Grandma’s Spicy Fish Curry Recipe

This is one of my grandmother’s recipes for fish curry. It is simple and fairly quick to make. I have substituted Tilapia fillets for the fish my grandmother used that was only available in India. She also used fresh chillies and lemon juice; I use cayenne pepper and vinegar.




 Tilapia fillets1 Pound
 Cumin powder1 Tablespoon
 Coriander powder1 Tablespoon
 Turmeric1 Teaspoon
 Hot chilies3 , diced (Fresh Ones)
 Salt To Taste
 Onion1 Medium
 Garlic4 Clove (20 gm)
 Tomatoes2 Medium, chopped
 Fresh cilantro1⁄2 Cup (8 tbs)
 Balsamic vinegar2 Tablespoon
 Canola oil3 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1091 Calories from Fat 547

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 7.8 g39%

Trans Fat 0.2 g

Cholesterol 160 mg

Sodium 746.8 mg31.1%

Total Carbohydrates 59 g19.7%

Dietary Fiber 14.9 g59.6%

Sugars 21.7 g

Protein 89 g177.8%

Vitamin A 59.6% Vitamin C 227%

Calcium 31.9% Iron 58.3%

*Based on a 2000 Calorie diet


1. Blend onions and garlic in blender with 2 tbsp water.
2. Heat oil over medium high flame and add onion paste.
3. Stir until fragrant, add the rest of the spices. Coom for about a minute, then add fish fillets, gently stirring so spice mixture is infused into the fish.
4. Add 1/2 cup water and lower heat to medium.
5. Cook for ten minutes, then add the tomatoes, cilantro and vinegar. Stir gently, lower heat to low and cook another ten minutes. Serve over rice.

From Page 7 of The Deity Diet by Connie Umbenhower
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