Admit it- as much as you love the classic salt and pepper, garlic salt and rosemary, or cumin and chili powder seasoning combos, they can get old. I was in that position one day, and thus, I discovered curry powder. Immediately, I started adding it to my proteins, trying to find what I liked best. However, I realized it was best with fish- specifically Mahi Mahi. This recipe, like a lot of my recipes, is EXTREMELY easy to make, but it is so tasty!!
1 tsp- 1 tbsp curry powder (depending on how much fish you have)
___ oz of fish ( ___ represents how much you have- I never weigh out my fish, so I never know how much I truly have)
1 tsp olive oil (In the photos, I didn’t have any oils in my house, so I had t use non stick spray. tasted exactly the same though!)
In a pan, turn on low heat and add olive oil. On a separate plate, take your fish and season with powder. If the powder goes all over the plate, simply rub fish around on plate to get the maximum curry taste! Once that’s done, place fish on the pan, and place a lid over it. Since it’s been heating up for a while, it shouldn’t take to long to cook. Make sure you have it on a low heat so you don’t burn it. After 4-5 minutes, take lid off and flip the fish, then put the lid back on. After 4-5 minutes, do the exact same thing. The fish should be ready now, so transfer to a plate, add your toppings, and enjoy! I like adding Braggs Liquid Aminos or if you have any indian seasonings, those would work amazing! I’m obsessed with this meal, and paired with some roasted broccoli and sweet potato, it’s the perfect meal!
Curry Fish with Barley, Roasted Veggies, and some Maple Glazed Brussel Sprouts
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