Dish Description

All kinds of curries are very famous in Indian cuisine. It is a sauce with a wide variety of spices and herbs. Curries originated in the Indian subcontinent and word “Curry” originated in the southern parts of India. There are meat curries, vegetable curries, chicken and fish curries. Curry is spread over rice or eaten with naan or roti.

Serving Size
Serving Time
30 min
  • 1. 2 lbs. wild caught Salmon or any fish fillet
  • 2. 4 tablespoons of Green Masala
  • 3. 2 – 4 tomatoes in purée or organic tomato sauce
  • 4. 2 large tablespoons of nonfat yogurt
  • 5. 2 tablespoons cumin seeds
  • 6. 4-5 green curry leaves
  • 7. 2 teaspoons black mustard seeds
  • 8. 1 teaspoon turmeric
  • 9. 2 teaspoon ground cumin seeds
  • 10. 2 teaspoon ground coriander and cumin seeds
  • 11. Juice extracted from 2 lemons
  • 12. 1/4 cup dry fenugreek leaves (optional)
  • 13. 1/2 can organic Coconut milk (for Fish Curry only)
  • 14. Salt to taste
  • 1. Wash and cut the fish in medium pieces.
  • 2. In a separate bowl, add salt, green masala, ground cumin, coriander and cumin, turmeric and lemon juice. Add fish and
    marinate for 15 minutes, or overnight.
  • 3. In deep, wide mouth pan, put some avocado oil, add curry leaves. Let simmer and then add the brown onions, yogurt,
    tomato purée or sauce, salt to taste. Cook well until oil comes up
  • 4. Add coconut milk and 1-2 cups of water as needed
  • 5. Slowly add the fish and let it cook until the fish masala is all cooked and you see oil coming up. When you see oil
    separating out, that means it is ready. Serve with brown rice! Enjoy!
  • Tip: If you want you can add dry methi (fenugreek) leaves, for flavor