Serving Suggestions
Serve the carp curry with steamed basmati rice or warm naan to soak up the sauce. It pairs beautifully with Indian Slaw for a refreshing crunch. For a complete meal, consider adding a side of India Potatoes And Tomatoes to enhance the flavors. A squeeze of lime right before serving brightens the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry over low heat on the stovetop, adding a splash of water if it appears too thick. Avoid microwaving as it may overcook the fish and affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Carp Curry With Coriander And Tomato contains roughly 1288 calories, with 23g protein, 139g carbohydrates, and 77g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (72% of the Daily Value), and protein (47% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1590mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carp for this recipe?
Yes, you can use frozen carp, but make sure to thaw it completely before cooking. This ensures even cooking and better texture. If using frozen fish, reduce the cooking time slightly to avoid overcooking.
What can I serve with carp curry?
Carp curry is delicious with steamed basmati rice or roti. Pair it with a side of Indian Chole(Garbanzo Beans) for a protein boost, or serve alongside a refreshing salad for a balanced meal.
How can I make this dish spicier?
To increase the spice level, add more chili powder or include fresh green chilies while cooking. You can also serve it with a side of spicy curry mayonnaise for an extra kick, enhancing the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).