Curries are usually referred to dishes which have a sauce which can be "wet" or "dry". The origin of curry can be traced to South and Southeast Asian cuisine and New World cuisine which has been influenced by Trinidad, Mauritius or Fiji cuisines. Most of the curries have complex combination of spices, herbs and fresh or dried chilies. Curry dishes may contain meat, poultry, fish, shellfish and vegetables. An all vegetarian curry can also be prepared for people who avoid eating meat due to religious or ethical beliefs. We will look at fish curry recipes in this article.

Quick White Fish Curry

Ingredients

Ingredients

Amount

White fish fillets

600 grams

Onion

1

Tomato puree

1 tablespoon

Crème fraiche

2 tablespoons

Garlic cloves

2

Curry powder

2 teaspoons

Vegetable oil

1 tablespoon

Sugar

½ teaspoon

Bay leaf

1

Salt & pepper

To taste

Time & Yield

Total Time

40 minutes

Yield

4 servings

Directions

  1. Cut the whole fish fillet into 4 pieces and season with salt and pepper.

  2. Heat oil in a thick bottomed pan and add 1 finely sliced garlic clove. Cook the garlic till golden brown and remove from the oil.

  3. Sauté finely chopped onion in the garlic oil till they turn transparent.

  4. Add the curry powder and 1 crushed garlic and mix.

  5. Add 200 ml boiling water, tomato puree, sugar and bay leaf.

  6. Stir and cooked in with lid for 15 minutes on low heat.

  7. Place the fish in the sauce, cover and simmer for 8-10 minutes.

  8. Remove the fish pieces and place on a serving plate.

  9. Add the crème fraiche in sauce and remove the bay leaf.

  10. Pour the sauce over the fish and serve hot.

Goan Fish Curry

Ingredients

Ingredients

Amount

Medium sized fish

2

Lemon

1

Salt

To taste

For Masala

Kashmiri red chilies

8

Cumin seeds

½ teaspoon

Turmeric powder

½ teaspoon

Garlic

4 flakes

Coriander seeds

1 tablespoon

Grated coconut

1

½ inches tamarind lump

1

Water

½ cup

Onion

1

Green chilies

2

Time & Yield

Total Time

40 minutes

Yield

4 servings

Directionos

  1. Marinate fish for 10 minutes in salt and lemon juice mixture.

  2. Grind ingredients of masala with water.

  3. Add masala to a pan and add green chilies and onion.

  4. Cook the masala for 10 minutes and add the fish pieces.

  5. Cook till it boils and serve hot.

Penang Fish Curry

Ingredients

Ingredients

Amount

Fish fillets

650 grams

Coconut milk

400 ml

Thai red curry paste

2 tablespoons

Fish sauce

1 ½ tablespoons

Brown sugar

3 teaspoons

Kaffir lime leaves

4

Thai basil leaves

½ cup

Mint leaves

¼ cup

Red chili, sliced

To garnish

Fragrant rice

To serve

Time & Yield

Total Time

20 minutes

Yield

4 servings

Directions

  1. Put thick coconut milk in a wok, followed with curry paste. Stir fry for 3-5 minutes.

  2. Add fish and coat in curry, add remaining coconut milk.

  3. Bring to boil and then simmer for 5 minutes.

  4. Add fish sauce and sugar, cook for 1 minute.

  5. Finally add lime leaves, basil and mint.

  6. Garnish with red chili and serve on fragrant rice.

Masala Fish Curry

Ingredients

Ingredients

Amount

Basa fillets

800 grams

Tikka masala sauce

500 grams

Coconut milk

165 ml

Peas

¾ cup

Spring onion

1

Turmeric powder

2 teaspoons

Coriander powder

2 teaspoons

White pepper powder

1 teaspoon

Olive oil

1 tablespoon

Grated lemon zest

1 teaspoon

Lemon juice

2 tablespoons

Time & Yield

Total Time

20 minutes

Yield

4 servings

Directions

  1. Marinate fish in turmeric, coriander and pepper powder.

  2. Fry fish in hot oil till cooked and drain.

  3. Add masala sauce, coconut milk, lemon zest and juice to the pan and boil.

  4. Simmer for 5 minutes, add fish to the curry and then add peas.

  5. Top with onions and serve with naan or rice.

Coconut Milk Fish Curry

Ingredients

Ingredients

Amount

Seer fish steaks

6

Coconut milk

2 cups

Onions

2

Garlic

1 small bulb

Green chilly

1 small

Kokam (fish tamarind)

2 segments

Fenugreek seeds

5-6

Chili powder

2 teaspoons

Turmeric powder

¾ teaspoon

Time & Yield

Total Time

30 minutes

Yield

6 servings

Directions

  1. Wash fish with salt water and drain.

  2. Simmer coconut milk, chili powder and turmeric in an earthen pot.

  3. Add the kokam and gently add the fish steaks.

  4. Boil the mixture, add salt and cook on low flame with lid on till fish is done.

  5. Temper fenugreek seeds in oil in a small pan, followed by garlic, onions, green chili and curry leaves.

  6. Pour on the curry and do not stir. Serve hot.

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