FISH CURRY | INDIAN FISH MASALA
Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.
Provided by Swasthi
Categories Side
Time 40m
Number Of Ingredients 20
Steps:
- Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
- On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
- Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
- Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
- Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
- Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
- Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
- When the oil turns slightly hot, add curry leaves & green chilies.
- When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
- Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
- Gently slide the fish pieces and cook covered on a medium heat.
- Carefully flip or turn the pieces to the other side after 3 to 4 mins.
- Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
- Optionally garnish fish curry with coriander leaves if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 35 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 171 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INDIAN FISH CURRY
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
Provided by Mantu
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 19
Steps:
- Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g
FISH CURRY
This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice--you'll love it.
Provided by sharda
Categories Bass
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
- Preserve some cut pieces 1 cup) of onion.
- Cut small pieces of tomatoes.
- Make small pieces of fish fillets, about 3 inches in length.
- Clean them properly if you are using the whole fish and make it into small pieces.
- Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
- Mix all of them properly.
- Allow to marinate for 1/2 hour.
- Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
- Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
- Keep all of them in a separate plate.
- When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
- Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
- Then put the cut onion pieces and allow it to just a little brown.
- Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
- Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
- You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
- The paste is now perfectly fried.
- Now pour 3 cups of water to it, or as much thick gravy you want.
- Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
- Switch off the gas.
- Use coriander leaf for garnishing.
- This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
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
COCONUT CURRY FISH
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Provided by MATHGOD
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 32.1 g, Cholesterol 27.3 mg, Fat 18 g, Fiber 5.1 g, Protein 18.9 g, SaturatedFat 13 g, Sodium 282.6 mg, Sugar 2.7 g
SUPER-QUICK FISH CURRY
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
- Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium
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.
CURRIED FISH BATTER
Makes a nice spiced, crispy batter. Adjust the amount and hotness of curry powder to your own liking. This is enough for approx 1 1/2 lb of fish cut up in pieces.
Provided by PetsRus
Categories European
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- In a bowl mix all the dry ingredients.
- Whisk together the water, egg and mustard.
- Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin.
- If you have the time let it rest for an hour in the fridge.
Nutrition Facts : Calories 555.5, Fat 6.4, SaturatedFat 1.8, Cholesterol 211.5, Sodium 1632.9, Carbohydrate 105.3, Fiber 4.1, Sugar 1.1, Protein 16.8
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