Best Fish Curry Ever Food

FISH CURRY | INDIAN FISH MASALA

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.

THAI FISH CURRY

Steps:

• Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
• Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
• Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
• Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
• Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
• Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
• Serve with steamed jasmine rice, if desired.

BEST FISH CURRY EVER!

Steps:

• 1. Wash fish or prawns and place in bowl. Sprinkle with small amount of salt, tumeric, and garlic powder. Let sit. Put the spices (cloves, black peppers, coriander seed and chili flakes) inside a cheese cloth - skip this step if you don't mind having loose spices in the curry.
• 2. Heat oil in pan, add chopped onion and cook until soft. Add 2 cloves crushed garlic & grated ginger. Add to the pan the spices in (cloves, black peppers, coriander seed and chili flakes) or throw in the cheesecloth. Cook a little while longer Add tomato and cook well until like mush. Add bouilon cubes & chili powder. Mix well.
• 3. Add coconut powder, and mix well. Add 1 tsp vinegar. Then add coconut milk and mix well. Add water (add less if you want thicker curry, and more for soupy one). Mix well. Add the chopped cilantro. Simmer for 30 minutes.
• 4. Add the fish or prawn to the curry mix for a few minutes, until cooked. Served on top of warm rice.