This sour fish dish from the East of India can be your next quick-fix weeknight curry.

We found a recipe with juicy white fish fillets that takes only 15 minutes to make, as it calls for using a pressure cooker.

The only spices you'll need are turmeric (haldi) powder, mustard seeds, red chili powder, salt and sugar to taste.

Note: This dish is traditionally cooked using mustard oil and served over a bed of white rice.

Kadhi shares its origins across several North Indian states and is a perfect example of what traditional Indian food should bring to the table—familiarity and comfort.

Kadhi is simply a spiced soup that you make by thinning out yogurt with water and later cooking it with some chickpea flour.

You can pimp it by adding your favorite veggies or make it dense or thin by adding more flour or water.

If you thought all curries were red, orange or yellow, think again!

Here is a white curry, both mild and intense that's made from grinding almonds and cashews into a creamy succulent paste.

So if it's heat that's keeping you from getting curried away, then this korma is for you.

This rustic main course from the South of India is chock-full of fresh vegetables cooked in coconut oil and subtly seasoned with spices.

It is perhaps one of the lightest Indian dishes out there that can be eaten on its own (though traditionally it's served with a bowl of rice).

Here's a recipe where the flavors of the myriad vegetables shine through without being overpowered by spices.