Gujarati-style Spiced Fish Curry

Ingredients

In this Gujarati adaptation of Colin à la bordelaise, we replace the traditional French ingredients with Gujarati spices and flavors. The original dish is typically prepared with white fish fillets, white wine, and herbs like parsley and thyme. In the Gujarati version, we use a blend of spices such as turmeric, cumin, coriander, and red chili powder to create a vibrant and aromatic curry. The addition of tamarind pulp and jaggery lends a tangy and slightly sweet taste, which is characteristic of Gujarati cuisine. We alse have the original recipe for Colin à la bordelaise, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 tablespoon jaggery (or brown sugar) 1 tablespoon jaggery (or brown sugar)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute.
4. 4.
   Add tomato puree and cook until the oil separates.
5. 5.
   Add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
6. 6.
   Add tamarind pulp, jaggery, and salt. Stir until well combined.
7. 7.
   Add fish pieces to the gravy and gently mix to coat them with the spices.
8. 8.
   Cover the pan and simmer for 10-15 minutes, or until the fish is cooked through.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Fish — Use fresh fish fillets such as tilapia, cod, or snapper for the best results. Make sure to remove any bones before cooking.

Tips & Tricks

• Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder according to your preference.
• For a richer flavor, marinate the fish in a mixture of turmeric, salt, and lemon juice for 30 minutes before adding it to the curry.
• If tamarind pulp is not available, you can substitute it with lemon juice for a tangy taste.

Serving advice

Serve the Gujarati-style Spiced Fish Curry hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness and flavor.

Presentation advice

Present the curry in a vibrant serving dish, allowing the rich red color of the gravy to stand out. Garnish with a sprinkle of fresh coriander leaves for an appealing touch.