Indian fish curry. Tomatoes for vibrant color, tamarind for tang and spices for aroma and flavor, this delicious curry ticks all the right boxes. It’s surprisingly effortless to make and you’re just 20 minutes away from flaky deliciousness.
How To Make Indian Fish Curry
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You can use any firm fish that doesn’t flake while cooking like salmon (the fish I used), kingfish, snapper, mackerel, tilapia, pomfret, hake or monkfishAdjust the amount of red chili powder depending on your taste
