Everyone wants Light and Easy Indian meals

May 21, 2007


Thanks for the query. I am in the process of devising a light, low cal Indian meal, but as I said I am traveling. Meanwhile, here is something mild, tasty and trusty. You could always reduce the amount of oil if you want a low cal fish curry.

This is a quick and delicious way to eat fish, and so easy to prepare. What is more, my sister in law, another good cook, tells me she uses it all the time. It’s light, quick and healthy, and quite scrumptious served with steaming hot plain rice. 

In contrast, the next time I shall share a spicy fish recipe from Kashmir with you. It is more like a pickle really. In fact when my mother gave me the recipe she said, use all the spices you would for a pickle. But, is it delicious or what!!!! When you add kohlrabi, leaves and all, and serve it with plain boiled rice it makes a complete meal. A good fish curry should not be ruined with too many other entrees. If anything you should really just have accompaniments that are more like condiments to the main duo, fish and rice.

Fish Curry in a Trice

Fish in Tomato and Coriander Sauce

4 tablespoons oil

2 medium onions, chopped fine

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger

3 medium tomatoes, chopped

2 tablespoons ground coriander seeds

2 teaspoons ground turmeric

Salt to taste

1 tablespoon ground cumin seeds

2 cups of water

2 lbs. any mild flavored fish fillets, cut into 2”x 3” pieces

1 cup chopped fresh coriander   1. Heat the oil in a 6-quart saucepan on high heat. Add onions, garlic and ginger. Fry for 2-3 minutes.

2. Add all the other ingredients except the water, fish, and fresh coriander. Fry well for a minute or two.

3. Add the water. Bring everything to a boil.

4. Add fish and coriander, bring to a good boil again, cover and cook on medium high heat for 15 minutes.

5. Serve hot.Optional: Sprinkle a tablespoon or so of fresh coriander on top before serving.Goes very well with plain boiled rice.

Serves 6

I am always amazed that my brother loves this curry, they all like their food quite spicy. So after some poking and prodding the aforementioned sister in law confessed on the phone yesterday that when frying the spices she throws in some cayenne pepper as well, not too much she said, just enough to give the recipe a zing. I have not tried that yet but shall soon.The recipe is from my soon to be re-published Curries without Worries. Every recipe there has been tried by yours truly several times, with a clock for timing, with testers for tasting, and with ingredients bought from a couple of different stores, just to make sure. 

Someone asked me what is a trice? In a moment, or in short order. I wonder if it has to do with once, twice, thrice! Hope the fish are jumpin’ for you…… 

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