Indian fish curry
This Indian fish stew is a very spicy dish. The recipe was based on my mother's Indian Bengali fish dish.
Ingredients: divided salt, 1 1/2 tablespoons; three tablespoons of canola oil; two teaspoons of Dijon mustard; four fillets of white fish; one medium onion, coarsely diced; four garlic cloves, coarsely chopped; one (1 inch) piece of freshly cut and peeled ginger root; five halves of cashews; two tablespoons of cayenne pepper; and one teaspoon of ground cumin.
One teaspoon of ground coriander
One teaspoon white sugar 1/2 teaspoon turmeric powder 12 cups diced tomatoes 1/4 cup vegetable stock 14 cups finely chopped cilantro.
Directions
1. Combine two tablespoons of oil, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small glass bowl. After adding the fish, coat it—under undercover refrigeration for thirty minutes.
2. Pulse onion, garlic, ginger, and cashews in a blender or food processor until the mixture resembles a paste. While the fish is marinating, carry out this.
3. Preheat the oven to 350° Fahrenheit (175 degrees C).
4. In a skillet over low heat, rewarm the final tablespoon of oil. When the cashew paste is aromatic, add it, heat it, and stir for one to two minutes. Before adding the cayenne pepper, the remaining teaspoon of salt, cumin, coriander, sugar, and turmeric, cook and stir for 5 minutes. Stir in the tomato and broth.
5. After removing the fish from the marinade, shake off any excess and discard the marinade. After placing the fish in the baking dish, add the sauce.
6. Bake the fish in a preheated oven for about 30 minutes, covered, or until it flakes easily. Coriander makes a tasty garnish.
Tips
You can use frozen fish fillets if you first defrost them.
If you prefer a less spicy meal, use less cayenne.
Fish curry with coconut
A recipe that tastes fantastic and is quick! Serve alongside brown rice, quinoa, or millet.
Ingredients: two cups of water.
1 cup of raw brown rice
One tablespoon of vegetable oil
A single large, chopped onion crushed with three garlic cloves.
1/2 cup of curry powder and 1 pound of chunked cod fillets
Two tablespoons of chili powder
One coconut milk can, 14 ounces; one teaspoon ground turmeric; one teaspoon ground cumin; pepper and salt to taste.
One packet contains 16 ounces of frozen stir-fried vegetables. cornflour
Directions
In a saucepan, bring water and rice to a boil. Put the lid on and simmer for 45 minutes on low heat.
Warm the oil in a skillet over medium-high heat. Stirring after a minute, add the onion and garlic. After seasoning with salt, pepper, cumin, curry powder, turmeric, and chili powder, cod should be added. Add the coconut milk after combining the frozen vegetables. Cook the vegetables until soft and the cod flakes easily with a fork for 10 minutes with the lid on.
Add the cornflour to 1/2 cup of the skillet's liquid after pouring it into a basin. Stirring the sauce back into the skillet will thicken it. Serve the finished rice on top.
curry made of fish and tamarind sauce
Ingredients: 1/4 cup of red chile powder, one tablespoon of vegetable oil, and
1/9 cup crushed turmeric 1 1/2 teaspoons salt 2 pounds of chunked white carp
Curry:
1 cup of heated water 1/4 cup of oil 1.5 teaspoons of cumin seeds one large chopped onion one teaspoon of garlic paste 4 ounces of tamarind pulp
Two tablespoons of red chile powder and two teaspoons of coriander powder
one sprinkle of salt, to taste, one tablespoon of freshly chopped cilantro, coarsely chopped
Directions
Salt, turmeric, vegetable oil, and chile powder should be combined in a big bowl to produce the marinade. Let the fish marinade for about 10 minutes after adding it and thoroughly coating it.
Make curry: The tamarind pulp should be placed in a bowl and covered with warm water. Squeeze the tamarind to obtain its juice.
A skillet with heated oil over medium heat is added, and the cumin seeds are added and briefly swirled. Stir-fry the onion with the cumin for 5 to 10 minutes or until the onion is translucent. After incorporating the garlic paste, cook for 3 minutes.
With the skillet's lid off, cook the fish for five minutes. Add tamarind juice and bring to a boil. The fish should not be overstuffed.
Add salt, cilantro, and red chili flakes. Cook over low heat for about 10 minutes or until the sauce thickens and the oil separates. An excellent garnish is a cilantro.
Tips
Tilapia can be used in place of the carp if you'd like.
Curry rice and fish
I'm not sure the source my mother obtained this recipe however I do recall it from when I was an infant. This is a great recipe for times that you're not able to watch every aspect of your kitchen, and it's so good to serve it to guests.
Ingredients include 2 cups of water 1 cup chopped onion 2 tablespoons butter; 1 1/2 teaspoons of curry powder 1/4 teaspoon salt 1/4 cup rice white; 2 frozen white fish fillets that have been frozen 2 tablespoons chopped almonds.
1 cup defrosted frozen peas
Directions
Cook the onion, water and curry powder, butter along with salt till the butter is been melted, about 2 minutes, in a large pan on medium-high temperature. White fish frozen from the freezer can be placed in with the onions mix and then placed on top of the rice. Add almonds on top.
Cook in the water for about 20 minutes and until rice has ready and liquid is absorption, at a moderate heat with the lid closed. Fish should be opaque flesh that is easy to see and be cooked. Use a fork for mixing the peas, then fluff the rice prior to serving.
Mach here For Toll (Bengali Fish Curry)
A delectable Bengali fish dish. In India there is a tradition that states that the best part of a fresh fish are often served as fillets with less flavorful portions of fish that are served in an Indian fish stew or curry. It is helpful to play with the different texture mix at the table.
- Ingredients 2 large tomatoes that have been coarsely chopped.
- Two teaspoons of cumin powder
- 19 cup salt, 19 cup crushed turmeric and 2 cups of water
- 1 tablespoon vegetable oil
- Two pounds of thick, large chunks of whitefish fillets chopped.
- 1.5 teaspoons cumin seeds 1/2 teaspoon of black cumin seeds 14 tablespoons of crushed finely seeds of fennel as well as 1/4 cup of Fenugreek seeds.
Directions
Cook the tomatoes and spices, cumin, turmeric salt as well as the water, to a simmer in a 4-quart saucepan. Then, lower your heat down to medium, and continue to simmer the ingredients.
Fish should be lightly browned on both sides with oil in a skillet on moderate heat for 2 or three minutes. The pot must be full of fish.
It is essential to briefly toast the fenugreek mustard, black cumin and cumin seeds on medium temperature until they become fragrant. Mix the spices after adding them to the pan. The flavors will meld after cooking for another 10 to 15 minutes. Serve hot.
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