Indian Spiced Fish Curry

Ingredients

• 800 g Firm White Fish Fillets (cut into bite‑size pieces)
• 2 tbsp Curry Powder (store‑bought Indian blend)
• 1 tsp Turmeric Powder
• 1 tsp Salt
• 1 tsp Chili Powder (adjust to heat preference)
• 200 ml Sprite Soda (used in the fish marinade)
• 3 Garlic Cloves (minced)
• 1 Red Chili (finely chopped)
• 1 Shallot (finely minced)
• 1 tbsp Masala Spice Blend (store‑bought garam masala works well)
• 1 tsp Dill Powder
• 1 cup Mixed Vegetables (e.g., diced carrots, peas, bell pepper)
• 200 ml Fresh Milk (whole milk gives richer sauce)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Cooking Oil (vegetable or canola oil)

Instructions

1. Cut the Fish

   Place the fish fillets on a cutting board and cut into bite‑size pieces.

   Time: PT5M

2. Marinate the Fish

   In a mixing bowl combine curry powder, turmeric powder, salt, chili powder and Sprite soda. Stir to form a thin slurry, then add the fish pieces and toss until fully coated. Let the fish marinate for 15 minutes.

   Time: PT15M

3. Prepare the Masala Paste

   In a small bowl combine minced garlic, chopped red chili, minced shallot, masala spice blend and dill powder. Use a mortar and pestle (or the back of a spoon) to pound into a smooth paste.

   Time: PT5M

4. Sauté the Vegetables

   Heat cooking oil in a skillet over medium heat. Add the mixed vegetables and stir‑fry for about 5 minutes until they begin to soften.

   Time: PT5M

   Temperature: Medium heat

5. Cook the Fish in the Sauce

   Add the marinated fish (including any remaining liquid) to the skillet. Stir in the masala paste, then pour in the fresh milk. Bring to a gentle simmer, cover, and cook for 10 minutes or until the fish flakes easily with a fork.

   Time: PT10M

   Temperature: Medium‑low simmer

6. Finish and Serve

   Stir in chopped parsley, taste and adjust salt or chili if needed. Transfer to a serving bowl and serve hot with steamed rice or flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Firm White Fish Fillets: Cod, Halibut, Snapper
• Instead of Curry Powder: Garam masala, Curry paste
• Instead of Turmeric Powder: Fresh turmeric grated
• Instead of Salt: Sea salt, Kosher salt
• Instead of Chili Powder: Paprika, Cayenne pepper
• Instead of Sprite Soda: Lemon‑lime soda, Club soda with a pinch of sugar
• Instead of Garlic Cloves: Garlic paste
• Instead of Red Chili: Bird’s eye chili, Serrano
• Instead of Shallot: Red onion
• Instead of Masala Spice Blend: Coriander‑cumin blend
• Instead of Dill Powder: Dried dill weed
• Instead of Mixed Vegetables: Any seasonal veg
• Instead of Fresh Milk: Half‑and‑half, Coconut milk for dairy‑free
• Instead of Fresh Parsley: Cilantro
• Instead of Cooking Oil: Ghee, Olive oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Skillet or Wide‑Bottomed Pan
• Wooden Spoon or Spatula
• Mortar and Pestle (optional)

Critical Steps — Do Not Skip

• Marinating the fish with Sprite and spices
• Pounding the masala paste to a smooth consistency
• Cooking the fish gently in milk to avoid curdling

Chef Tips from the Video

• Sprite’s acidity and carbonation act like a mild brine, making the fish exceptionally tender.
• For extra depth, toast the curry powder briefly before adding to the marinade.
• Finish with a squeeze of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the fish up to 2 hours ahead; keep refrigerated.
• Prepare the masala paste a day in advance and store in a sealed jar.

Frequently Asked Questions