Fish Curry Food

TAMILNADU FISH CURRY RECIPE / DINDIGUL MEEN KUZHAMBU

Steps:

• Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.
• Then add the fresh shredded coconut and fry on low flame until its golden. Grind to a smooth pasting adding up to a cup of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.
• Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.
• Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame.
• Grind the tomatoes in a small mixie to a paste. Add it to the pan.
• Fry until the mixture is completely dry.
• Soak a lime size tamarind in one cup of hot water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture. Wash the mixie with half cup of water and add back to the pan. Add in an additional cup of water.
• Let it simmer covered for 20 minutes on low flame.
• Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
• Let the curry rest for at least one hour. The fish will soak up all the flavors of the curry.
• Serve with rice.

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

SPICY FISH CURRY WITH COCONUT AND TAMARIND

Steps:

• Clean and wash the fish slices and rub turmeric all over them. Cover and keep aside. Marinate for 15 minutes.

FISH CURRY

Steps:

• In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
• Preserve some cut pieces 1 cup) of onion.
• Cut small pieces of tomatoes.
• Make small pieces of fish fillets, about 3 inches in length.
• Clean them properly if you are using the whole fish and make it into small pieces.
• Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
• Mix all of them properly.
• Allow to marinate for 1/2 hour.
• Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
• Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
• Keep all of them in a separate plate.
• When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
• Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
• Then put the cut onion pieces and allow it to just a little brown.
• Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
• Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
• You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
• The paste is now perfectly fried.
• Now pour 3 cups of water to it, or as much thick gravy you want.
• Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
• Switch off the gas.
• Use coriander leaf for garnishing.
• This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

INDIAN FISH CURRY

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.

THAI FISH CURRY

Steps:

• Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
• Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.

CREOLE FISH CURRY

Steps:

• Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
• Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
• Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

KERALAN FISH CURRY

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.

SUPER-QUICK FISH CURRY

Steps:

• Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
• Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

FISH CURRY (SINDHI STYLE) PAKISTANI FOOD RECIPE (WITH VIDEO)

Steps:

• Take a large mixing bowl and add all marination spices into fish
• Marinate fish for 15 minutes
• Take a pan and add a cup of cooking oil and heat it
• Add onions and cook it until then its change the color
• Add chopped tomatoes and a cup of water and cook for 5 minutes
• After 5 minutes, mash the onion and tomatoes together
• Now, add marinated fish into the mixture of onion tomatoes
• Add half cup of water and cover & cook for 15 minutes on the low flame of the stove
• After 15 minutes, add green coriander and dish out the delicious Fish Curry in Sindhi Style recipe is ready
• Enjoy with your family and eat with Rice and chapattis

COCONUT FISH CURRY

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

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.

SIMPLE FISH CURRY

Steps:

• Heat two tablespoons oil over high heat, add cumin seeds and cook until they pop. Reduce heat to medium, add onion and cook for five minutes until onions are softened and slightly caramelised. Add remaining spices and cook for one minute, then add tomatoes and cook for a few minutes until they soften and start to break up. Add water and stir to combine. Continue cooking to thicken sauce. Heat remaining oil in a separate pan and cook fish for two minutes each side, then add to curry sauce. Cook over low heat until fish is just cooked through. Sprinkle over coriander leaves and serve with lemon wedges.

THAI FISH CURRY

Steps:

• Gather the curry sauce ingredients.
• Place all ​of the Thai curry sauce ingredients in a food processor, chopper, or blender. Process well until a thick sauce forms.
• Gather the curry ingredients, as well as the curry sauce.
• Pour the sauce into a wok or large frying pan and set over medium-high heat. If using makrut lime leaves, add them now. Bring the sauce to a gentle boil.
• Add the mushrooms and green beans and stir well. Reduce the heat to medium and bring the sauce to a simmer. Cover and cook for 6 to 8 minutes or until the vegetables have softened.
• Gently stir in the fish and tomato. Cover and continue simmering for another 2 to 3 minutes or until the fish is flaking and cooked to your liking.
• Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour, add a little more sugar; if too salty or sweet, add the fresh lime juice or lemon juice.
• Spoon the curry into a serving bowl or serve straight from the pan. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Serve with Thai jasmine rice and enjoy.

