South Indian Style Spicy Cat Fish Curry Recipes
SOUTH INDIAN STYLE FISH CURRY RECIPE
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
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
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
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