Madras Red Fish Curry Meen Kari Recipes

CREOLE FISH CURRY

Creole Fish Curry image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups long-grain white rice
3 thin slices fresh ginger, plus 1 tablespoon finely grated
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
3 sprigs thyme
2 green bell peppers, thinly sliced
1 onion, thinly sliced
3 cloves garlic, chopped
2 teaspoons Madras curry powder
4 plum tomatoes, chopped
1 1/2 pounds skinless cod fillets, cut into 2-inch pieces
Fresh cilantro, for topping
Lime wedges, for serving

Steps:

Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

MADRAS FISHERMAN'S CURRY

Madras Fisherman's Curry image

Categories Fish Onion Sauté Curry Spring Tamarind Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 teaspoons coarse salt
1 teaspoon turmeric
four 6-ounce orange roughy fillets
1 1/2 teaspoons brown or black mustard seeds
2 medium onions
2 small fresh serrano chiles
1 cup packed fresh cilantro sprigs
1/2 cup grated fresh coconut
1 teaspoon tamarind concentrate
1 cup warm water
2 tablespoons vegetable oil

Steps:

In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.

MADRAS CURRY

Madras Curry image

Don't be tempted to rush step 4-6 that's what makes this curry soo delicious

Provided by slittle

Time 2h35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Crush the spices in a pestle and mortar - or use a plastic bag and rolling pin.
Cut the meat into 2cm cubes and toss them in the flour. Skin and finely chop the onion
Place the butter in a pan over a medium heat. When it is hot, add the meat to the pan. Brown for 5 minutes, turning so all sides are sealed. Lift out onto a plate.
Add the onion to the pan and cook for 5 minutes, turning occasionally.
Add the spices and cook for 3 minutes. Skin and crush the garlic. Add to the pan and cook for 2 minutes.
Add 150ml of hot water and boil briskly, stirring all the time, for 5 minutes -scraping any residue from the bottom of the pan.
Return the meat to the pan and add the raisins and water to come just above the meat. Simmer over a low heat for 2 hours 15 minutes. Serve with boiled rice.

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