CURRY FISH RECIPE RECIPES

Name: Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs fish fillets (best with tilapia); 2 tablespoons garlic paste; 2 inches gingerroot; 5 teaspoons mustard seeds; 4 bay leaves; 1/2 tablespoon coriander powder; 5 medium shallots or 2 medium onions; 7 red chilies; 1 tablespoon cumin seed; 3 teaspoons turmeric powder; 3 tablespoons salt; 2 big tomatoes; oil, to deep fry fish; 3 cups water

FISH CURRY RECIPE - FOOD.COM

Fish Curry Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs fish fillets (best with tilapia)
2 tablespoons garlic paste
2 inches gingerroot
5 teaspoons mustard seeds
4 bay leaves
1/2 tablespoon coriander powder
5 medium shallots or 2 medium onions
7 red chilies
1 tablespoon cumin seed
3 teaspoons turmeric powder
3 tablespoons salt
2 big tomatoes
oil, to deep fry fish
3 cups water

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.

Nutrition Facts : Calories 215.5, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 83.1, SodiumContent 3620.7, CarbohydrateContent 10.7, FiberContent 1.8, SugarContent 3.9, ProteinContent 37

COCONUT CURRY FISH RECIPE | ALLRECIPES

Coconut Curry Fish Recipe | Allrecipes image

A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.

Provided by MATHGOD

Categories World Cuisine Asian Indian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1?½ tablespoons curry powder
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper to taste
1 (14 ounce) can coconut milk
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch

Steps:

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Nutrition Facts : Calories 352.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 27.3 mg, FatContent 18 g, FiberContent 5.1 g, ProteinContent 18.9 g, SaturatedFatContent 13 g, SodiumContent 282.6 mg, SugarContent 2.7 g

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