fish curry

This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties

South Indian fish curry with chickpeas

tsp rapeseed oil

onion,

tsp turmeric

tsp black mustard seeds

cumin seed

¼ tsp ground fenugreek

¼ tsp chilli flakes

½ thumb-sized piece ginger, finely chopped

garlic clove, finely grated

can chopped tomato

can chickpea, drained

½ fish stockcube, crumbled

tbsp tamarindpaste (optional)

fresh mackerel,

pack cooked brown rice

almond

coriander,

Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.

Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

Recipe video above.  This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that&#039;s all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you&#039;ll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you&#039;ve made this with fish, try it with prawns/shrimp - it&#039;s also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Goan Fish Curry

tbsp Kashmiri chilli powder ((Note 1))

coriander

tsp cumin

turmeric

tsp fenugreek powder ((Note 2))

cloves

garlic (, minced)

tbsp fresh ginger (, finely grated)

tamarind puree ((Note 3))

red onion (, chopped)

water ((plus more, as needed))

vegetable oil

tsp black mustard seeds ((Note 4))

onion

tomato paste

canned tomato pulp/polp ((Mutti), OR tomato passata

water

coconut milk (, full fat (Note 6))

salt

tsp sugar

tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))

tomato

coriander/cilantro leaves

green chillies (, optional)

Basmati rice

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

Curry Paste:

Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!

Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic &amp; ginger.

Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.

Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it&#039;s bubbling gently.

Simmer 2 minutes, add tomato &amp; green chilli: Simmer for 2 minutes, add tomato and green chilli.

Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).

Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

Garnish &amp; serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Curry:

This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish, vegetables and spices. It&#x27;s also dairy-free and gluten-free.

Thai Red Fish Curry

olive oil

garlic (minced)

½ tsp fresh ginger (minced)

chilli pepper (sliced)

white onion

red bell pepper

carrot

pak choi (halved)

snow peas

2-1/2 tbsp Thai red curry paste

brown sugar

200 gr fresh hake fillet

trout

scallops

gr mussels (cleaned)

coconut milk

tbsp fish sauce

lemongrass

lime

coriander (chopped)

Jasmine rice (steamed, to serve)

Finely slice the onion and carrot. Remove seeds and white filaments from the bell pepper and finely slice.

Remove skin from both the hake and trout, cut into chunks and set aside. Also remove the coral from the scallops and set them aside.

Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.

Add in the Thai red curry paste and sugar and cook for another minute.

Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute.

Pour in the coconut milk and fish sauce, and add in the lemongrass.&nbsp;Cook for 5 minutes, then remove the lemongrass and whole chilli pepper. If it's too thick, add a splash of water, and adjust seasoning to taste.

Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.

Serve immediately with steamed jasmine rice on the side.

Chepala/Fish Pulusu is a tasty and spicy South Indian Seafood dish authentic to Andhra Cuisine. It is usually prepared with freshly ground masala, Indian spices, tamarind water, and freshwater fish. This Fish pulusu is typically served as a side dish for lunch and dinner along with white rice, appam, roti, parotta, idiyappam, and similar dishes.

Chepala Pulusu | Fish Pulusu | Andhra Fish Curry

Tilapia Fish

250 gm Small Onion, sliced

Tomato, chopped

green Chili, chopped

tsp Ginger Garlic Paste

1tsp Mustard Seeds

tsp Cumin Seeds

¼ tsp Fenugreek Seeds

Curry Leaves

1½ tsp Chili Powder

tsp Coriander Powder

¼ tsp Turmeric Powder

Salt,

Gingelly Oil

Tamarind Juice (diluted from 1 tsp Tamarind paste)

Water

½ tsp Mustard Seeds

tsp Poppy Seeds

½ Peppercorn

In a pan with medium heat, add mustard,...

In a pan with medium heat, add mustard, cumin seeds, fenugreek seeds, poppy seeds, peppercorn, and saute until they turn aromatic

Transfer it to a blender and add ¼...

Transfer it to a blender and add ¼ cup of water and grind them into a fine paste. Reserve it for later use

In a pan with medium heat, pour oil...

In a pan with medium heat, pour oil and add mustard seeds, fenugreek, and cumin seeds. Allow them to sizzle

Add onions, green chili, curry leaves, and saute...

Add onions, green chili, curry leaves, and saute until the onions turn soft

Now add the ginger-garlic paste and saute until...

