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
SUPER-QUICK FISH CURRY
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
- Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium
FISH CURRY
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.
Provided by sharda
Categories Bass
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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