LIGHTER SOUTH INDIAN FISH CURRY
Use reduced-fat coconut milk and white fish fillets to make a low-fat, low-calorie curry that's still luxuriously creamy
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 19
Steps:
- Heat the oil in a large non-stick frying or sauté pan. Add the cumin seeds and fry for 1 min, then tip in the onion, garlic and ginger, and fry for 1 min more. Stir in the curry leaves and mustard seeds, and fry about 3-4 mins on a medium heat, stirring occasionally, until the onions are turning brown. Stir in the chillies, coriander, garam masala and turmeric, and fry for 30 secs.
- Stir the coconut milk in the can, then pour half into the pan. It should start to bubble and thicken, so let it simmer until quite thick, about 3 mins, stirring occasionally. Pour in the rest of the coconut milk, add the pepper and a pinch of salt, and lower the heat.
- Sit the fish in the coconut milk and press it down to half submerge it. Cover the pan and simmer gently for 4-5 mins (depending on the thickness of your fillets) until the fish is almost cooked. Do not stir or the fish will break up - just spoon some of the sauce over the top of the fish halfway through, then remove the pan from the heat and let the fish sit for another 3-4 mins to finish cooking slowly. When done, it should feel firm and no longer be opaque. If you want a thinner sauce, pour in a spoonful or two of water.
- Meanwhile, steam the green beans for about 4 mins until just tender. De-stone the mango and slice the flesh into thin wedges (see tip below left), then scatter over the fish to warm through.
- To serve, break the fish into big chunks by removing it to serving bowls with a slotted spoon, then pour the sauce over and around it. Serve with the beans, a scattering of coriander and the rice, with lime wedges on the side to squeeze over.
Nutrition Facts : Calories 447 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
INDIAN FISH CURRY
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
Provided by Mantu
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 19
Steps:
- Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g
CREAMY NORTH INDIAN FISH CURRY
This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.
Provided by deeptishenoy
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
- Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
- Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
- Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
- Add fish. Cook for 5-6 minutes, turning as necessary.
- Serve hot with rice or naan.
Nutrition Facts : Calories 378.9, Fat 25.2, SaturatedFat 6, Cholesterol 37.5, Sodium 211.1, Carbohydrate 23.2, Fiber 2.3, Sugar 15.4, Protein 18.1
SINGAPOREAN FISH CURRY
I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.
Provided by tigerduck
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients for the marinade in a bowl.
- Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
- Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
- Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
- Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
- Serve over basmati rice and sprinkle with the fresh coriander.
Nutrition Facts : Calories 296.2, Fat 11.8, SaturatedFat 1.6, Cholesterol 101.6, Sodium 787.2, Carbohydrate 18.4, Fiber 3, Sugar 11.2, Protein 30.4
CREAMY FISH CURRY
Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
- Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow - chill once cool. Sprinkle the curry with the spring onions and serve with the rice.
Nutrition Facts : Calories 425 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
MALABAR FISH CURRY
Make and share this Malabar Fish Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 15 Mins
Time 9m
Yield 1 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a heavy bottomed vessel.
- Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
- When the onions are fried, add tamarind water and tomatoes.
- Stir and allow to cook for 2 minutes.
- Add chilli power, turmeric power, coriander powder and salt.
- Cook for a further 2 minutes.
- Add coconut paste and allow to cook for ½ hr.
- Add fish slices, stir gently.
- Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
- Check salt.
- Serve hot with boiled rice.
RUTHS IRAQI FISH CURRY
Ancient family recipe tweeked by western daughter in law (me!) to be gentler on the tummy and deepen flavors. Always voted the best, causing astonishment among husbands side of family...muhaha! Tomato and pomegranate based, use any firm bodied, mild flavored, deboned thicker filet will do. Have used whitefish, orange roughy, cod, and catfish. Tilapia is fine too, but reduce cooking time by ten minutes since it is thinner and more delicate. The pomegranate molasses can be found in import food stores. It is my secret ingredient that sets this dish ahead of all others!
Provided by CafeYorkie
Categories Curries
Time 30m
Yield 1 cassarole, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
- Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
- In large skillet over medium heat, sauté onions in olive oil until translucent.
- Add curry powder and salt to onions, stirring for one minute.
- Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
- Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
- Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
- Serve with cooked rice.
Nutrition Facts : Calories 380.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 124.7, Sodium 1732.2, Carbohydrate 11.3, Fiber 4, Sugar 5.2, Protein 54.4
INDIAN FISH CURRY/CHETTINAD FISH CURRY
Spicy aromatic curry that goes well with plain boiled rice. From the authentic Sounth-Indian Kitchen.
Provided by RMS1187
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Apply a pinch of salt and turmeric powder to the fillets, mix evenly and keep it aside.
- In a frying pan, pour 4 tablespoons of oil, and add the fennel seeds and fenugreek. Sauté till aroma (about 1 min). Add onions and garlic. Fry till the onion becomes slight golden brown. Add the tomatoes, red chile powder and coriander powder and saute it for 2 minutes, till the tomatoes are pulpy.
- At this point, add 3 cups of water. (The amount of water depends on the density of gravy needed). Now add the tamarind extract, and let this mixture boil on low flame for about 10 minutes.
- Add the coconut milk and continue in low flame for another 5 minutes. Now the mixture would have reduced considerably and will be quite thick. Add some more water, if you want.
- Add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required . The fish will cook very quickly, in a matter of five minutes. Don't overcook the fish, as they may break when served.
- Serve it hot with rice. Note: The more thicker, the more better. It gets thicker as time goes by.
Nutrition Facts : Calories 1125.9, Fat 44.8, SaturatedFat 16, Cholesterol 198, Sodium 471.1, Carbohydrate 91.8, Fiber 9.6, Sugar 47.7, Protein 93.3
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