indianvegetarianlacto-vegetarianvia groq
Sichuan Buddha Fish Curry
A flavorful and aromatic curry dish from the Sichuan region of India, made with fresh fish and a blend of warming spices.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●500g Fish filletAny white fish works well
- ●2 tsp Sichuan pepperAlso known as Sichuan peppercorns
- ●2 inches GingerFresh ginger is essential for this recipe
- ●4 cloves GarlicMinced garlic adds depth to the curry
- ●2 tsp Buddha oilNeutral oil for sautéing
- ●1 medium OnionSautéed onion adds a sweet flavor
- ●1 large TomatoDiced tomato adds acidity to the curry
- ●2 tbsp Tomato pureeThickens the curry and adds flavor
- ●1 tsp Cumin powderGround cumin adds warmth to the curry
- ●1 tsp Coriander powderGround coriander adds a citrusy flavor
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Instructions
- 1
Heat Buddha oil in a large pan over medium heat.
- 2
Add minced garlic and sauté until fragrant.
- 3
Add diced onion and sauté until translucent.
- 4
Add Sichuan pepper, cumin powder, and coriander powder. Sauté for 1 minute.
- 5
Add fish fillet and sauté until cooked through.
- 6
Add tomato puree, diced tomato, and enough water to cover the fish. Bring to a boil.
- 7
Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened.
- 8
Season with salt and serve hot with rice or roti.