INDIAN FISH CURRY
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
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
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
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
SUPER-QUICK FISH CURRY
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
- Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium
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
EASY FISH CURRY
Make and share this Easy Fish Curry recipe from Food.com.
Provided by Indian Cook
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Grind the curry paste ingredients with a little water in a blender until smooth.
- Put the oil in a pan and heat till it shimmers.
- Add the seasoning and fry till the mustard seeds start to pop.
- Add the curry paste, mix and let it boil until thick.
- Add the powders and salt to taste.Mix well.
- Simmer covered until the raw smell goes. Spices should smell cooked.
- Open when thick enough to eat.
- Put cleaned thick fish slices into the curry.
- Add tamarind paste and simmer for 5 more minutes.
Nutrition Facts : Calories 110, Fat 4, SaturatedFat 0.5, Sodium 804.6, Carbohydrate 18, Fiber 4, Sugar 9.1, Protein 3.3
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