South Indian Fish Curry With Chickpeas Recipes

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SOUTH INDIAN FISH CURRY WITH CHICKPEAS



South Indian fish curry with chickpeas image

This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties

Provided by Sara Buenfeld

Categories     Main course

Time 35m

Number Of Ingredients 17

1 tsp rapeseed oil
1 onion , halved and sliced
1 tsp ground turmeric
1 tsp black mustard seeds
½ tsp cumin seed
¼ tsp ground fenugreek
¼ tsp chilli flakes
½ thumb-sized piece ginger , finely chopped
1 large garlic clove , finely grated
400g can chopped tomato
210g can chickpea , drained
½ fish stock cube, crumbled
2 tbsp tamarind paste (optional)
350g fresh mackerel , cut into thick pieces (or use boneless fillets if you prefer)
250g pack cooked brown rice
25g flaked almond
small bunch coriander , chopped

Steps:

  • Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
  • Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

Nutrition Facts : Calories 535 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

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.

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

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

SOUTH INDIAN FISH CURRY



South Indian Fish Curry image

It's a staple in Kerala - the southernmost state of India. It's spicy and tangy and is excellent with rice.

Provided by Ash Joys

Categories     Curries

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 kg fish, without pin bones- firm fleshed cut into medium size pieces
3 teaspoons oil (preferably Coconut oil)
1 few curry leaf
1 shallot, chopped finely
1 teaspoon tamarind pulp
1 1/2 teaspoons ginger-garlic paste
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
asafoetida powder, A pinch

Steps:

  • Wash and clean the fish.
  • Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
  • In a shallow pan, heat the oil.
  • Add the mustard seeds and the fenugreek seeds and sauté till they splutter.
  • Add the shallots and fry till golden brown.
  • Add the spices paste and fry for 2 minutes.
  • Add 1 cup water and tamarind and bring to boil.
  • Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
  • Cook for 20- 25 minutes.
  • Serve with rice.

Nutrition Facts : Calories 49.7, Fat 4, SaturatedFat 0.6, Sodium 21.9, Carbohydrate 3.5, Fiber 1.1, Sugar 0.6, Protein 0.9

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