Traybaked Keralan Fish Curry Recipes
KERALAN FISH CURRY
A beautifully creamy South-Indian curry, packed full of flavour and spice.
Provided by Georgina Hayden
Categories Mains Jamie Magazine Christmas Indian Curry Healthy fish recipes
Time 40m
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
Nutrition Facts : Calories 190 calories, Fat 7.3 g fat, SaturatedFat 4 g saturated fat, Protein 26.3 g protein, Carbohydrate 6 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre
COCONUT FISH CURRY TRAYBAKE
Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance
Provided by Elena Silcock
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.
- Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.
Nutrition Facts : Calories 507 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.9 milligram of sodium
KERALAN HAKE CURRY
A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
- Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.
Nutrition Facts : Calories 395 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
More about "traybaked keralan fish curry recipes"
AUTHENTIC KERALAN FISH SOUTH INDIAN CURRY RECIPE - THE CURRY GUY
From greatcurryrecipes.net
4.5/5 (24)Category MainCuisine KeralanTotal Time 30 mins
- If using kokum, wash and then soak them in 400ml (1 ½ cups) water until needed. Heat the oil in a large saucepan over medium high heat and add the fenugreek seeds and curry leaves. Infuse these ingredients in the oil for about 30 seconds. Add the chopped onions and fry until lightly browned, about 5 minutes. Stir in the sliced garlic and ginger and fry for a further minute and then add the chilli powder, coriander powder and turmeric powder and stir to combine.
- Now add the chopped tomatoes and the kokum and the water they were soaked in OR 2 tsp tamarind concentrate and 400ml (1 ½ cups) water. Bring this to a boil and simmer for 5 minutes. Then add the fish pieces and cook, covered over medium heat for 10 to 15 minutes or until the fish is just cooked through. A little more water could be added if you prefer a thinner sauce. Add a handful more curry leaves (optional) and stir them in and then add salt to taste to serve.
JAMIE OLIVER'S FESTIVE FEAST: TRAYBAKED KERALAN-STYLE …
From cbc.ca
- Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks, then slice the peppers. Place your largest roasting tray on the hob over a medium heat and add a good splash of sunflower oil, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for 10 to 15 minutes, or until soft and golden, stirring occasionally.
- Place the salmon into the tray, skin side down. Season and drizzle with olive oil, then carefully turn the salmon skin side up and place the tray in the oven for around 20 minutes, or until the salmon is almost cooked through. Meanwhile, quarter the tomatoes and butterfly the prawns by carefully running a sharp knife down the back of each one and flattening them out.
- Remove the tray from the oven and preheat the grill to full whack. Stir the tomatoes, prawns, coconut milk and the zest and juice from 1 lemon into the tray, then place under the grill for 5 minutes, or until the prawns are cooked through and the salmon skin is lovely and crisp — the skin can turn quickly so keep a close eye on it.
- When done, carefully remove the crispy skin, then use a large spoon to break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin, sprinkle with the reserved coriander leaves and serve with lots of lemon wedges for squeezing over.
KERALAN SEA BREAM TRAYBAKE RECIPE
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
JAMIE OLIVER | RECIPES
From cbc.ca
KERALA-STYLE FISH
From feastingathome.com
KERALA STYLE FISH CURRY, SPICY KERALA MEEN CURRY RECIPE
From kannammacooks.com
KERALA FISH CURRY RECIPE – HOW TO MAKE FISH CURRY
From licious.in
FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES
From jamieoliver.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
KERALA FISH CURRY RECIPE (STEP BY STEP)
From whiskaffair.com
JAMIE OLIVER'S FESTIVE FEAST: TRAYBAKED KERALAN-STYLE FISH CURRY
From pinterest.ca
JAMIE OLIVER'S FESTIVE FEAST: TRAYBAKED KERALAN-STYLE FISH CURRY
From pinterest.ca
TRAYBAKED KERALAN FISH CURRY | FISH RECIPES | JAMIE OLIVER RECIPE
From pinterest.co.uk
KERALAN PRAWN CURRY RECIPE - BBC FOOD
From bbc.co.uk
KERALAN FISH CURRY | HARI GHOTRA
From harighotra.co.uk
THIS CRISPY FISH CURRY IS ENOUGH FOR AN INDULGENT MEAL | RECIPE ...
From onmanorama.com
KERALA FISH CURRY | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TRAYBAKED KERALAN FISH CURRY | JAMIE OLIVER | RECIPES, FISH CURRY ...
From pinterest.com
KERALAN FISH CURRY RECIPE WAITROSE
From deporecipe.co
KERALAN FISH CURRY
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
