what is good recipe for making a hot fish curry?

Answer 1

Fish Curry


Recipe Information
Rating: 8.50 with 1 vote Rate This Recipe
Prep Time:: Less than 15 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Sauted
Meal Type: Other
Main Fish: Bass


Ingredients
1 1/2 lbs. trout or bass fillets

4 oz. plain yogurt

4 tomatoes sliced

1 1/2 tsp. curry powder

1 tsp. salt

1 1/2 tsp tumeric

3 tbsp. chopped parsley

2 cloves garlic chopped

1 lb. onions chopped

8 tsp. butter


Directions
Saute onions, parsley and garlic in hot butter until lightly browned. Add salt, tumeric, curry powder, mix and cook for 5 minures. Add sliced tomatoes and cook 10 minutes. Stir in yogurt and cook 5 minutes mone over mediun heat. Cut fish into small pieces and add to sauce. Mix well to cover with sauce. Let simmer, covered, for 10 minutes

Hope this helps i never tried it myself i just found it on a website :S

Answer 2

try .. . .

:)

I.

Hot Fish Curry

Ingredients

Fish Cleaned & cut into medium pieces
Pearl Onions 5- 8
Tomatoes 2 -3
Ginger paste 1 tsp
Coriander powder 4 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Curry leaves
Fenugreek powder 1/2 tsp
Salt

Method:

1. First take the coriander & red chilly powder & roast it in a pan till red in colour without burning it.
2. Take 2 tsp of oil in a pan & add the finely chopped pearl onions to it. And the onions turn light brown in colour add the gingerpaste & chopped tomatoes to it. Cook till the tomatoes get smashed.
3. Now add the fish & the roasted masala, fenugreek powder, curry leaves & salt to it. Mix it well.
4. Add 2 1/2 cups of water to it. Lower the flame after it starts boiling & cook till the fish is done & gravy also becomes thick.

Serve it with Hot Rice.


II.

Fish 1 kg.
Red chili powder 2 tsps.
Turmeric powder 2 tsps.
Ginger powder 2 tsp.
Fennel powder 3 tsps.
Cloves 5 nos.
Pepper 6 nos.
Black cumin ½ tsp.
Vari masala 1" piece.
Garlic 4 cloves
Water 4 cups
Mustard oil 250 ml
Salt 2 tsps.


Method:

* Clean, wash and cut the fish into medium pieces.
* Rub salt and turmeric powder on the pieces and keep aside.
* Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
* Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
* Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
* Quickly heat 6 tbsps of oil and pour.
* Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
* Before removing from the heat sprinkle the crushed vari and cumin.
* Serve hot.

Answer 3

Thai Hot Yellow Fish Curry

Take about a pound of filleted fish. If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and make note of the bones.

In a large pot, add 2 to 3 tablespoons of Yellow Curry Paste and 5 cups of water bring to a boil. Add the fish, 2 tablespoons of palm sugar, 1 tablespoon of tamarind concentrate mixed with 3 tablespoons water, half a cup of sliced long beans and half a cup of sliced asparagus or bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and cook until the fish is cooked (about 5 minutes).

Serve over Thai Jasmine rice and the usual Thai table condiments, as well as Thai chili powder.

Answer 4

Curried Fish

Fish cooks in a much shorter time than goat or chicken so are has to be taken so as not to destroy the texture. Cooking time is shortest when using fillet, longer times for whole fish and if using the heads of larger fish, then longer time is required to tenderise. Generally the curry sauce is prepared and then the fish of your choice is added and cooked until done. The state of ‘done-ness’ is entirely up to your liking. Stirring is strictly forbidden.

Ingredients
4 whole snapper (1/2 lb. size)
1 tbs. curry powder
4 methi seeds
¼ tsp. geera
1 tsp. salt
1 tsp. black pepper
2 medium onions (chopped)
8 cloves garlic (finely chopped)
2 stalks scallion (chopped)
4 sprigs thyme
½ scotch bonnet pepper (seeded and chopped) (use less or more to suit taste)
1 green mango (peel and cut the flesh in ¼ inch slices, discard the seed)
2 tbs. vegetable oil
3 plum tomatoes (diced)
2 cups water

Method

1.Heat the oil in a heavy flat-bottomed sauce pan over medium heat. (Pan should be big enough to hold all the fish in a single layer).
2.Add methi and geera seeds fry for 30 seconds.
3.Add ¼ of each of the onion, garlic, scallion and scotch bonnet and fry, while stirring, until golden brown.
4.Add curry powder and black pepper and fry, while stirring, for about 30 seconds. Be careful not to burn.
5.Add the remainder of the seasonings and cook for two minutes, stirring constantly.
6.Add the water and salt. Stir and place the fish evenly in the pot.
7.Add the mango and tomato pieces, making sure that they are in the liquid.
8.Cover and simmer for 15 minutes (or longer of desired)
Serve immediately with rice or roti. Garnish with sprigs of fresh coriander or chopped scallion.

Answer 5

here is a 25 minute recipe, its a dry curry not a saucy one.
put 2 eggs on to hard boil.
put some rice onto boil and put chopped onion, chopped mushrooms, chopped tomatoes, curry powder, one fish and one veg stock cube, salt n pepper in the water. when the rice is boiled drain it (keep it hot) but KEEP the water. Get your fish and cut into large chunks and GENTLY simmer it in the curried water you boiled the rice in. when eggs are hard boiled, peel and cut into chunks and gently stir into the rice, place rice onto a plate, arrange the curried poached fish on top.... lovely.

Answer 6

Chilli = hot
Fish = fish
Curry powder =curry

easy as that

Answer 7

fry the fish and then dip it in tamato sauce prepared earlier with one onion and garlic with some spices according to your taste a salt too