GOAN FISH CURRY
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
Provided by Nagi
Number Of Ingredients 27
Steps:
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CURRIED RED SNAPPER
Steps:
- Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
- Allow the fish to marinate in the refrigerator for at least 1 hour.
- When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
- Serve this splendid dish with white rice and fried plantains.
CURRY SNAPPER
Steps:
- Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
- Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.
RED CURRY SNAPPER
Make and share this Red Curry Snapper recipe from Food.com.
Provided by Jon W 2
Categories Vegetable
Time 30m
Yield 1 serving, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
- Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
- Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
- Take fish out and plate.
- Add the veggies to the pan, cook for 3 minutes.
- Divide veggies onto two plates and drizzle with sauce grom pan.
CURRIED RED SNAPPER
Steps:
- Make the sauce:
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
- Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.
CURRIED RED SNAPPER
"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
BLACK PEPPER CHICKEN CURRY
The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.
Provided by Sackville
Categories Curries
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
- Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
- Heat the oil in a wide frying pan.
- Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
- Cook until golden, then add the onion paste.
- Fry until golden again.
- Add the chicken with any marinade of juices and fry until almost dry.
- Add a little water, then cook the chicken until done, about 20 minutes.
- Sprinkle with the ginger strips, coriander and the remaining pepper.
- Serve hot with naan bread or over basmati rice.
Nutrition Facts : Calories 456.7, Fat 33.4, SaturatedFat 6, Cholesterol 69.6, Sodium 655.4, Carbohydrate 15.5, Fiber 2.5, Sugar 5.6, Protein 24.2
BLACK CURRY SNAPPER
This is a fabulous blackening mix with a hint of curry flavor - a favorite way to prepare our catch of the day. Fresh snapper is our top choice, but this is good on pretty much any warm water fish. Leave out the habanero for a mild flavor, or add more spice to make it hotter.
Provided by Allison Williams
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except the fish in a small bowl.
- Dredge filets in the spice mix.
- Make sure they are completely covered and save any extra to continue sprinkling while grilling.
- Cover grill grate with aluminum foil and heat to high.
- Place filets on foil and grill 8-12 minutes depending on thickness, turning once.
- Serve over rice or a green salad.
Nutrition Facts : Calories 240.9, Fat 3.5, SaturatedFat 0.7, Cholesterol 79.8, Sodium 1263.7, Carbohydrate 4.8, Fiber 1.6, Sugar 1, Protein 45.7
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CRISPY SNAPPER WITH CHAAT MASALA RECIPE
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4.4/5 (13)Author Andy BaraghaniServings 4
- Purée cilantro, chiles, garlic, lemon juice, and 3 Tbsp. water in a blender, adding more water by the tablespoonful if needed to get mixture moving, until smooth. Season with salt.
- Mix tamarind, brown sugar, and ½ cup water in a small bowl to combine. Add onion and season with salt; let sit 5 minutes. Taste and add more brown sugar if needed (every tamarind product is slightly different, so you may need more sugar to cut the acidity).
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