Creamy Fish Curry Recipes

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KERALAN FISH CURRY



Keralan fish curry image

A beautifully creamy South-Indian curry, packed full of flavour and spice.

Provided by Georgina Hayden

Categories     Mains     Jamie Magazine     Christmas     Indian     Curry     Healthy fish recipes

Time 40m

Yield 6 to 8

Number Of Ingredients 13

6 shallots
4 cloves of garlic
2.5 cm piece of ginger
1 fresh green chilli
750 g firm white fish, from sustainable sources
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400 g tin of light coconut milk
1 x 400 g tin of quality chopped tomatoes
a few sprigs of fresh coriander

Steps:

  • Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  • Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  • Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  • Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  • Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  • Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

Nutrition Facts : Calories 190 calories, Fat 7.3 g fat, SaturatedFat 4 g saturated fat, Protein 26.3 g protein, Carbohydrate 6 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre

COCONUT FISH CURRY



Coconut Fish Curry image

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

Provided by Victoria Teasdale

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 10

1 ½ teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
4 ¼ ounces coconut milk, divided
4 ¼ ounces water, divided
3 ½ ounces cod, cut into bite-size pieces
1 large tomato, diced

Steps:

  • Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  • Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 18.7 g, Cholesterol 17.6 mg, Fat 14.2 g, Fiber 4.4 g, Protein 12.3 g, SaturatedFat 11.5 g, Sodium 50.8 mg, Sugar 7.3 g

FISH & CREAMY CURRY SAUCE



Fish & Creamy Curry Sauce image

I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.

Provided by Mandy

Categories     Australian

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

750 g fish fillets
lemon juice
3 teaspoons butter
1 tablespoon Madras curry powder
3 teaspoons flour
1/2 cup milk
1/2 cup mayonnaise
salt & pepper
1/4 cup sour cream
2 tablespoons parsley, chopped
flour, seasoned with
salt & pepper
1 egg, beaten
2 tablespoons water
breadcrumbs

Steps:

  • Remove skin from fish & sprinkle with lemon juice.
  • Melt butter in a pan, add curry powder & flour & stir for a few minutes.
  • Slowly stir in the milk and cook stirring for 1/2 minute.
  • Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
  • Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
  • Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.

Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4

THAI FISH CURRY



Thai Fish Curry image

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!

Provided by Kristen Stevens

Categories     Curry

Time 25m

Number Of Ingredients 12

1 ½ lb white fish
3 tablespoons red Thai curry paste (divided)
2 tablespoons coconut oil
½ medium onion (finely minced)
2 tablespoons finely minced ginger
3 cloves garlic (finely minced)
15 ounce can coconut milk
½ cup water
1 tablespoon fish sauce
1 tablespoon coconut or brown sugar
4 cups chopped veggies (pictured are green beans, carrots, and red bell peppers)
Minced cilantro and lime juice (to serve)

Steps:

  • Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
  • Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
  • Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
  • Serve with a little minced cilantro and a squeeze of lime juice.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g

CREAMY CURRY SAUCE



Creamy Curry Sauce image

A quick easy dip or fish sauce, creamy and a little spicy with just the right amount of tang! Use as a dip for vegetables or as a sauce for grilled tuna or salmon fillets.

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 30

Number Of Ingredients 8

7 ½ cups sour cream
½ cup lemon juice
3 tablespoons curry paste
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon curry powder
1 teaspoon dried basil
1 teaspoon ground thyme

Steps:

  • Whisk sour cream, lemon juice, curry paste, salt, pepper, curry powder, basil, and thyme together in a bowl until smooth.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 3.1 g, Cholesterol 25.3 mg, Fat 12.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 7.5 g, Sodium 214.5 mg, Sugar 0.3 g

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