Now add the ginger-garlic paste and saute until it turns aromatic

Add tomatoes and saute until they turn mushy

Add chili powder, turmeric powder, coriander powder, salt,...

Add chili powder, turmeric powder, coriander powder, salt, and give a good mix

Now add water, ground masala paste, and give...

Now add water, ground masala paste, and give a nice mix

Allow the seasoned water to boil for 5...

Allow the seasoned water to boil for 5 minutes

Now add the fishes pieces one by one...

Now add the fishes pieces one by one and gently immerse them in the gravy

Close the pan with the lid and cook...

Close the pan with the lid and cook the fish for 5 minutes

Open the lid and pour the tamarind water...

Open the lid and pour the tamarind water and give a gentle mix

Simmer the heat and let the fish gravy...

Simmer the heat and let the fish gravy leave oil from its sides and now the Andhra  fish curry is ready for you to taste and enjoy

Serve this delicious tangy Chepala/fish Pulusu with hot...

Serve this delicious tangy Chepala/fish Pulusu with hot white rice, appam, parotta, or Idiyappam

https://www.youtube.com/watch?v=p7CYKhKXDmQ

Chepala/Fish Pulusu recipe is a spicy Andhra style fish curry from Nellore district. The fish pulusu recipe is prepared with freshwater fishes, sesame oil, and ground masala which gives a unique traditional taste and flavor to the dish. This Andhra fish curry from South India is an easy, delicious and inviting treat for seafood lovers and can be a perfect side dish for white rice, appam, dosa, idli, and similar dishes.

Chepala/Fish Pulusu is one of the most flavorful and tastiest seafood dishes of Andhra and Telangana Cuisine particularly from the region of Nellore. The word Chepala means fish and Pulusu means tamarind gravy.  So Chepala Pulusu is nothing but fresh fish simmered in a spicy and tangy tamarind sauce.

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What to expect in this video?
0:00 Introduction
0:17 Making Chepala Pulusu Masala
1:04 Making Andhra Chepala Pulusu Curry
4:17 Final output
4:30 Recipe notes

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Chepala Pulusu | Nellore Andhra Style Fish Curry | Fish Pulusu Recipe

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Thai Fish Curry

½ lb. white fish

red Thai curry paste (divided)

coconut oil

½ medium onion, finely minced

ginger

garlic cloves, finely minced

fish sauce

coconut or brown sugar

veggies

cilantro and lime juice,

Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.

Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.

Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.

Serve with a little minced cilantro and a squeeze of lime juice.

Recipe was delicious. I think next time I'll eliminate the water.

Hi! Love the concept of this dish and would love to perfect it. I used the exact measurements, except adding water to the sauce, and the dish came out very watery and not thick/creamy. Do you have any recommendations here? What type of coconut milk did you use? I used a regular organic can from whole foods - it had no guar gum. 

Thank you!

Tasty.  Very easy and quick. Next time I would follow the directions and cut the fish smaller.  We used halibut.

https://content.jwplatform.com/videos/i3FlKwti.mp4

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!

Thai Fish Curry 

Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.

Fish curry recipe

Fish ((half kg))

ginger garlic paste

tsp red chilli powder

tbsp oil ((adjust as needed))

½ tsp cumin ((or jeera))

onions

ginger garlic (minced

tomatoes

salt ((adjust

tsp red chilli powder ((adjust as needed))

fennel seeds ((optional) (saunf))

tbsp coconut ((grated or ¼ cup coconut milk

tbsp oil

curry leaves (or small bay leaf)

green chili ((chopped

Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder &amp; ¼ tsp salt.

On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)

Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.

Next add ginger garlic paste and saute for 30 seconds. Add tomatoes &amp; ½ tsp salt. Saute until tomatoes turn soft and mushy.

Next add coconut, fennel seeds (optional), red chili powder &amp; turmeric. Fry until the mixture turns fragrant &amp; raw smell has gone away.

Cool this &amp; add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.

Preparation for fish curry

Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.

When the oil turns slightly hot, add curry leaves &amp; green chilies.

When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage &amp; saute.

Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.

Gently slide the fish pieces and cook covered on a medium heat.

Carefully flip or turn the pieces to the other side after 3 to 4 mins.

Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.

Optionally garnish fish curry with coriander leaves if desired.

Making fish curry

Ever tasted the flesh and crunchy wing seeds of the pods (a.k.a. drumsticks) of the moringa oleifera tree? Try this Drumstick Fish Curry.

Drumstick Fish Curry

drumsticks ((moringa oleifera))

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