Kerala Fish Curry Recipes

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FISH CURRY | INDIAN FISH MASALA



Fish Curry | Indian Fish Masala image

Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.

Provided by Swasthi

Categories     Side

Time 40m

Number Of Ingredients 20

500 grams Fish ((half kg))
½ tbsp ginger garlic paste
⅛ tsp turmeric
¼ to ½ tsp red chilli powder
¼ tsp salt (or as needed)
1 tbsp oil ((adjust as needed))
½ tsp cumin ((or jeera))
2 medium onions (sliced or 1 cup sliced)
½ tbsp ginger garlic (minced or paste)
2 medium tomatoes (ripe (¾ to 1 cup chopped))
½ tsp salt ((adjust to taste))
1 tsp red chilli powder ((adjust as needed))
⅛ tsp turmeric
½ tsp fennel seeds ((optional) (saunf))
2 tbsp coconut ((grated or ¼ cup coconut milk or 12 cashew nuts))
1 tbsp oil
1 sprig curry leaves (or small bay leaf)
1 to 2 green chili ((chopped or slit))
1 to 1 ½ tsp garam masala (or curry powder as needed (refer notes))
1 ¼ to 1 ½ cup water

Steps:

  • Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
  • On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
  • Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
  • Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
  • Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
  • Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
  • Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
  • When the oil turns slightly hot, add curry leaves & green chilies.
  • When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
  • Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
  • Gently slide the fish pieces and cook covered on a medium heat.
  • Carefully flip or turn the pieces to the other side after 3 to 4 mins.
  • Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
  • Optionally garnish fish curry with coriander leaves if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 35 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 171 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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

KERALA FISH CURRY



Kerala Fish Curry image

This tamarind-tangy curry makes for a perfect dinner on a hot night; light enough not to knock you out, but spiced enough to prompt a heat-drowsy appetite. And it is such gloriously easy food to make. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4-6

Number Of Ingredients 11

1¼ kilograms firm white fish
salt
2 teaspoons turmeric
1 tablespoon vegetable oil
2 medium onions (halved and cut into fine half moons)
2 long red chillies
4 centimetres piece of fresh ginger
1 pinch of ground cumin
1 x 400 millilitres tin coconut milk
1 tablespoon tamarind (or 2 tablespoons concentrated)
1 tablespoon fish stock concentrate

Steps:

  • Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they've softened; this should take scarcely 5 minutes. Cut the whole, unseeded chillies into thin slices across (although if you really don't want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them too, along with the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes. Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock concentrate, using boiling water from the kettle to bring the liquid up to the litre mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if this helps. When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minute until it's cooked through but still tender.

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