Nut-Free Spicy Carp Fish Curry

Dive into the bold and vibrant flavors of this Nut-Free Spicy Carp Fish Curry, a tantalizing dish that transforms tender pieces of carp into a rich, aromatic masterpiece. Perfect for those with nut allergies, this recipe combines simple ingredients like turmeric, cumin, and coriander to create a deeply satisfying curry without compromising on flavor. Lightly fried carp is gently simmered in a robust tomato-based gravy infused with garlic, ginger, and warming spices, then finished with a splash of zesty lemon juice and fresh cilantro. Ready in under an hour, this crowd-pleaser pairs beautifully with steamed rice or flatbreads, making it an ideal choice for weeknight dinners or special occasions. Try this nut-free fish curry and experience a comforting yet fiery explosion of taste!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds Carp fish (cleaned and cut into pieces)
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 4 pieces Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 2 medium Tomatoes (finely chopped)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 0.5 teaspoons Ground black pepper
• 2 cups Water
• 0.25 cup Fresh cilantro (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the carp fish pieces under cold water and pat them dry with a paper towel. Sprinkle the fish with turmeric powder and 1 teaspoon of salt, then set aside to marinate for 15 minutes.

Step 2

Heat 2 tablespoons of vegetable oil in a large, deep skillet or pan over medium heat. Once hot, carefully add the fish pieces and lightly fry them for about 2-3 minutes on each side until they are lightly golden. Remove the fish from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic and grated ginger, stirring constantly for about 1-2 minutes until fragrant.

Step 5

Stir in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.

Step 6

Add the cumin powder, coriander powder, red chili powder, and ground black pepper. Stir well to combine, allowing the spices to toast slightly for 1 minute.

Step 7

Pour in 2 cups of water and bring the mixture to a gentle boil. Reduce the heat to a simmer and carefully place the fried fish pieces into the pan.

Step 8

Cover the pan and let the fish simmer in the sauce for 10-12 minutes, allowing the flavors to meld together.

Step 9

Taste the curry and add the remaining 0.5 teaspoon of salt or adjust seasonings as desired. Turn off the heat.

Step 10

Garnish the curry with freshly chopped cilantro and a drizzle of lemon juice before serving.

Step 11

Serve hot with steamed rice or flatbreads for a hearty, nut-free meal.

Nutrition Facts

Serving size	1941.5 grams (1941.5g)

Amount per serving	% Daily Value*
Calories	1656

Total Fat 92.60g	119%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 25.20g
Cholesterol 635mg	212%
Sodium 4071mg	177%
Total Carbohydrate 36.20g	13%
Dietary Fiber 9.40g	34%
Total Sugars 13.60g
Protein 168.30g	337%

Vitamin D 1089IU	5443%
Calcium 638mg	49%
Iron 14mg	76%
Potassium 3919mg	83%

*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: 50.5%

Protein: 40.8%

Carbs: 8.8%