Can you recommend an enchilada recipe for fish along with a good Indian fish curry?

Answer 1

Here's a seafood enchilada recipe, using basa fish. I love mexican food, but I don't like minced beef and I get tired of chicken, so using fish is an ideal way to ring the changes.

Seafood Enchilada Recipe
1lb (450g) basa fish fillet - cubed
1 tbspn lemon juice
chilli powder to taste
2 tbspns oil
1 large onion - peeled and finely chopped
1 red pepper - diced
1 yellow pepper - diced
175g (6oz) grated hard cheese
8 soft flour tortillas


Sauce
1 tbspn oil
1 onion - peeled and finely chopped
2 cloves garlic - peeled and crushed
1 tbspn chilli powder - to taste
1/2 tspn oregano
1 tspn cumin powder
400g (14oz) can peeled and chopped plum tomatoes


Heat your oven to Gas Mark 6, 200C, 400F and grease an ovenproof dish large enough to fit the wraps in one layer.

Put the basa fish into a dish and sprinkle over the lemon juice and chilli powder - 1 or 2 tspns according to taste. Stir round to coat thoroughly and set to one side.

Then make your sauce. Gently fry the onion and garlic until softened. Add the rest of the ingredients and simmer for about 20 minutes until the sauce is thickened.

Take a frying pan (skillet) and heat the oil - fry the onion and peppers until well browned - add the fish with it's marinade and fry off quickly until just cooked through.

Divide the mixture evenly between the tortillas and roll into a cigar shape.

Put the wraps into the dish, pour over the tomato sauce, sprinkle with cheese and bake in the oven for about 20 to 25 minutes, until browned.

You could easily substitute any white fish fillet in this seafood enchilada recipe, the taste really comes from the combination of spices used.

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You need:

1 kg monkfish fillet, cod fish, sole... (your choice), 18 large prawns, 1 cup coconut milk, 2 onions, 4 garlic cloves, 1 small pepper, 30 g fresh ginger or 1/2 tsp ground ginger, 2 tsp curry, 3 tsp oil, salt
Serve with: 1 avocado, 1 mango, shavings of coconut, 150 g cashew nut


Technical Stages:

Cut the fish fillets in large pieces.
Rinse them under running water and drain them on paper towel.

Peel the shrimp preserving the rigid end of the tail.

Blanch them 3 minutes in boiling water.

Sweat the chopped onion, garlic and ginger in a bit of oil.

Sprinkle with curry and add the coconut milk.

Simmer a few minutes.

Add the pieces of fish and stir.

Add salt.

Cook covered for 15 minutes.

When finished, add the peeled prawns.

Serve the fish curry in a large dish with plain rice, basmati or any other. Serve at the same time in side bowls shavings of coconut, diced avocado, diced mango, raisins and grilled cashew nuts.

Answer 2

your kidding right ?
fish taco!
now MEXICAN FISH ENCHILADA !!
whats next vegitarian carne asada !! LOL