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Spicy Fish Curry

Spicy Fish Curry reads umami 6.3, richness 5.4 and allium 3.7 on Palate's 0–10 flavor X-ray — a Indian main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.3 · Richness 5.4 · Allium 3.7 · Marine & Briny 3.4 · Sourness 3.0 · Herbaceous 2.9 · Warm Spice 2.5 · Earthy 2.5 · Salinity 2.5 · Funk & Ferment 2.4 · Heat 2.3 · Sweetness 2.2 · Bitterness 1.6 · Nutty 1.4 · Floral 1.3 · Fruity 1.0 · Citrus 0.9

What's in it (13)

• 675 g fish, filleted and skinned
• 1/2 inch piece fresh ginger, slivered
• 1 garlic clove, crushed
• suflower oil
• 1 large onion, sliced
• 1 green pepper, deseeded and chopped
• 1 green chili, deseeded and chopped
• 5 ml ground cumin
• 5 ml ground cinnamon
• 5 ml turmeric
• water
• 110 g Greek yogurt
• of fresh mint

Time & effort: about 35 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 90.9 kcal, 11.9 g protein, 3.8 g fat, 2.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

1. Cut the monkfish into 1 inch cubes.
2. Fry the fish in a non-stick pan in a little sunflower oil with the ginger and garlic. Remove from the pan.
3. Add the onion, pepper and green chilli and allow to soften without browning for 2-3 minutes. Add the dry spices and cook for a further 2 minutes. Stir reguarly and add a little extra oil if they are getting too dry.
4. Take the pan off the heat. Return the fish, ginger and garlic. Add enough water to half cover the fish and vegetables and bring grandually up to the boil. Season well. Simmer for 10 minutes., Remove the fish with a slotted spoon. Reduce the sauce, by boiling rapidly to a syrupy consistency.
5. Beat the yohurt with a little water, add some of the hot fish juices, mix well and return to the pan. Bring up to the boil but do not allow it to get too hot. Return the fish to the saucepan.Pile into a warm serving dish and serve decorated with roughly chopped fresh mint.

Dishes with a similar flavor shape

• Alicha (Mild Lamb or Vegetable Stew) — Ethiopian
• Tibs (Sauteed Meat) — Ethiopian
• Baked Stuffed Shells with Spinach and Ricotta — Italian-American
• Shrimp Creole — Cajun/Creole
• Crab Cakes (Creole Style) — Cajun/Creole

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.