Super Quick Fish Curry Recipes

FISH CURRY | INDIAN FISH MASALA

Fish Curry | Indian Fish Masala image

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

Ingredients

500 grams Fish ((half kg))
½ tbsp ginger garlic paste
⅛ tsp turmeric
¼ to ½ tsp red chilli powder
¼ tsp salt (or as needed)
1 tbsp oil ((adjust as needed))
½ tsp cumin ((or jeera))
2 medium onions (sliced or 1 cup sliced)
½ tbsp ginger garlic (minced or paste)
2 medium tomatoes (ripe (¾ to 1 cup chopped))
½ tsp salt ((adjust to taste))
1 tsp red chilli powder ((adjust as needed))
⅛ tsp turmeric
½ tsp fennel seeds ((optional) (saunf))
2 tbsp coconut ((grated or ¼ cup coconut milk or 12 cashew nuts))
1 tbsp oil
1 sprig curry leaves (or small bay leaf)
1 to 2 green chili ((chopped or slit))
1 to 1 ½ tsp garam masala (or curry powder as needed (refer notes))
1 ¼ to 1 ½ cup water

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

Super-quick fish curry image

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

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1-2 tbsp Madras curry paste (we used Patak's)
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread

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

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