Fish with Cumin Pepper Curry

Dive into the bold and aromatic flavors of Fish with Cumin Pepper Curry, a rich and comforting dish that’s perfect for any occasion. This easy-to-follow recipe features tender white fish fillets lightly seared to golden perfection, then simmered in a luscious coconut milk-based curry infused with earthy cumin, fragrant coriander, and the gentle heat of coarsely crushed black peppercorns. Fresh garlic, ginger, and a touch of chili add depth, while juicy tomatoes create a flavorful base that’s both tangy and satisfying. Finished with fresh cilantro, this curry pairs beautifully with steamed rice or warm flatbread, making it an irresistible option for lovers of spiced seafood dishes. Ready in under 40 minutes, this fish curry is ideal for both weeknight dinners and special gatherings alike!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Fish fillets (any firm white fish like cod or tilapia)
• 0.5 teaspoons Turmeric powder
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 1 teaspoons Cumin seeds
• 1 teaspoons Black peppercorns (coarsely crushed)
• 1 medium Onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 teaspoons Ginger (grated)
• 1 Green chili (slit)
• 2 medium Tomatoes (finely chopped)
• 1 teaspoons Coriander powder
• 0.5 teaspoons Ground cumin
• 1 cup Coconut milk
• 2 tablespoons Fresh cilantro (chopped)
• 0.5 cups Water

Directions

Step 1

Rub the fish fillets with turmeric powder and 0.5 teaspoons of salt. Set aside for 10 minutes.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the fish fillets lightly for 2-3 minutes per side until just golden. Remove and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of oil. Heat until shimmering, then add the cumin seeds and crushed black peppercorns. Sauté for 30 seconds until aromatic.

Step 4

Add the chopped onion and sauté for 3-4 minutes until golden and softened.

Step 5

Stir in the minced garlic, grated ginger, and slit green chili. Cook for another minute until fragrant.

Step 6

Add the chopped tomatoes, coriander powder, ground cumin, and the remaining 1 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and form a thick paste.

Step 7

Pour in the coconut milk and water. Stir well and bring the mixture to a gentle simmer.

Step 8

Carefully place the fried fish fillets into the simmering curry. Spoon the sauce over the fish and let it simmer on low heat for 5-7 minutes until the fish is cooked through and absorbs the flavors.

Step 9

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

Nutrition Facts

Serving size	1334 grams (1334.0g)

Amount per serving	% Daily Value*
Calories	1024

Total Fat 46.90g	60%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 25.20g
Cholesterol 250mg	83%
Sodium 3920mg	170%
Total Carbohydrate 53.70g	20%
Dietary Fiber 8.80g	31%
Total Sugars 30.50g
Protein 106.20g	212%

Vitamin D 1000IU	5000%
Calcium 269mg	21%
Iron 8mg	42%
Potassium 2991mg	64%

*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: 39.8%

Protein: 40.0%

Carbs: 20.2%