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
FISH CURRY | INDIAN FISH MASALA
Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.
Provided by Swasthi
Categories Side
Time 40m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 35 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 171 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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/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
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
SOUTH INDIAN FISH CURRY
It's a staple in Kerala - the southernmost state of India. It's spicy and tangy and is excellent with rice.
Provided by Ash Joys
Categories Curries
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Wash and clean the fish.
- Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
- In a shallow pan, heat the oil.
- Add the mustard seeds and the fenugreek seeds and sauté till they splutter.
- Add the shallots and fry till golden brown.
- Add the spices paste and fry for 2 minutes.
- Add 1 cup water and tamarind and bring to boil.
- Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
- Cook for 20- 25 minutes.
- Serve with rice.
Nutrition Facts : Calories 49.7, Fat 4, SaturatedFat 0.6, Sodium 21.9, Carbohydrate 3.5, Fiber 1.1, Sugar 0.6, Protein 0.9
QUICK SINDHI RASWALI MACHI ( SINDHI FISH CURRY)
Make and share this Quick Sindhi Raswali Machi ( Sindhi Fish Curry) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Cut the fish into 5-6 pieces.
- Apply 2 tsps of salt on it.
- Now wash the fish in water and keep aside.
- Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside.
- Heat oil in a large non-stick skillet.
- Add the bay leaf, green cardamoms, garlic flakes and the paste.
- Stir well.
- Cook on medium flame till the oil starts leaving the sides of the pan.
- Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired.
- Mix well.
- Add the fish pieces.
- Cook for 3-4 minutes on medium flame.
- Serve hot with steamed white Basmati rice.
Nutrition Facts : Calories 216.4, Fat 14.5, SaturatedFat 1.9, Sodium 5461.4, Carbohydrate 21.2, Fiber 4.7, Sugar 9.5, Protein 4.5
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