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Ruths Iraqi Fish Curry

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“Ancient family recipe tweeked by western daughter in law (me!) to be gentler on the tummy and deepen flavors. Always voted the best, causing astonishment among husbands side of family...muhaha! Tomato and pomegranate based, use any firm bodied, mild flavored, deboned thicker filet will do. Have used whitefish, orange roughy, cod, and catfish. Tilapia is fine too, but reduce cooking time by ten minutes since it is thinner and more delicate. The pomegranate molasses can be found in import food stores. It is my secret ingredient that sets this dish ahead of all others!”
READY IN:
30mins
SERVES:
6-8
YIELD:
1 cassarole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
  3. Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
  4. In large skillet over medium heat, sauté onions in olive oil until translucent.
  5. Add curry powder and salt to onions, stirring for one minute.
  6. Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
  7. Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
  8. Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
  9. Serve with cooked rice.

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