FISH CURRY
This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice--you'll love it.
Provided by sharda
Categories Bass
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
SUPER-QUICK FISH CURRY
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
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
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium
IRAQI CURRY POWDER
Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.
Provided by UmmBinat
Categories Iraqi
Time 8m
Yield 1 small amount, 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
- Taste and if you like and add more cayenne depending how spicy you like it.
- Enjoy in an Iraqi recipe calling for curry powder.
Nutrition Facts : Calories 125.8, Fat 5.7, SaturatedFat 0.9, Sodium 31.1, Carbohydrate 20, Fiber 7.2, Sugar 1.8, Protein 4.6
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
IRAQI CURRIED CHICKEN
I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.
Provided by steve in FL
Categories Chowders
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium heat and add the oil.
- Add the chicken pieces and cook gently until browned on all sides.
- Add the remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.
- Yes, this is a long simmer for a chicken, but these are the instructions I was given, and when I tried it at home it tasted just like our meal at the camp. The potatoes should just about disintegrate, which thickens the stock, now turned sauce.
- Note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the Iraqi family seemed to have just ate around them. (I remove them and the cinnamon sticks before serving.).
- Serve over rice. We like to add cooked or steamed vegetables over the rice before drowning it with the curry. Box of frozen broccoli works for us. Oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. Neat!
Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8
FRIED FISH IRAQI STYLE
This is a tasty fried fish which we like served with rice and Recipe#387327. I have made this with whole deboned light skinned fish as well increasing the coating as needed based on fish size. No need to remove the heads! I always make our version gluten free using double the amount of white rice flour and half the amount sweet rice flour & tapioca starch, though it fries OK I can see it would work better with regular flour. Modified from Delights from the Garden of Eden by Nawal Nasrallah.
Provided by UmmBinat
Categories Iraqi
Time 16m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix spices in a ziplock bag or bowl and coat fish pieces.
- Fry them in a 1/2 inch deep oil of choice, turning once until golden brown on both sides. While frying help keep pieces flat by pressing on them with a metal spatula. 5-10 minutes cooking time depending on fish thickness.
- Sprinkle with some sumac or squeeze on fresh lemon juice.
- Serve immediately, with rice, a fresh salad and Recipe#387327.
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