Cod, tilapia, and salmon are all excellent choices for curry. Cod’s firm texture and mild flavor make it a popular option, while tilapia’s affordability and mild taste make it versatile. Salmon, with its rich, buttery texture, adds a delicious twist to traditional curry recipes.

Fish curry typically consists of fish (such as cod, tilapia, or salmon), a variety of spices like turmeric, chili powder, and coriander powder, and a base of onions, tomatoes, and garlic. Coconut milk is often added for creaminess, and curry leaves and green chilies contribute to its aromatic flavor profile. It’s a delicious combination of protein-rich fish and flavorful spices simmered together to create a satisfying dish.

In India, the Pomfret, Hilsa, and Rohu are highly prized for their delicious taste and are popular choices for various culinary preparations.

Yes, fish curry can be made gluten-free by using gluten-free spices and ensuring that all ingredients are free from gluten contamination.

Indian fish that are generally considered safe to eat include Rohu, Katla, Tilapia, and Basa.

Kolkata, also known as Calcutta, is famous for its delicious fish curry in India.

The tastiest fish is subjective and can vary depending on personal preferences and cooking methods. However, some commonly praised options for their flavor include salmon, trout, and tuna.

Fish such as tilapia, cod, and haddock are known to have fewer bones, making them easier to eat and prepare. These fish are often preferred by those who prefer minimal bones in their meals.