Origin Indian Fish Curry

Fish curry is a staple in coastal regions of India like Kerala, Goa, and Bengal, with each area offering its own unique take. This version blends South Indian spices with creamy coconut milk, creating a deliciously balanced curry.

Why You’ll Love This Recipe

It’s warming, satisfying, and full of bold flavor — yet surprisingly easy to make. The fish stays tender and flaky, soaking up all those aromatic spices. Serve it with rice or naan for the ultimate comfort meal.

Also Read : Crispy Vegetable Pakoras

Indian Fish Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 500g firm white fish (like tilapia, cod, or kingfish), cut into chunks

• 2 tbsp oil (coconut oil preferred)

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 tsp ginger-garlic paste

• 1 green chili, slit (optional)

• 1 tsp turmeric powder

• 1½ tsp coriander powder

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• 1 cup coconut milk

• ½ cup water (adjust consistency)

• Fresh curry leaves (optional but recommended)

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a pan. Add chopped onions and sauté until golden.
• Stir in ginger-garlic paste and green chili; cook for a minute.
• Add tomatoes, turmeric, coriander, and red chili powder. Cook until tomatoes soften and masala thickens.
• Pour in coconut milk and water. Stir well and bring to a gentle simmer.
• Add fish pieces carefully. Cover and cook on low for 8–10 minutes, or until fish is just cooked through.
• Taste and adjust salt. Garnish with curry leaves and cilantro.
• Serve hot with steamed rice or chapati.

Notes

• Use firm fish so it doesn’t break apart while cooking.
• For extra depth, add a pinch of garam masala at the end.
• Let the curry rest for 10 minutes before serving to deepen the flavors.
• You can skip coconut milk for a tangier version with tamarind or lemon juice.

The post Indian Fish Curry appeared first on RecipeWikki.

Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

Ingredients

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 tomatoes, pureed

• 1 carrot, diced

• ½ cup green peas

• ½ cup cauliflower florets

• ½ cup green beans, chopped

• 1 potato, diced

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder (adjust to taste)

• ½ teaspoon salt (or as needed)

• ½ cup water (adjust as needed)

• ¼ cup coconut milk or fresh cream (optional)

• Fresh coriander leaves for garnish

Directions

• Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
• Add turmeric, coriander powder, red chili powder, and salt, mixing well.
• Toss in all chopped vegetables and stir to coat them with the spices.
• Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
• Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
• Garnish with fresh coriander leaves and serve hot.

Notes

• Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
• Adjust spice levels by increasing or reducing the chili powder.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

The post Indian Chicken Curry (Murgh Kari) appeared first on RecipeWikki.