3spicefussfreefishfilletcurry Recipes

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3 SPICE FUSS FREE FISH FILLET CURRY



3 Spice Fuss Free Fish Fillet Curry image

Make and share this 3 Spice Fuss Free Fish Fillet Curry recipe from Food.com.

Provided by Mini Ravindran

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cubed fish fillets (your fav. fish)
1 cup chopped onion
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 1/2 tablespoons canola oil

Steps:

  • Heat the oil preferably in cast iron skillet and add onions and garlic.
  • Wait till they begin to turn brown.
  • Add tomatoes and all the spices.
  • Saute gently on medium heat till the oil comes out on the sides and curry is bright red.
  • Add fillet cubes and saute gently till pieces are well coated.
  • Add around 1/2 cup water and cook covered on medium heat for 10 minutes.
  • Fragrant, no fuss fish curry is ready!

Nutrition Facts : Calories 109.3, Fat 9.1, SaturatedFat 0.7, Sodium 592, Carbohydrate 7.2, Fiber 1.5, Sugar 3, Protein 1

MEEN GASSI (FISH CURRY)



Meen Gassi (Fish Curry) image

Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to stain the sauce a bright red color. In the United States, chiles de árbol are easier to find. A stone mortar and pestle is the best tool for grinding the curry paste; the finer you can get the coconut and chile, the smoother and richer the texture of the final sauce. From there, the recipe is very adaptable - replace the fillets with any fish you like, including nice oily ones like mackerel or sardines.

Provided by Tejal Rao

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon kosher salt
1/2 teaspoon ground turmeric
4 skin-on fish fillets (about 1 1/2 pounds total), such as striped bass or snapper
1 teaspoon plus 1 tablespoon ghee
2 teaspoons whole coriander seeds
6 dry red chiles, such as chile de árbol
1 cup fresh or frozen grated coconut
1 tablespoon tamarind pulp
1 small yellow onion, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
1 green finger chile (or serrano chile), finely chopped
2 tablespoons coconut oil
Fresh cilantro sprigs, for garnish (optional)

Steps:

  • Mix together the salt and turmeric, then rub the mixture all over the fish and set aside.
  • In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Tip into a large mortar and pestle with red chiles and grind to small pieces. Add the coconut a little at a time and smash until no large pieces of chile or coconut are visible and a smooth paste forms. (This texture is worth the effort, as it gives the tangy, hot sauce its richness.) Add the tamarind last and mash to integrate it into the paste.
  • Choose a large, heavy skillet that will fit all the fish in a single layer. Add the remaining 1 tablespoon ghee and melt over medium-low heat. Add the onion, ginger and green finger chile, and sauté gently until the onion is cooked through and just starting to color, about 10 minutes.
  • Stir in the prepared coconut paste and 2 cups water, and bring to a boil over medium heat. Add the fish to the skillet skin-side up, reduce the heat to low, and simmer gently until the fish is cooked through, about 8 to 10 minutes depending on thickness, flipping fish halfway through. Spoon the coconut oil on top, and sprinkle with cilantro, if using.

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