i'm looking for a really good fish curry recipe?

Question

I've tried several recently but none have really done it for me. So guys give me your favourite recipe. Please, no ready made mixes, i like to make it from the start!

Answer 1

Goan Fish Curry (Goa is on the west coast of India south of Mumbai)

Ingredients

Fresh Fish (like Pompfret, King Fish, etc) 1lb
Red Chilly Powder - quarter tsp (for marinating the fish)
Turmeric powder - quarter tsp ( for marinating the fish )
1 can of coconut milk
Red Chilly Powder - half tsp.(depends on how hot you want the curry. If you like hot food, you may increase the quantity to 1 tsp)
Turmeric powder - half tsp.
Tamarind - half inch
Onion - one (small)
coriander powder - 1 tbsp
Pepper - quarter tsp
Garlic - 1/2 tsp
Oil - 3 tsp
Salt - 1 tsp on the fish and a bit more in the curry
Method :


Clean the fish, wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.
Chop the onion.
Mix red chilly powder, turmeric powder, garlic, coriander powder, pepper.
In a vessel, put oil and add the finely cut onion. When onion gets soft and brown, add the marinated fish and let cook with onion for 1 min. Then add the spices and fry for 5 minutes adding sprinkling of water to prevent scorching. Add the coconut milk.. Add tamarind paste and 1/4 cup water to thin the curry down a bit. Boil for about 5 minutes.
Adjust salt if more is required.

Answer 2

Just make sure it is a firm fish, like grouper, kingfish or snapper.

I like to use lots of ginger, garlic and hot peppers, but that is my preference, it is alot like making a curry for chicken, but I would make the sauce, brown the fish fillets or steaks, then add them at the end, not to over cook the fish, you want it flakey and tender not overcooked.

Madras curry powder works best, and cooked it with the onions, garlic, ginger and hot peppers. Throw a few potatos in the sauce that way all you need to do at the end is a side veg, stay away from spinach right now???

Even a nice cucumber salad with yougart and coriander (cilantro) some onions and squeeze of lime juice, you can finish the curry with a splash of lime juice to, it perks up the flavour, I would not cook the fish more than 5-8 minutes depending on the thickness, once you have got it that far let in sit until your ready to serve this will allow the fish to absorb the flavours better.

If you even get the chance I had a great fish curry in Singapore, at the Apollo Restaurant, it would blow you away, I had to down 4 Kingfisher beers to finish mine.

Answer 3

Wash fish fillets with lime or vinegar. Season fish fillets with onions, garlic, parsley, peppers, chive celery and pimentos. Leave to marinate for 10 mins. In hot pot with cooking/olive oil, when oil is hot place curry (amount of curry will depend on how many fish fillets you have) and saffron powder and continously stir until you can smell the curry burning. Add 1/2 cup of water and leave until curry mixture begins to get thick like a paste then add seasoned fish into pot. Let cook for 2 mins then put 1/2 cup of coconut milk and let simmer until fish has nice curry look. Let fish cook for max. 5 mins as fish does not require alot of cooking. Serve with basmati or jasmine rice and a garden salad. Enjoy.

Answer 4

1 1/2� lb Fish fillet,� cut into bite size
6�Shallots
2�cloves Garlic
2� tsp Ground coriander
1�tsp Ground ginger
1/2�tsp Powdered lemon grass�
1�tsp Chilli powder
1� Salam leaf or bay-leaf
1/2��tsp Turmeric
1/2�cup Tamarind water
1�cup�Coconut milk
2� tbsp Vegetable oil
Salt
1 Cucumber, sliced
Mint


1.�Heat a little oil in a heavy frying-pan, and carefully brown the fish.� Meanwhile, in another frying-pan, fry the chopped shallots and garlic until tender. Stir in the chilli, ginger, turmeric,� coriander, lemon grass, salam, salt and tamarind water.�

2.� Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.�

3.��Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)�

Answer 5

I've never heard of curry with fish in it. What country did this recipe come from?

Answer 6

Fish Curry

1 1/2 pounds of skinless and boneless non-oily fish fillets, cut into 4 serving pieces
1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
Coarse salt to taste
3 tablespoons of light vegetable oil
1/2 cup of finely chopped onions
1 teaspoon of finely chopped garlic
1 tablespoon of ground red pepper, paprika, or their combination
1 teaspoon of mustard powder
2 bay leaves
2 cups water
1/2 pound of plum tomatoes, peeled, seeded, and chopped
1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
cilantro sprig for garnish

Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate. To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs.

CURRY POWDER
2 tablespoons of coriander seeds
2 teaspoons of fenugreek seeds
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of fennel seeds
1 (3-inch) stick cinnamon
5 whole cloves
1 tablespoon turmeric
1 teaspoon of ground red pepper

Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place.

Answer 7

Indonesian fish curry
-garlic
-onion
-turmeric
-ginger
-candlenut
-chili
-galangal (aka laos/lengkuas)
grind these ingredients together till it makes a smooth yellow paste

-lemongrass
-kaffir lime leaves
-bay leaves (aka salam)
leave these ingredients whole. heat the oil in the pan and stir fry these together with ground ingredients.

use white fish: i prefer white snapper, but tuna works as well. cook them in whole fillet or large chunks. add coconut milk and a little bit of water and simmer. serve with steamed pandan rice and acar (vegetables in vinegar: carrots, cucumber, chilli skin and whole shallots)

Answer 8

I use to work at a Thai restaurant....this is the best fish curry I've ever had. It's called Chu Chee Pla. I prefer red snapper over catfish though.

4 catfish fillets (1/4 pound each)
1/2 cup flour
Vegetable oil for deep-frying
10 ounces coconut milk (Choa Koh brand preferred)
1 tablespoon vegetable oil
1 ounce crushed fresh garlic
4 ounces Chu Chee curry paste or red curry paste (see note)
1/2 teaspoon salt
2 tablespoons packed brown sugar
3 tablespoons fish sauce
2 cups steamed vegetables (broccoli, cauliflower, carrots, zucchini)
1 tablespoon kaffir lime leaves, sliced fine (see note
Chopped red bell pepper for garnish



Clean catfish fillets and coat with flour. Drop coated fillets in deep fryer with enough vegetable oil to cover fillets, and fry until lightly browned. Set fillets aside.

In medium saucepan over medium heat, bring coconut milk to boil, then turn off heat. Coconut oil will rise to top during cooking. Skim off 2 tablespoons coconut oil and reserve. Place coconut milk in bowl and set aside.

In same saucepan, add 1 tablespoon vegetable oil and reserved 2 tablespoons coconut oil (or 2 tablespoons cooked coconut milk if no oil was produced). Add garlic and curry paste. Cook over low heat, stirring constantly, until paste separates and mixture comes to boil. Add all but 2 tablespoons cooked coconut milk to paste to make it creamy. Set aside reserved 2 tablespoons coconut milk. Continue cooking sauce over low heat; add salt, brown sugar and fish sauce, stirring well. Simmer over low heat until sauce boils, stirring constantly.

On serving plates, place steamed vegetables on one side and fish on the other side. Pour sauce over fish, plus reserved 2 tablespoons cooked coconut milk, to finish. Sprinkle fish with lime leaf slices and chopped red bell pepper, if desired. Makes 2 to 4 servings.

Note: Lime leaves are available at Asian markets. This is a very spicy sauce. To reduce heat to medium, use 2 ounces curry paste instead of 4 ounces

Answer 9

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Answer 10

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