Famous Fish Curry Recipes

Spicy King Fish Curry with Coconut and Tamarind

30 mins to make, serves 4

Ingredients

Gluten free, Paleo

Seafood

• 600 g Surmai or kingfish or seer fish

Produce

• 1 Coriander
• 6 Cloves Garlic
• 8 Kashmiri red chilies
• 1 Marble sized tamarind ball
• 2 Onions, medium sized
• 1 Tomatoes, Medium sized

Baking & Spices

• 1 tsp Coriander seeds
• 1 tsp Mustard seeds
• 1 tsp Peppercorns, Whole
• 1 Powder tsp Turmeric

Oils & Vinegars

• 1 tbsp Coconut oil

Nuts & Seeds

• 3/4 cup Coconut

Frozen

• 1 Curry leaves handful

STEPS

1. Clean and wash the fish slices and rub turmeric all over them.
2. Cover and keep aside.
3. Grind all the ingredients under paste till smooth with a tablespoon or two of water. Heat coconut oil in a large pan or kadhai and add mustard seeds.
4. Once the seeds start spluttering, add the ground paste and cook while stirring once in awhile for 10 minutes.
5. Slide the fish into the pan, and add salt and 3/4 cup water. Mix gently so as not to break the fish.
6. Bring the curry to a boil, and lower the heat to a simmer.
7. Add curry leaves and simmer for 15 minutes. Top with coriander leaves and serve this spicy kingfish curry with steamed rice.

Caribbean Fish Curry

30 mins to make, serves 4

Ingredients

Gluten free, Paleo

Seafood

• 1 1/2 lbs Red snapper

Produce

• 3 cloves Garlic
• 1 Onion, small
• 2 Red bell peppers, chopped (about 2 cups)
• 1 Tomato, chopped (1 cup)
• 1 can Tomatoes

Canned Goods

• 1 can Coconut milk

Condiments

• 1 squeeze Lime juice

Baking & Spices

• 1/2 tsp Black pepper
• 1 tsp Curry powder
• 1/2 tsp Red pepper flakes
• 1 tsp Salt
• 1 sprinkling Salt

Oils & Vinegars

• 1 tbsp Olive oil, extra virgin

Nuts & Seeds

• 1 tsp Cumin

Instructions

1. Heat olive oil in pot over medium heat. Add onion and cook for a couple minutes.
2. Add garlic, cook until fragrant
3. Add diced bell peppers, cook for 1 minute.
4. Add tomatoes, salt, black peppers, crushed red pepper flakes, cumin and curry powder. Cook for 2 minutes, mixing everything together.
5. Add can of diced tomatoes, increase heat to high and bring to a boil.
6. Add coconut milk in 3 parts, adding 1/3 at a time, bring the mixture to a boil and then adding the 2nd and 3rd part. Once boiling, reduce heat and simmer for 10-15 minutes.
7. Season fish with salt, black pepper, cumin and a squeeze of lime juice.
8. Optional: Heat 1 tablespoon oil in a pan over medium-high heat and add fish once pan is hot. Pan fry for 3-4 minutes per side. Cut fish into bite sized pieces and add to the curry.
9. Instead, cut the fish into bite sized pieces and add directly to the curry.
10. Cook the curry for a few more minutes until fish is cooked through.
11. Serve garnished with lime juice and cilantro.

Aubergine curry with lemongrass & coconut milk

40 mins to make, serves 4

Ingredients

Gluten free

Produce

• 2 Aubergines (about 600g/1lb 5oz)
• 1 tsp Chilli, powder
• 3 Chillies, large red
• 1 small bunch Coriander
• 6 Garlic cloves
• 1 knob Ginger, fresh
• 2 Lemongrass stalks
• 6 Shallots

Canned Goods

• 1 400ml can Coconut milk

Condiments

• 1 tbsp Thai fish sauce

Baking & Spices

• 1 tbsp Sugar sugar shuh-ga honey and syrups made from concentrated fruit juice were the earliest known sweeteners. today
• 2 tbsp Turmeric, ground

Oils & Vinegars

• 1 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

Liquids

• 400 ml Vegetable stock or water

Method

1. Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

2. Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

Fish Curry

Ingredients

Seafood

• 500 g Fish

Produce

• 4 tbsp Coriander, leaves
• 3 Green chili
• 2 Onions
• 2 tbsp Tamarind pulp
• 3 Tomatoes

Condiments

• 1 tsp Ginger garlic paste

Pasta & Grains

• 1 tsp Rice

Baking & Spices

• 1/2 tsp Fenugreek seeds
• 2 tsp Red chili powder
• 1 Salt
• 1 tsp Turmeric, powder

