Spicy 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

INDIAN FISH CURRY



Indian Fish Curry image

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Provided by Mantu

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 19

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

Steps:

  • Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  • Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  • Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g

GOAN FISH CURRY



Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Categories     curries     Main

Number Of Ingredients 27

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

  • Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
  • Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
  • Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
  • Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
  • Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
  • Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
  • Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
  • Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
  • Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
  • Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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