CURRIED SALMON BAKE
Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.
Provided by KCFOXY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
- In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
- Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g
CURRIED FISH
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice.
Provided by Carolyn Malcoun
Categories Healthy Fish Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6.6 g, Cholesterol 110.4 mg, Fat 12.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 540.8 mg, Sugar 1.5 g
CURRIED FISH AND CHIP BAKE
Entered for safe-keeping. From Anne Dobrinen, Fresno, California, as submitted to BH&G. Quick assembly.
Provided by KateL
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease 12 x 7-1/2 x 2-inch baking dish.
- Arrange the frozen fish on the bottom of baking dish.
- Sprinkle French fries over the fish.
- Combine soup, milk, mayonnaise or salad dressing, and curry powder; pour mixture over fish and French fries.
- Bake, uncovered, in a 350-degree-Fahrenheit oven about 45 minutes or until bubbly. Garnish with a parsley sprig, if desired.
Nutrition Facts : Calories 312.9, Fat 15.5, SaturatedFat 3.6, Cholesterol 19.9, Sodium 1098.3, Carbohydrate 39.1, Fiber 2.8, Sugar 2.5, Protein 5.2
NICELY BAKED CURRIED FISH - HCG PHASE 2
Use any white fish for this recipe. I use Basa fillets and it turns out nice, however Halibut is said to be the best. You can, of course, replace the lemon juice and lemon slices for lime juice and lime slices. This recipe counts for 1 protein and 1 bread. Add a veggie and you have a complete meal. This recipe is from The HCG Diet Cookbook Gourmet Success. NOTE: "Curried" means to prepare or flavor with a sauce of hot-tasting spices. You can for sure add curry (or any other spice of your choice) to this recipe.
Provided by Coffee Criss
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry spices and Melba toast crumbs.
- Dip Fish into crumb mixture to coat thoroughly.
- Broil until fish is cooked and crumb mixture is lightly brown.
- Garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 117.2, Fat 3, SaturatedFat 0.8, Cholesterol 57.5, Sodium 201.8, Carbohydrate 6.1, Fiber 0.9, Sugar 1.6, Protein 17
CURRIED FISH FILLETS WITH YOGURT SAUCE
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix yogurt, cilantro and green onion in small bowl. Season with salt and pepper.
- Preheat oven to 500°F. Spray baking sheet with vegetable oil spray. Place in oven. Rub each side of each fish fillet with 1/4 teaspoon curry powder. Whisk egg whites in medium bowl until foamy. Place wheat germ on large sheet of waxed paper. Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly. Place fish fillets on hot baking sheet. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 8 minutes. Remove from oven; let stand 2 minutes. Transfer to platter. Serve yogurt sauce alongside.
BAKED FISH WITH CURRIED PECAN TOPPING
Steps:
- Preheat oven to 350°F. Mix first 7 ingredients in 8x8x2-inch glass baking dish. Add oil; stir to blend. Bake until pecan mixture is light golden, about 8 minutes. Transfer pecan mixture to plate and cool. Increase oven temperature to 450°F.
- Beat egg white in medium bowl until foamy. Dip fish fillets 1 at a time into egg white, then into pecan mixture, coating both sides. Arrange fish in same baking dish. Sprinkle with salt and pepper. Press any excess pecan mixture atop fish fillets. Bake until fish is opaque in center, about 12 minutes and serve.
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
- Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
- While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
- Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
CURRIED FISHCAKES
Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
- Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
- Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
- Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
- Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.
Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
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