Oils & Vinegars

• 3 tbsp Oil

Nuts & Seeds

• 5 tbsp Coconut, fresh
• 1 tsp Jeera/cumin seeds

Frozen

• 3 sprigs Curry, leaves

Other

• 1 tsp Chana dal

Instructions

1. Dry roast the rice, jeera/cumin seeds, fenugreek seeds and chana dal till they are lightly toasted,about a minute. Allow to cool.
2. In a blender, add this cooled spices,onion, coconut and make a smooth paste. Set aside.
3. In a non stick pan, add all the ingredients along with fish, the onion-coconut paste, chopped tomatoes, green chili, ginger garlic paste, red chili powder, turmeric powder, salt, curry leaves, tamarind pulp, coriander leaves and a glass of water.
4. Allow it to boil in medium flame and turn the flame to simmer when the gravy starts giving a boil.
5. Turn off the stove when the color of the green chili has changed and the oil starts floating in the gravy. Garnish with coriander leaves before serving.

Cod & spinach yellow curry

30 mins to make, serves 2

Ingredients

Seafood

• 250 g Cod, fillet

Produce

• 2 Garlic cloves
• 1 thumb-sized piece Ginger
• 1 Onion
• 100 g Spinach spinach spin-atch used in almost every cuisine across the world, fresh

Canned Goods

• 1 400g can Coconut milk

Baking & Spices

• 1 tsp Garam masala garam masala gar-am mah-sarl-ah meaning 'warming spice mix
• 1 tsp Paprika, smoked
• 1 tsp Turmeric

Oils & Vinegars

• 2 tbsp Groundnut oil

Bread & Baked Goods

• 1 Basmati rice and naan bread, cooked

Method

1. In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.

2. In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.

3. Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.

Coconut milk fish curry

45 mins to make, serves 4

Ingredients

Seafood

• 1 For the fish marinade

Produce

• 1 Chillie, Red
• 1 Chillie, Dried Red
• 1 Chillies, Green
• 1 Leaves tbsp Coriander
• 1 Garlic 1, whole
• 2 Garlic cloves
• 1/2 inch Ginger
• 2 Powder tsp Kashmiri red chillie
• 1 Lemon juice of 1 lemon
• 1 Onion 1, fine large

Canned Goods

• 1 cup Coconut milk

Condiments

• 1 Ginger garlic paste
• 1 Lemon juice
• 1 1/2 tsp Tamarind paste

Baking & Spices

• 40 g Mustard seeds, Black
• 20 g Mustard seeds, Yellow
• 1/2 tsp Mustard seeds, Black
• 1 Salt
• 1 pinch. Salt
• 1 1/2 tsp Turmeric

Oils & Vinegars

• 2 tbsp Mustard oil

Frozen

• 1 Curry leaves - 1, stem

Other

• Rohu Fish or Hilsa - 1 kg , cut into fillets
• Ripe Tomatotes – 1 medium, chopped fine

Instructions

1. Before marinating the fish, soak both the mustards in a bowl with water and a pinch of turmeric. Mix .Set aside.
2. Now marinate the fish in the above mentioned ingredients thoroughly. Increase or decrease the spices as per your taste..I don’t measure them as I usually eyeball my ingredients, so this is just an approximate.
3. Leave it aside for 15-20 mins.
4. After 15 mins, heat some Mustard Oil.
5. Grind together all the ingredients mentioned above into a fine paste.But still try to let it have some texture.
6. Add a little black mustard seed, pop a red chilli, once it splutters add some curry leaves,saute for 30 secs till the leaves are fragrant .
7. Now add the onions and cook till pink and translucent.
8. Add in the chopped tomatoes,a pinch of salt and cook the masala till oil leaves from the sides.
9. Lower the flame and let it simmer for 10 minutes till thick and cooked beautifully.

Fish Curry of Snapper, Tomato and Tamarind

30 mins to cook, serves 4-6

Ingredients

Gluten free

Seafood

• 5 fillets cut into cm 700g/1lb 9oz snapper

Produce

• 2 Chillies, green
• 2 tsp Coriander, ground
• 3 Garlic cloves
• 2 tsp Kashmiri chilli, powder
• 1 Onion, large
• 100 ml Tamarind liquid
• 400 g Tomatoes

Pasta & Grains

• 1 Basmati rice

Baking & Spices

• 1 tbsp Mustard seeds, yellow
• 1 tsp Salt
• 2 tsp Turmeric, ground

Oils & Vinegars

• 4 tbsp Vegetable oil

Frozen

• 30 Curry, fresh leaves

Instructions

1. Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.

2. Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.