Himalayan Fish Curry with Cumin Basmati and Pickled Radish

A deeply aromatic Nepali fish curry simmered in a rich tomato and onion gravy, served with fluffy cumin-infused basmati rice and bright, tangy pickled radishes.

• Prep: 55 min
• Cook: 1 hr 10 min
• Total: 2 hr 5 min
• Servings: 2
• Cuisine: Nepali
• Difficulty: Hard
• Cost: $12.55/serving

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• sauté
• comfort food
• spicy
• tangy
• rich

Ingredients

• 1.5 pound cod fillet (cut into 2-inch pieces)
• 2 tablespoon vegetable oil
• 1 yellow onion (finely chopped)
• 2 teaspoon fresh ginger (grated)
• 2 teaspoon garlic (minced)
• 1 Roma tomato (diced)
• 1 teaspoon ground turmeric
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon Kashmiri red chili powder
• 1.75 teaspoon salt
• 2.5 cup water
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice (freshly squeezed)
• 1 cup basmati rice (uncooked)
• 0.5 teaspoon whole cumin seeds
• 2 daikon radishes (peeled and thinly sliced)
• 0.25 cup distilled white vinegar
• 1 tablespoon sugar
• 1 green chili (thinly sliced)

Instructions

1. For the pickled radish: In a small bowl, combine the thinly sliced daikon radish, 1/4 cup distilled white vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and green chili. Stir well, then cover and refrigerate for at least 30 minutes, or up to several hours, to allow flavors to meld. Stir occasionally.
2. For the cumin basmati rice: Rinse 1 cup basmati rice under cold water until water runs clear, about 2-3 minutes. Drain well. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add 1/2 teaspoon whole cumin seeds and sauté for 30 seconds until fragrant. Add the rinsed basmati rice and 1/4 teaspoon salt, stirring to coat. Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. For the fish curry: Pat the cod fillets dry with paper towels. Season lightly with a pinch of salt and black pepper.
4. Heat 1 tablespoon vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Carefully add the fish pieces and sear for 2-3 minutes per side until lightly golden. Do not fully cook through. Remove the seared fish from the pan and set aside.
5. Reduce heat to medium. Add the finely chopped yellow onion to the same pan, adding a splash more oil if needed. Sauté for 8-10 minutes until softened and lightly golden. Stir in the grated fresh ginger and minced garlic, cooking for another 2 minutes until fragrant.
6. Add the diced Roma tomato and cook for 3-5 minutes, pressing down with a spoon to break it up, until it starts to soften and release its juices.
7. Stir in the ground turmeric, 1 1/2 teaspoons ground cumin, ground coriander, and Kashmiri red chili powder. Cook for 1-2 minutes, stirring constantly, allowing the spices to toast and become fragrant.
8. Pour in 1/2 cup water and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes, allowing the sauce to thicken slightly. Season with 1 teaspoon salt.
9. Gently return the seared cod pieces to the sauce. Cover and simmer on low heat for 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook.
10. Stir in the chopped fresh cilantro and freshly squeezed lime juice just before serving.
11. Serve the Himalayan Fish Curry hot with the Cumin Basmati Rice and Quick Pickled Radish on the side.

Notes

To achieve a smooth curry gravy, you can blend the sautéed onion and tomato mixture before adding the spices and water. This curry benefits from a 15-20 minute rest off the heat before serving to allow the flavors to deepen.

Nutrition (per serving)

• Calories: 788
• Protein: 61.3 g
• Carbohydrates: 96.2 g
• Fat: 14.4 g
• Fiber: 2.7 g
• Sodium: 3150 mg
• Saturated Fat: 2 g
• Sugar: 17.1 g
• Cholesterol: 150 mg