INDIAN FISH CURRY | CURRY RECIPES - GORDON RAMSAY.COM
This is a lightly spiced, creamy curry with a delicately sweet-and-sour flavour that is popular in the southern regions of India. Serve it with boiled basmati or brown rice for a perfectly balanced pre-exercise meal.
Provided by Gordon Ramsay Recipes
Categories Fish
Yield 4
Number Of Ingredients 13
FISH CURRY RECIPES | BBC GOOD FOOD
Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.
Provided by Good Food team
Number Of Ingredients 1
More about "fish curry indian recipes"
FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving
- Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
- Mix together to coat the fish, then leave in the fridge for at least 1 hour.
- Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
- To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
- Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
- Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
- Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
- Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.
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KERALAN FISH CURRY RECIPE | JAMIE OLIVER CURRY RECIPE
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 190 calories per serving
- 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.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
FISH CURRY RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.5
- Divide fish curry among bowls. Top with sliced red onion and cilantro. Serve with rice and lime wedges for squeezing over. Do ahead: Curry can be made 5 days ahead. Let cool, then transfer to an
FISH CURRY RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.5
- Divide fish curry among bowls. Top with sliced red onion and cilantro. Serve with rice and lime wedges for squeezing over. Do ahead: Curry can be made 5 days ahead. Let cool, then transfer to an
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