Fish Creamy Curry Sauce Recipes

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

FISH & CREAMY CURRY SAUCE

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.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

TURMERIC, GINGER & COCONUT FISH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
• Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

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.

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.