FISH IN RED CURRY SAUCE RECIPES

RED FISH CURRY RECIPE - ANIAMMA PHILIP | FOOD & WINE

Red Fish Curry Recipe - Aniamma Philip | Food & Wine image

This signature dish of Kerala features firm chunks of kingfish in a deliciously spicy and tangy sauce flavored with tamarind. As a substitute for kingfish, look for other firm-fleshed fish, like the tilapia here. More Healthy Fish Recipes

Provided by Aniamma Philip

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1/2 cup vegetable oil
1/2 cup fresh curry leaves
15 garlic cloves, smashed
4 medium shallots, thinly sliced
One 2-inch piece of ginger, peeled and julienned (1/4 cup)
4 long hot green chiles, seeded and thinly sliced crosswise
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tamarind puree
1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor
Six 6-ounce skinless tilapia fillets
Salt and freshly ground black pepper
Cilantro leaves, for garnish

Steps:

In a very large, deep skillet, heat the oil. Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes. Add the garlic and cook until softened, about 3 minutes. Add the shallots, ginger and chiles and cook for 5 minutes. Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes.
Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve.

FISH THAI RED CURRY SAUCE RECIPE – EASY TO COOK | ASIAN ...

Fish Thai Red Curry Sauce Recipe – Easy to Cook | Asian ... image

If you have never tried fish in an Asian curry, this is the perfect opportunity to do so. Try this delicious fried fish curry with a Thai twist!

Provided by AsianInspirations

Total Time 1 minutes

Prep Time 30S

Yield 5-6

Number Of Ingredients 10

Ingredients

2 tbsp Mae Ploy Red Curry Paste
500g Fish fillet (snapper, John dory, coral trout, etc.)
corn oil (for frying)
165ml TCC Coconut Milk
40ml water
½ tbsp Squid Fish Sauce
1 tsp sugar
6 kaffir lime leaves (finely shredded)
1 fresh chilli (sliced)
additional kaffir lime leaf shreds and red chilli shreds (for garnish)

Steps:

To Cook Heat the oil in a fry pan and fry the fish fillets on each side until golden and just cooked through (about 3 mins each side) Drain on paper towels and set aside. Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. Add the coconut milk and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Simmer for a few minutes to concentrate flavours. Place the fish fillets on a serving dish and coat them with the red curry sauce. Garnish with the remaining kaffir lime leaf and red chilli shreds.

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RED FISH CURRY RECIPE - ANIAMMA PHILIP | FOOD & WINE

This signature dish of Kerala features firm chunks of kingfish in a deliciously spicy and tangy sauce flavored with tamarind. As a substitute for kingfish, look for other firm-fleshed fish, like the tilapia here. More Healthy Fish Recipes
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Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve.

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