INDIAN FISH CURRY
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
Provided by Mantu
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 19
Steps:
- Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g
BEST FISH CURRY EVER!
This fish curry is forever a winner in our household. Got it from a dear colleague, who learned how to make it from her Goan friend. I've tasted a lot of curries in my life, but this one wins my tastebud each time. Very versatile, can be used with prawns or shrimps, and pretty much any white fish. Serve with warm rice.
Provided by Lia O'Hara
Categories Fish
Time 1h
Number Of Ingredients 20
Steps:
- 1. Wash fish or prawns and place in bowl. Sprinkle with small amount of salt, tumeric, and garlic powder. Let sit. Put the spices (cloves, black peppers, coriander seed and chili flakes) inside a cheese cloth - skip this step if you don't mind having loose spices in the curry.
- 2. Heat oil in pan, add chopped onion and cook until soft. Add 2 cloves crushed garlic & grated ginger. Add to the pan the spices in (cloves, black peppers, coriander seed and chili flakes) or throw in the cheesecloth. Cook a little while longer Add tomato and cook well until like mush. Add bouilon cubes & chili powder. Mix well.
- 3. Add coconut powder, and mix well. Add 1 tsp vinegar. Then add coconut milk and mix well. Add water (add less if you want thicker curry, and more for soupy one). Mix well. Add the chopped cilantro. Simmer for 30 minutes.
- 4. Add the fish or prawn to the curry mix for a few minutes, until cooked. Served on top of warm rice.
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