Curries are usually referred to dishes which have a sauce which can be "wet" or "dry". The origin of curry can be traced to South and Southeast Asian cuisine and New World cuisine which has been influenced by Trinidad, Mauritius or Fiji cuisines. Most of the curries have complex combination of spices, herbs and fresh or dried chilies. Curry dishes may contain meat, poultry, fish, shellfish and vegetables. An all vegetarian curry can also be prepared for people who avoid eating meat due to religious or ethical beliefs. We will look at fish curry recipes in this article.
Quick White Fish Curry
Ingredients
Ingredients | Amount |
White fish fillets | 600 grams |
Onion | 1 |
Tomato puree | 1 tablespoon |
Crème fraiche | 2 tablespoons |
Garlic cloves | 2 |
Curry powder | 2 teaspoons |
Vegetable oil | 1 tablespoon |
Sugar | ½ teaspoon |
Bay leaf | 1 |
Salt & pepper | To taste |
Time & Yield
Total Time | 40 minutes |
Yield | 4 servings |
Directions
Cut the whole fish fillet into 4 pieces and season with salt and pepper.
Heat oil in a thick bottomed pan and add 1 finely sliced garlic clove. Cook the garlic till golden brown and remove from the oil.
Sauté finely chopped onion in the garlic oil till they turn transparent.
Add the curry powder and 1 crushed garlic and mix.
Add 200 ml boiling water, tomato puree, sugar and bay leaf.
Stir and cooked in with lid for 15 minutes on low heat.
Place the fish in the sauce, cover and simmer for 8-10 minutes.
Remove the fish pieces and place on a serving plate.
Add the crème fraiche in sauce and remove the bay leaf.
Pour the sauce over the fish and serve hot.
Goan Fish Curry
Ingredients
Ingredients | Amount |
Medium sized fish | 2 |
Lemon | 1 |
Salt | To taste |
For Masala | |
Kashmiri red chilies | 8 |
Cumin seeds | ½ teaspoon |
Turmeric powder | ½ teaspoon |
Garlic | 4 flakes |
Coriander seeds | 1 tablespoon |
Grated coconut | 1 |
½ inches tamarind lump | 1 |
Water | ½ cup |
Onion | 1 |
Green chilies | 2 |
Time & Yield
Total Time | 40 minutes |
Yield | 4 servings |
Directionos
Marinate fish for 10 minutes in salt and lemon juice mixture.
Grind ingredients of masala with water.
Add masala to a pan and add green chilies and onion.
Cook the masala for 10 minutes and add the fish pieces.
Cook till it boils and serve hot.
Penang Fish Curry
Ingredients
Ingredients | Amount |
Fish fillets | 650 grams |
Coconut milk | 400 ml |
Thai red curry paste | 2 tablespoons |
Fish sauce | 1 ½ tablespoons |
Brown sugar | 3 teaspoons |
Kaffir lime leaves | 4 |
Thai basil leaves | ½ cup |
Mint leaves | ¼ cup |
Red chili, sliced | To garnish |
Fragrant rice | To serve |
Time & Yield
Total Time | 20 minutes |
Yield | 4 servings |
Directions
Put thick coconut milk in a wok, followed with curry paste. Stir fry for 3-5 minutes.
Add fish and coat in curry, add remaining coconut milk.
Bring to boil and then simmer for 5 minutes.
Add fish sauce and sugar, cook for 1 minute.
Finally add lime leaves, basil and mint.
Garnish with red chili and serve on fragrant rice.
Masala Fish Curry
Ingredients
Ingredients | Amount |
Basa fillets | 800 grams |
Tikka masala sauce | 500 grams |
Coconut milk | 165 ml |
Peas | ¾ cup |
Spring onion | 1 |
Turmeric powder | 2 teaspoons |
Coriander powder | 2 teaspoons |
White pepper powder | 1 teaspoon |
Olive oil | 1 tablespoon |
Grated lemon zest | 1 teaspoon |
Lemon juice | 2 tablespoons |
Time & Yield
Total Time | 20 minutes |
Yield | 4 servings |
Directions
Marinate fish in turmeric, coriander and pepper powder.
Fry fish in hot oil till cooked and drain.
Add masala sauce, coconut milk, lemon zest and juice to the pan and boil.
Simmer for 5 minutes, add fish to the curry and then add peas.
Top with onions and serve with naan or rice.
Coconut Milk Fish Curry
Ingredients
Ingredients | Amount |
Seer fish steaks | 6 |
Coconut milk | 2 cups |
Onions | 2 |
Garlic | 1 small bulb |
Green chilly | 1 small |
Kokam (fish tamarind) | 2 segments |
Fenugreek seeds | 5-6 |
Chili powder | 2 teaspoons |
Turmeric powder | ¾ teaspoon |
Time & Yield
Total Time | 30 minutes |
Yield | 6 servings |
Directions
Wash fish with salt water and drain.
Simmer coconut milk, chili powder and turmeric in an earthen pot.
Add the kokam and gently add the fish steaks.
Boil the mixture, add salt and cook on low flame with lid on till fish is done.
Temper fenugreek seeds in oil in a small pan, followed by garlic, onions, green chili and curry leaves.
Pour on the curry and do not stir. Serve hot.
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