Flavorful Fish Curry: A Rich and Aromatic Seafood Delight

Serve the fish curry hot and fresh for the best texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.
You can also freeze the curry (without the fish) for up to 3 months. Thaw in the refrigerator and then add fresh fish when reheating.
Variants:

Spicy Variation: Add extra chili or a fresh chopped green chili to spice up the curry.
Vegetarian Option: Replace the fish with tofu, paneer, or a variety of vegetables like potatoes, cauliflower, and peas.
Curry Leaf Addition: Add a few curry leaves while cooking the onions for extra flavor.
Tamarind Twist: Add a teaspoon of tamarind paste for a tangy kick.
FAQ:
Q: Can I use frozen fish for this recipe?
A: Yes! Just ensure that the fish is thawed completely before adding it to the curry, so it cooks evenly.

Q: What kind of fish is best for curry?
A: Mild, flaky white fish like cod, tilapia, or haddock works best, but you can also use firm fish like salmon or snapper.

Q: Can I make the curry ahead of time?
A: Yes, the curry base can be prepared a day ahead, and the fish can be added just before serving. The curry flavors will develop even more overnight!