Creamy Fish Curry Recipes

KERALAN FISH CURRY

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.

COCONUT FISH CURRY

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.

FISH & CREAMY CURRY SAUCE

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.

THAI FISH CURRY

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.

CREAMY CURRY SAUCE

Steps:

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