what is the simple recipe of fish curry?

Answer 1

Fish Curry (Quick)
Ingredients: 5-6 Fish pieces (any fish,but pomfret is preferable )
4-5 garlic flakes(crushed)
1 small onion (chopped fine)
1 tbsp red chilie powder
1/5 tbsp turmeic
1/5 tbsp garam masala
salt to taste

Method: firstly apply the garama masala,turmeric, red chilli powder ,salt to fish pieces. marinate for as long as possible.
Note:the more time it will marinate the better it will taste.

Heat oil in the wok,
then add onion and garlic.
cook them until get brown .
add little red chillie(1/2 tbsp) and pinch of salt. and cook for while. then add the fish(marinated with garam Masala, turmeric, chillie, salt). then add little water(1/2 cup) and fry for sometime. after water get reduced add the water as much as u needed (about more than 1/2 glass).
Spicy and Tasty, needs very little time to prepare.

Answer 2

Fish Curry

INGREDIENTS

8 pieces of fish (any fish)
Grind to a fine paste:
1/2 fresh coconut (grated)
6 whole red chillies
1 tbsp coriander seeds
3/4 tsp cumin seed
a pinch of mustard seeds
1 small onion
3 flakes of garlic
1/4 tsp turmeric powder
little tamarind
2 small tomatoes.

For seasoning : 1/2 small onion chopped finely, a small piece of chopped ginger and 2 green chillies sliced.


Wash fish and put some salt and keep aside for 1/2 a hour.
Grind all the above ingredients to a fine paste.
Heat 1 tbsp oil in a vessel fry the onion alongwith ginger and green chilles they it becomes brown
Add masala fry for some time put water and make curry.
When the curry boils add fish (first wash the salted fish).
Give one boil. Do not overcook the fish.
Your tasty fish curry is ready to eat with hot rice.

Answer 3

Its called "bhuzane" a Pathare Prabhu delicacy

Ingredients

Pomfret 1 medium size ; Red chilli powder 2 teaspoon ; Turmeric powder ½ teaspoon ; Coriander leaves 1 tablespoon
Onions 1 medium size ; Green chilli 1 table spoon ;
Oil 7 to 8 teaspoon ; Garlic paste 1 tablespoon
Salt to taste

Procedure

Cut pomfret into desired pieces. Chop onion and coriander leaves finely. In a flat pan mix and crush all the ingredients together except the fish. Add a little water and boil the mixture. Then add the pieces and some water (if required). Cover with a lid and cook on a high flame till the fish is done.

Note: instead of promfret u culd use prawns / eggs or any other fish

Answer 4

This is a southern indian curry dish hope you like it! Green fish curry Serves 4 1 tbsp oil 2 spring onions scliced 1 tsp cumin seeds, ground 2 fresh green chillies, chopped 1 tsp coriander seeds, ground 4 tbsp chopped fresh coriander 4 tbsp chopped fresh mint 1 tbsp chopped chives 1/4 pint coconut milk 4 white fish fillets (about 8oz per fillet) salt and pepper basmati rice, to serve Heat the oil in a large frying pan or shallow saucepan and add the spring onions. Stir-fry the spring onions over a medium heat until they are softened but not coloured, stir in the cumin, chillies and ground coriander, and cook them until fragrant. Add the fresh coriander, mint, chives and coconut milk and season liberally. Carefully place the fish in the pan and poach for 10-15 mins until the flesh flakes when tested with a fork. Serve the fish fillets in the sauce with basmati rice and garnish with mint or coriander leaves. Hope that does it for you!!

Answer 5

CURRIED FISH

1/2 c. honey
1/4 c. Dijon mustard
1/2 tsp. curry
1/2 tsp. salt
1 1/2 lb. white fish, 3/4" thick
Snipped chives & parsley

Mix honey, mustard, curry and salt. Marinate fish in this mixture at least 15 minutes. Broil 4 inches from heat 10-12 minutes or bake at 325 degrees for 15 minutes. When cooked top with chives and parsley.

Answer 6

You will need:
- Assorted vegies
- White fish (Hoki, Barramundi, etc)
- Oil for pan
- 2 T Green curry paste
- 400 ml coconut milk
- 140 ml coconut cream
- 1 t Brown sugar

Method:
1. Heat oil in a wok or saucepan, add the assorted vegies (stir fry style)
2. Then add the curry paste and sugar and stir well.
3. Mix in the coconut milk and coconut cream, and simmer, stirring often, for 10 minutes, or until thickened slightly.
4. Add the fish (raw) and simmer until fish is just cooked (flakes apart when poked with fork).
5. Taste before serving - it may need chilli, lemon juice or soy, depending on what taste you're going for. Serve with jasmine rice (plain rice is also yummo!)

:)

Answer 7

Curried Salmon Salad Sandwitchs

1/4 cup Mayo Light Mayonnaise
1/2 tsp. curry powder
1 can (14-3/4 oz.) red salmon, drained, flaked
2 CLAUSSEN Kosher Dill Mini Pickles, chopped
1 Tbsp. chopped red onion
1 Tbsp. golden raisins
6 whole wheat pita breads
6 lettuce leaves



MIX mayo and curry powder in medium bowl. Add salmon, pickles, onion and raisins; mix lightly.
FILL each pita bread with 1 lettuce leaf and about 1/4 cup salmon mixture.

Answer 8

FISH CURRY

1/3 cup Finely chopped onion
2 tbl Mncd frsh cilantro stems
2 tbl Mncd frsh lemongrass
(frm bottom 6" of stalk)
1 tbl Turmeric
1 tbl Mncd fresh ginger
1 tbl Ground cumin
3 x Lge garlic clvs, halved
3/4 tsp Dried crushed red pepper
1 tbl Vegetable oi
3/4 lb 1 1/2" thick sea bass
Fillets, cut in 3" pieces
1 cup Cnd unswtnd coconut milk
2/3 cup Bottled clam juice
Minced fresh cilantro
Freshly cooked rice

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet over med-high heat. Add 2 rounded T spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes.
Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.