Curriedfish Recipes

FISH CURRY

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.

INDIAN FISH CURRY

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.

CURRIED FISH

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.

CURRIED FISH FILLETS WITH YOGURT SAUCE

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.

COCONUT CURRY FISH

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.

SUPER-QUICK FISH CURRY

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

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST

Steps:

• Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
• Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
• Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
• Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.