INDIAN FISH CURRY WITH COCONUT MILK

Steps:

• Heat up the oil on a low to medium heat.
• Peel and chop the onion, and fry gently until translucent.
• Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
• Add the spices, salt and pepper, and give it a good stir.
• Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
• Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
• Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.

GOAN FISH CURRY

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!

FISH CURRY WITH COCONUT MILK

Steps:

• Heat coconut oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat.Note: The pan should have a lid for use later.
• When coconut oil is melted, add onion and cook, stirring often, until softened, 3 to 5 minutes.
• Add garlic and ginger, stir, and cook for 1 minute more.
• Stir in curry paste and crushed red pepper flakes (if using).
• Add baby potatoes, bell peppers, salt, black pepper and lime leaves, stirring to coat in curry paste mixture.
• Pour in seafood broth or stock. Bring to a simmer, cover with lid slightly ajar and cook for 10 minutes or until potatoes are almost fork-tender.
• Stir in coconut milk. Reduce the heat just a tad so you have a gentler/slower simmer and cook, uncovered, for 5 minutes. Stir every minute or so and ensure that any "caked" on bits at the top of the pan gets scraped into the mix. That's delicious!
• One at a time, make 4 little wells in the curry mixture and place cod fillets into them so that they are mostly submerged in the sauce. Spoon sauce over top of each fillet.
• Cook, uncovered, for 8 to 10 minutes or until fish is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Time can vary, depending on the thickness of the fish.
• Remove and discard lime leaves. Then carefully transfer fish to a plate, being careful not to break up the fish.
• In a cup, combine cornstarch and cold water. Whisk until smooth and blended. Pour into pan and stir. Cook for 1 to 2 minutes until sauce has thickened slightly.
• Stir in spinach and cook until just wilted (you can turn the heat off now if you like; the spinach will wilt with the residual heat in the pan).
• Return the cooked fish to the pan. Garnish to taste, if desired, with cilantro, chili pepper and green onion. Serve. Enjoy as is or with some cooked rice, quinoa or couscous. Great with lime juice squeezed over top.

FISH CURRY - NEIL PERRY

Steps:

• Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
• Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
• Add stock or water and simmer for 5-10 minutes.
• Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
• Add yoghurt and lime juice, remove from heat and stir gently.
• Serve with steamed rice.

DURBAN FISH CURRY

Steps:

• Heat a heavy-based flat pan on medium heat.
• Add mustard seeds. Roast until the seeds pop. Remove the seeds from the pot, set aside.
• Add the oil Once warm, add the onions. Fry until soft and slightly brown.
• Add the mustard seeds and ginger and garlic. Fry for a minute or two.
• Add the Durban masala Fry for a minute or two.
• Add the grated tomatoes. Cover and allow to simmer for 5 minutes. Add the tamarind water. Cover and allow to simmer for another 10 minutes until thick and the oil bubble through to the surface.
• This is the best stage to add the fish. Place the fish around the edge of the pot. Cover and allow to simmer for 15 minutes.
• Remove the lid then spoon sauce over the fish occasionally to coat in the sauce.
• After 25-minutes of cooking, remove from heat and serve with Kali.

MALAYSIAN FISH CURRY (KARI IKAN)

Steps:

• Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
• Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
• Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
• Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
• Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
• Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
• Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
• I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.

A DELICIOUS AND EASY FISH CURRY IN JUST 30 MINUTES

Steps:

• Melt the coconut oil in a medium saucepan.
• Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
• Add the garlic and ginger, and cook, stirring gently for 1 minute.
• Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
• Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
• Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
• Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
• Gently stir in the coriander and lime juice.
• Serve.

FISH CURRY RECIPE

Steps:

• Start by filleting the fish and sprinkling lightly with salt and pepper and fish spice, (fish rub, optional)Preheat the oven to 180°C to 190°C.
• Sprinkle the fish with flour, shake off excess flour, then fry lightly in oil until light brown, place in an oven glass dish.
• Pour all the ingredients for the sauce, except the cornflour paste, into a stainless-steel pot and cook for 5 minutes.
• Add the cornflour and bring to a boil.
• Now add the sauce to the fish in a glass bowl.
• Bake for 30 minutes in preheated oven.