3 SPICE FUSS FREE FISH FILLET CURRY
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
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)
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
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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