Vibrant, fresh, and captivating, Indian fish curry has a green sauce that deliciously solves weeknight dinner doldrums. Use your favorite seafood and double the marinade so you can freeze extras for a rainy day!
In a small sauté pan over medium heat cook the onions until just starting to brown. Allow to cool while you are measuring the rest of the ingredients.
In a blender (I use a personal blender for this amount) add all the marinade ingredients. Process them into a smooth paste. If you need a bit more liquid add a tablespoon or two water.
Coat the fish and cook immediately or allow to marinate for 15 minutes up to an hour. The vinegar will cook the fish if left too long.
In a large skillet, add the oil and heat over medium-high heat. Add the fish and spoon leftover marinade over the top. Cook 3 to 4 minutes on each side, depending on the thickness of the fish. Shrimp will only take a few minutes.
Taste for salt, acid (vinegar), and optional sugar to balance the sauce to your taste. Serve over rice or your favorite grain.
Notes
Seafood: I have made this dish with 6-ounce halibut and barramundi filets, and shrimp. If using fish with skin, remove it.
More sauce? If you like the idea of having ample sauce to drizzle over the fish before serving, 1 1/2 or double the marinade ingredients. Simmer for 3 to 5 minutes over medium-high heat until slightly thickened. Drizzle away.
Chilies: I use small Indian chilies. When seeded and chopped they measure 1/2 teaspoon. Use a hotter chili, and/or keep the seeds in. Use as many chilies to your taste.
Coating: If you like to coat or bread your fish, use semolina or panko crumbs and coat the seafood before sautéing.