Creamy Fish Curry Recipes
COCONUT FISH CURRY
Steps:
- Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
- Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 18.7 g, Cholesterol 17.6 mg, Fat 14.2 g, Fiber 4.4 g, Protein 12.3 g, SaturatedFat 11.5 g, Sodium 50.8 mg, Sugar 7.3 g
CREAMY NORTH INDIAN FISH CURRY
This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.
Provided by deeptishenoy
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
- Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
- Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
- Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
- Add fish. Cook for 5-6 minutes, turning as necessary.
- Serve hot with rice or naan.
Nutrition Facts : Calories 378.9, Fat 25.2, SaturatedFat 6, Cholesterol 37.5, Sodium 211.1, Carbohydrate 23.2, Fiber 2.3, Sugar 15.4, Protein 18.1
CREAMY FISH CURRY
Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
- Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow - chill once cool. Sprinkle the curry with the spring onions and serve with the rice.
Nutrition Facts : Calories 425 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
FISH & CREAMY CURRY SAUCE
I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.
Provided by Mandy
Categories Australian
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fish & sprinkle with lemon juice.
- Melt butter in a pan, add curry powder & flour & stir for a few minutes.
- Slowly stir in the milk and cook stirring for 1/2 minute.
- Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
- Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
- Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4
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