How to prepare fish curry ?( Indian dish)?

Answer 1

fish curry

1 kg kingfish or butterfish, cleaned and cut into small pieces
4 tablespoons oil
1 onion, chopped
2 tomatoes, peeled and chopped
4 green chilies, slit into two
20 curry leaves
1/2 teaspoon turmeric powder
1/2 cup tamarind juice
salt
For masala
15 whole red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 cup coconut, grated

Grind together all the ingredients listed under"masala" in a mixer/grinder/blender, using a little water, and make a paste.
Keep aside.
Heat oil in a pan.
Fry the onion in it till golden brown.
Add tomatoes and turmeric powder.
Continue to stir-fry for 3 minutes on medium flame.
Add the ground masala paste and curry leaves.
Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan.
Add green chillies, tamarind juice, salt and a cup of water.
Bring to a boil.
Add fish pieces.
Cook for 5 minutes on low flame.
Serve hot with rotis or rice.

Answer 2

Spicy Kerala Fish Curry (Meen Vekichatu)

Meen Vekichatu or Meen Mulakarachhatu, is a very traditional fish curry of Kerala. Prepared using coconut oil, with a good amount of chilli powder, and a special tamarind (kodampuli). Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Ingredients

King Fish 250 grams Cleaned
Kodampuli 3 or 4 Boil in water
Curry Leaves Small bunch
Red Chilli Powder 3 teaspoons
Turmeric Powder 1/4 teaspoon
Fenugreek 1/4 teaspoon
Coconut Oil 2 tablespoon
Ginger 1 1/2 inch piece
Garlic 3 cloves
Salt To taste
Mustard Seeds A Pinch

Preparation


Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.
Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.
Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.
Fry the paste at a medium heat, till the paste becomes consistent.
Add the water containing the extract of Kodampuli, check the level of sourness.
When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

Answer 3

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienned 1" 1 no.
Green chilies, slit lengthwise, deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed and strained 3 nos.
Turmeric powder � tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

Method
1.Heat oil in a pan and season with mustard seeds.

2. Stir over medium heat until they begin to splutter.

3. Add garlic and ginger and stir for a minute. Add green chillies. Add onions and saute until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes.

4. Add the coconut milk. Bring to a boil.

5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.

6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.

Answer 4

Naughty Fishy-a curry tale

I served this delicious curry at my 23rd birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.
marinade
1/4 cup lemon juice (60 ml), 1/4 cup coconut vinegar (60 ml), 2 teaspoons cumin seeds
1 teaspoon ground turmeric, 1 teaspoon cayenne pepper, 1 teaspoon salt

other ingredients
2 lbs white fish fillets (1 kg, should hold well together)
1/4 cup oil (60 ml), 1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons grated fresh ginger
1 teaspoon black mustard seeds
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
2 small green chilies, deseeded and chopped
2 tablespoons palm sugar, grated (or brown sugar)
3-4 tablespoons chopped fresh coriander

6 servings Change size or US/metric
Change to: servings US Metric

50 minutes 20 mins prep

The final touch:
Mix all ingredients for the marinade in a bowl.
Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
Serve over basmati rice and sprinkle with the fresh coriander.

This naughty fishy ROCKS....TRY IT!

Answer 5

Rehana has given you an dazzling recipe for fish head curry ,i visit function on some customary information.great heads could be chopped prefferably by utilising the fish monger into bits of tangible looking length ,washing could be thorough no blood or bony fragments could be left. Fish head isn't cooked one by one yet extra in direction of the tip of cooking ,whilst the gravy is nicely cooked & of needed consistency.Fish head curry is a delectable dish & improves appreciably whilst refrigerated to eat the following day.i'm optimistic you will savour this curry.

Answer 6

this fish curry receipe is of Maharashtrian style. hope u like it.

ingredients: Pieces of Fish (Promfret, ravas, surmai etc...) , ginger garlic paste, chillie powder, Turmeric powder, salt, grated coconut, tamarind pulp, coriander leaves, green chillies, Jeera & water.

Method : take Pieces of Fish (Promfret, ravas, surmai etc...) clean & wash it & apply ginger garlic paste salt, chillie powder, turmeric powder, fish masala (easily available in market) to the fish & marinate it for half an hour.

Make a fine paste of grated coconut, coriander leaves & green chillies. In a vessel put oil & heat it. After the oil is hot put jeera & add coconut paste & saute for 2 mins, let the oil leave the sides. Ones it starts leaving sides, put chillie powder, turmeric powder, fish masala powder & tamarind pulp & stir fry. add some water & salt & let it boil. once it starts boiling add the fish pieces & let the fish cook properly. Serve it with rice.

Answer 7

Fish Curry

INGREDIENTS:

* 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh)
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 tbsp mustard seeds
* 2 tbsps cumin seeds
* 8 dry red chillies
* 1 tsp paanch phoran seeds
* 10-12 curry leaves
* 1 large onion ground to a paste
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 2 large tomatoes cut into cubes
* 1 tsp turmeric powder
* 1 tsp garam masala powder
* 3-4 tbsps coconut powder
* Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
* 2 cups hot water
* Salt to taste
* Chopped coriander to garnish

PREPARATION:

* Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
* Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste.
* Heat the oil in a wide heavy-bottomed pan and add the paanch phoran seeds and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
* Add the ginger and garlic pastes and fry for 3-4 minutes.
* Add the tomato and spice paste and fry till the oil begins to separate from the masala.
* Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
* Bring the gravy to a boil and then simmer.
* Gently add the fish to this gravy and cook till done.
* Garnish with chopped coriander and serve hot with plain boiled rice.

Answer 8

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Answer 9

go to kitchen and prepare