HONG KONG CURRY FISHBALLS
These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!
Provided by Kaitlin
Categories Appetizers and Snacks
Time 30m
Number Of Ingredients 12
Steps:
- Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 530 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 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 WITH SOY BEAN BALLS
Fish Curry with soy bean balls is very spicy tasty. Learn how to make Fish Curry with soy bean balls recipe.
Provided by chef saijusadanandan
Time 45m
Yield Makes Chapatti and kerala rice
Number Of Ingredients 0
Steps:
- Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds. Also add shallots and ginger, garlic to the oil and fry them.
- add turmeric powder, chili powder
- Add fish pieces and soya bean balls
- Then add paste of coconut, green chillies, tomatoes and salt
- Add water as needed. Let it boil at high temperature
- When the fish gets cooked and curry boils up, add soaked cocum
- Then lower the flame and add curry leaves to the curry.
- Garnish with mustard seeds, red chilly, and curry leaves lightly fry
- Fish Curry with soya balls is ready
FISH CURRY (KODAVAS-STYLE)
Kodavas (Coorgs, in South-West Karnataka) in Southwest India have their own cuisine. This is an authentic fish curry. Serve with rice, roti, or chapati.
Provided by KanikeIynanda
Categories Seafood Curry
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Cut each mackerel into 2 pieces and make a few cuts on the surface of the fish, so the marinade can permeate the inside of the fillets. Place fish into a bowl and add 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, 2 teaspoons salt, and 2 to 3 cups water. Stir to dissolve salt and soak fish in the marinade, about 10 minutes.
- Discard liquid and rinse fish twice under cold running water. Return fish to a bowl and add chili powder, remaining 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, and salt to taste. Mix well and set aside.
- Combine cumin seeds, coriander seeds, black peppercorns, and mustard seeds in a dry skillet and toast over medium-low heat until fragrant, 1 to 2 minutes, shaking skillet repeatedly so spices don't burn.
- Remove coconut meat from coconut and chop. Combine toasted spices, coconut, garlic, and ginger in a mortar and pestle and grind into a paste, adding a little water as necessary to get the consistency of the masala right. Mix in onions and green chili.
- Heat oil in a heavy pot. Add masala paste and 1 1/2 cups water. Bring to a boil over medium-high heat. Add marinated fish and check water level. You might need to add more water. Simmer until fish flakes easily with a fork and sauce has thickened, about 15 minutes. Season with salt to taste.
Nutrition Facts : Calories 779.2 calories, Carbohydrate 22.8 g, Cholesterol 132.9 mg, Fat 57.6 g, Fiber 9.2 g, Protein 46.4 g, SaturatedFat 23.6 g, Sodium 215.7 mg, Sugar 4.2 g
SOUTH INDIAN FISH CURRY WITH CHICKPEAS
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties
Provided by Sara Buenfeld
Categories Main course
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
- Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.
Nutrition Facts : Calories 535 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
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