Indian Fish Curry Recipes

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INDIAN FISH CURRY



Indian Fish Curry image

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

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

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 | INDIAN FISH MASALA



Fish Curry | Indian Fish Masala image

Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.

Provided by Swasthi

Categories     Side

Time 40m

Number Of Ingredients 20

500 grams Fish ((half kg))
½ tbsp ginger garlic paste
⅛ tsp turmeric
¼ to ½ tsp red chilli powder
¼ tsp salt (or as needed)
1 tbsp oil ((adjust as needed))
½ tsp cumin ((or jeera))
2 medium onions (sliced or 1 cup sliced)
½ tbsp ginger garlic (minced or paste)
2 medium tomatoes (ripe (¾ to 1 cup chopped))
½ tsp salt ((adjust to taste))
1 tsp red chilli powder ((adjust as needed))
⅛ tsp turmeric
½ tsp fennel seeds ((optional) (saunf))
2 tbsp coconut ((grated or ¼ cup coconut milk or 12 cashew nuts))
1 tbsp oil
1 sprig curry leaves (or small bay leaf)
1 to 2 green chili ((chopped or slit))
1 to 1 ½ tsp garam masala (or curry powder as needed (refer notes))
1 ¼ to 1 ½ cup water

Steps:

  • Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
  • On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
  • Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
  • Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
  • Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
  • Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
  • Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
  • When the oil turns slightly hot, add curry leaves & green chilies.
  • When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
  • Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
  • Gently slide the fish pieces and cook covered on a medium heat.
  • Carefully flip or turn the pieces to the other side after 3 to 4 mins.
  • Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
  • Optionally garnish fish curry with coriander leaves if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 35 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 171 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SOUTH INDIAN STYLE FISH CURRY RECIPE



South Indian Style Fish Curry Recipe image

South Indian Style Fish Curry is one of the best to be served on Rice for dinner or lunch. Any kind of fish can be used for this curry. The curry leaves tempering given for this curry gives it unique flavor which makes you drool. Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal. If you like this recipe, you can also try other Fish Recipes which you can make for your everyday meals: Goan Lady Fish Curry Recipe Shorshe Maach Recipe Ayala Fish Fry Recipe

Provided by Pooja Nadkarni

Time 40m

Yield Makes: 4 Servings

Number Of Ingredients 16

400 Grams Fish fillet , used salmon fillet here
1 teaspoon Turmeric powder (Haldi)
1 Onion , finely chopped
2 Tomatoes
2 cloves Garlic
1/2 Inch Ginger
3 Green Chillies
2 Tablespoon Coriander (Dhania) Leaves
1 Tablespoon Oil
1 teaspoon Red Chilli powder
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
8 Curry leaves
1/2 teaspoon Coriander Powder (Dhania)
1/4 teaspoon Cumin powder (Jeera)
Salt , to taste

Steps:

  • To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.
  • Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder. Keep It aside.
  • Heat oil in a saucepan over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds.
  • Once the mustard seeds crackle, add chopped onion and fry till they become soft and translucent.
  • Once the onions are soft, add in the curry leaves and fry for about 10 seconds. After 10 seconds, add the prepared puree and let it cook for about 5 minutes.
  • After 5 minutes, add coriander powder and cumin powder. Mix well and cook for a minute.
  • After a minute, add the marinated fish and mix gently. Cover and cook on low heat for about 10 minutes.
  • Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot.
  • Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal.

FISH CURRY



Fish Curry image

This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice--you'll love it.

Provided by sharda

Categories     Bass

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs fish fillets (best with tilapia)
2 tablespoons garlic paste
2 inches gingerroot
5 teaspoons mustard seeds
4 bay leaves
1/2 tablespoon coriander powder
5 medium shallots or 2 medium onions
7 red chilies
1 tablespoon cumin seed
3 teaspoons turmeric powder
3 tablespoons salt
2 big tomatoes
oil, to deep fry fish
3 cups water

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/CHETTINAD FISH CURRY



Indian Fish Curry/Chettinad Fish Curry image

Spicy aromatic curry that goes well with plain boiled rice. From the authentic Sounth-Indian Kitchen.

Provided by RMS1187

Categories     Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

4 -6 fish fillets (about 1/2 kg)
2 tablespoons tamarind extract
2 onions, roughly chopped (med. size)
2 tomatoes, roughly chopped
3 -5 garlic, chopped lengthwise
2 tablespoons red chili powder
2 tablespoons coriander powder
1 teaspoon fennel seed
1 teaspoon ground fenugreek
1/2 tablespoon turmeric powder
4 tablespoons oil
1/2 cup coconut milk
salt, to taste

Steps:

  • Apply a pinch of salt and turmeric powder to the fillets, mix evenly and keep it aside.
  • In a frying pan, pour 4 tablespoons of oil, and add the fennel seeds and fenugreek. Sauté till aroma (about 1 min). Add onions and garlic. Fry till the onion becomes slight golden brown. Add the tomatoes, red chile powder and coriander powder and saute it for 2 minutes, till the tomatoes are pulpy.
  • At this point, add 3 cups of water. (The amount of water depends on the density of gravy needed). Now add the tamarind extract, and let this mixture boil on low flame for about 10 minutes.
  • Add the coconut milk and continue in low flame for another 5 minutes. Now the mixture would have reduced considerably and will be quite thick. Add some more water, if you want.
  • Add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required . The fish will cook very quickly, in a matter of five minutes. Don't overcook the fish, as they may break when served.
  • Serve it hot with rice. Note: The more thicker, the more better. It gets thicker as time goes by.

Nutrition Facts : Calories 1125.9, Fat 44.8, SaturatedFat 16, Cholesterol 198, Sodium 471.1, Carbohydrate 91.8, Fiber 9.6, Sugar 47.7, Protein 93.3

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