Fish Curry. Fish curry recipe - Simple, delicious & flavorful Indian fish curry in a onion tomato base. Fish is one of the favorite sea foods at home and most times it is the fish fry or the pepper fish that is made as they are quick to make. I rarely make fish curry at home in Singapore as we do not like the taste of the variety we get here. They are good to make fish fry or roast but do not taste good. All Reviews for Indian Fish Curry - of Reviews.
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For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with.
This is the favorite fish curry dish from the eastern part of India.
You can cook Fish Curry using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Fish Curry
- It's 10-12 of fish pieces of Indian Salmon (Rawas).
- You need 2 tsp of turmeric powder.
- You need to taste of salt.
- You need 2 of juice of lemons.
- It's 2 tsp of ginger and garlic paste.
- You need of for gravy.
- It's 300 ml of coconut milk.
- Prepare 150 ml of tomato puree.
- It's 2 tsp of tomato ketchup.
- You need 2 tsp of tamarind paste.
- You need 4-5 of curry leaves.
- Prepare 1/2 cup of fresh cream.
- You need 2 tbsp of red thai red curry paste.
I learned this recipe from my mother-in-law, who is a master in cooking this recipe. Try this curry with plain steamed rice--you'll love it. Taste and adjust the seasoning as necessary. Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.
Fish Curry instructions
- Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt,turmeric,ginger garlic paste for 4-5 hrs or overnight in a refrigerator. in a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes..
- Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-12 minutes or until oil floats on top. add the fresh cream & cook for few minutes..
- In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of extra oil..
- Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish. serve hot with steamed rice..
This simple curry is a family favourite at our house, and is a great dish to cook if your own family is a little apprehensive about fish. Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot or wok.