Fish With Cumin Pepper Curry Recipes

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.

FISH CURRY (KODAVAS-STYLE)

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.

HALIBUT WITH CUMIN-PEPPER CURRY

Steps:

• Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
• Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally. Add ginger mixture, cook 1 minute, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice, simmer 2 minutes.
• Sprinkle fish with remaining black pepper and salt. Add fish to pan, cook 8 minutes or until fish flakes easily with fork. Garnish with parsley, if desired.

SOUTH INDIAN FISH CURRY WITH CHICKPEAS

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.

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.