Ruths Iraqi Fish Curry

Dive into the rich, vibrant flavors of Ruth’s Iraqi Fish Curry, a hearty and aromatic dish that celebrates the essence of Middle Eastern cuisine. This recipe artfully combines tender white fish fillets, marinated with lemon juice and turmeric, with a spiced tomato-based curry infused with cumin, paprika, and curry powder for an irresistible depth of flavor. Gently seared fish is simmered to perfection in the fragrant sauce, resulting in a melt-in-your-mouth texture that pairs beautifully with steamed basmati rice or warm flatbread. With an inviting blend of bold spices, caramelized onions, and optional chili heat, this one-pot wonder promises a comforting, authentic taste of Iraqi culinary tradition. Simple to prepare yet packed with flavor, Ruth’s Iraqi Fish Curry is perfect for weeknight dinners or special occasions.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces white fish fillets (e.g., cod, haddock, or tilapia)
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon chili powder (optional)
• 14 ounces canned diced tomatoes
• 1 cup water
• 0.25 cup fresh cilantro, chopped (optional)

Directions

Step 1

Pat the fish fillets dry with a paper towel. Place them in a shallow dish and drizzle with lemon juice. Sprinkle with 1/2 teaspoon of salt and the turmeric. Let the fish marinate for 15 minutes while you prepare the other ingredients.

Step 2

Heat 2 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Add the onions and sauté until golden and soft, about 8-10 minutes.

Step 3

Add the minced garlic, curry powder, cumin, paprika, and chili powder (if using). Stir continuously for 1-2 minutes until the spices are fragrant.

Step 4

Add the canned diced tomatoes and stir well. Pour in the water and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let the sauce cook for 10 minutes, stirring occasionally.

Step 5

Taste the sauce and add the remaining 1/2 teaspoon of salt, or adjust to your preference.

Step 6

In a separate non-stick pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Gently sear the fish fillets for 2-3 minutes on each side until lightly golden (they do not need to be fully cooked).

Step 7

Carefully transfer the seared fish into the curry sauce, spooning some of the sauce over the fillets. Cover the pan and let the fish simmer in the sauce for another 10-15 minutes, or until the fish is cooked through and tender.

Step 8

Remove from heat and garnish with fresh cilantro, if desired. Serve hot over steamed basmati rice or with flatbread.

Nutrition Facts

Serving size	1506.5 grams (1506.5g)

Amount per serving	% Daily Value*
Calories	1052

Total Fat 57.40g	74%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 28.60g
Cholesterol 208mg	69%
Sodium 5197mg	226%
Total Carbohydrate 54.20g	20%
Dietary Fiber 16.70g	60%
Total Sugars 26.10g
Protein 89.90g	180%

Vitamin D 800IU	4000%
Calcium 360mg	28%
Iron 14mg	76%
Potassium 2786mg	59%

*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: 47.3%

Protein: 32.9%

Carbs: 19.8%