THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
GOAN FISH CURRY
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
Provided by Nagi
Number Of Ingredients 27
Steps:
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BENGALI-STYLE FISH IN YOGURT CURRY
Provided by Vikas Khanna
Categories Dairy Fish Fry Marinate Yogurt Dinner Seafood Tilapia Spice Curry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- 1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
- 2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
- 3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
- 4. Season with salt and serve hot, garnished with fresh cilantro.
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.
SALMON WITH YOGURT-CURRY SAUCE
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
- If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
- Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
- After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams
ONE-PAN LENTIL DHAL WITH CURRIED FISH & CRISPY SKIN
For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.
- Stir in the lentils, split peas or chana dhal lentils, 1 tsp of the turmeric, the coconut milk and half a can of water, and return to the oven for 30 mins. Meanwhile, mix together the remaining turmeric, onion seeds and curry powder and the yogurt. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.
- Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus 1 tsp salt. Sit the fish fillets on top with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 mins until the fish is done. Remove the dish from the oven and turn on the grill. Place the fish skin on a baking tray, sprinkle with some salt and grill, turning, until crispy. Snap into pieces and scatter over the fish with some coriander and the crispy onions. Serve with more yogurt, lime wedges, naan bread and mango chutney.
Nutrition Facts : Calories 1013 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 57 grams protein, Sodium 3.1 milligram of sodium
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