Omani Fish Curry Recipes
OMANI FISH CURRY
This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont want too much bite.
Provided by Wendys Kitchen
Categories Southwest Asia (middle East)
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Process onion, chilies, ginger and garlic to a paste.
- Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
- Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
- You can prepare this far and add fish at the last minute and/or steamed vegetables.
- Add fish, cover and simmer for 5-8 minutes until fish cooked.
- Lastly add lime juice and season with salt.
Nutrition Facts : Calories 254.7, Fat 24, SaturatedFat 14, Sodium 15.3, Carbohydrate 11, Fiber 1.6, Sugar 3.6, Protein 2.8
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
GOAN FISH CURRY
This is typical traditional Goan fish curry preparation. You can make this with any fleshy fish that will not disintegrate into the curry. Serve curry hot over rice.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Season fish pieces with salt.
- Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
- Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 7.6 g, Cholesterol 24.3 mg, Fat 4.3 g, Fiber 2.3 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 77.6 mg, Sugar 0.7 g
MACKEREL FISH CURRY
Make and share this Mackerel Fish Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Clean the fish well and wash in plenty of water.
- Cut the fish in approximately 1 1/2 inch sized pieces.
- Wash well with salt water and turmeric powder.
- Marinate it with turmeric powder and lemon juice for 15 minutes.
- Heat oil in a skillet.
- Add all the ingredients except the fish.
- Add 1/2 cup of water.
- Allow to come to a boil.
- Lower flame and add the fish pieces.
- Cover and cook till the fish is tender and ready to serve.
- Serve hot with hot steamed white rice.
Nutrition Facts : Calories 430.8, Fat 28.4, SaturatedFat 6.2, Cholesterol 116.7, Sodium 180.6, Carbohydrate 11.2, Fiber 2.6, Sugar 4.3, Protein 32.6
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