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
THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
FISH AND TOMATO CURRY
I remember eating fish curries in Bangladesh as a child. This is my version of one that I remember! Fish curries are always easy to prepare as the fish is usually put in toward the end. The subtle blend of spices is just perfect for any white fish. I often double the recipe and freeze half prior to adding the fish!
Provided by JoyfulCook
Categories Curries
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Cut the fish into large pieces .
- Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
- Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
- Simmer until the tomato is cooked to a pulp then add lemon juice.
- Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
- Serve with rice and accompaniments.
Nutrition Facts : Calories 173, Fat 14.3, SaturatedFat 1.9, Sodium 1184.9, Carbohydrate 11.2, Fiber 2.7, Sugar 4.9, Protein 2
FISH AND TOMATO CURRY
Make and share this Fish and Tomato Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture:.
- Heat the oil in a wok or skillet over medium heat. Stir-fry the spice mixture ingredients until fragrant (1 to 2 minutes).
- Add the tomatoes with their juice, salt and sugar. Reduce heat to low, cover and cook for 5 minutes. Add the fish, cover and cook a further 5 minutes or until the fish is JUST cooked.
- Remove from the heat, divide into serving bowls and sprinkle with the fresh coriander. Serve with rice and the lemon wedges.
TOMATO & TAMARIND FISH CURRY
Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 14
Steps:
- Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
- Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.
Nutrition Facts : Calories 224 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium
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
FRIED FISH & TOMATO CURRY
Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
- Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
- Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
Nutrition Facts : Calories 432 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium
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