FISH RED CURRY 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.

THAI RED FISH CURRY RECIPE - OLIVEMAGAZINE

Thai Red Fish Curry Recipe - olivemagazine image

Our easiest and possibly fastest fish curry is ready in just 15 minutes. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy. The potatoes and cherry tomatoes give it bulk and colour making it an ideal midweek meal for two

Provided by OLIVEMAGAZINE.COM

Categories Fish and seafood

Total Time 15 minutes

Number Of Ingredients 7

Ingredients

Thai red curry paste 1-2 tbsp
light coconut milk 200ml
new or salad potatoes 6, halved if large
cherry tomatoes a handful
skinless white fish fillets (from a sustainable source) about 250g, left in big pieces or cubed
coriander a handful of leaves
lime 2, 1 juiced, 1 cut into wedges

Steps:

Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.

Nutrition Facts : Calories 277 calories, FatContent 13 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 25 grams protein, SodiumContent 0 milligram of sodium

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