Creamy Fish Curry Recipes

CREAMY FISH CURRY

Creamy fish curry image

Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

Provided by Lucy Netherton

Time 25m

Number Of Ingredients 8

Ingredients

250g basmati rice
3 heaped tbsp mild curry paste , such as korma
1 onion , thinly sliced
400g can reduced-fat coconut milk
1 chicken stock cube
140g frozen fine green bean
400g frozen coley , or other white fish, defrosted and chopped into fairly large chunks
½ bunch spring onions , sliced

Steps:

Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow - chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

Nutrition Facts : Calories 425 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium

FISH & CREAMY CURRY SAUCE

Fish & Creamy Curry Sauce image

I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.

Provided by Mandy

Categories Australian

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

750 g fish fillets
lemon juice
3 teaspoons butter
1 tablespoon Madras curry powder
3 teaspoons flour
1/2 cup milk
1/2 cup mayonnaise
salt & pepper
1/4 cup sour cream
2 tablespoons parsley, chopped
flour, seasoned with
salt & pepper
1 egg, beaten
2 tablespoons water
breadcrumbs

Steps:

Remove skin from fish & sprinkle with lemon juice.
Melt butter in a pan, add curry powder & flour & stir for a few minutes.
Slowly stir in the milk and cook stirring for 1/2 minute.
Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.

Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4

CREAMY NORTH INDIAN FISH CURRY

Creamy North Indian Fish Curry image

This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.

Provided by deeptishenoy

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 large tilapia fillet, filet cut into 1 inch pieces
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 a small onion, finely chopped
4 large garlic cloves
1/2 inch ginger
2 hot green chili peppers, whole
1/2 teaspoon turmeric (optional)
2 1/2 tablespoons tomato paste
water, as necessary
salt and pepper
1/2 teaspoon cumin powder
3/4 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon white vinegar (I used red wine vinegar)
2 -3 tablespoons coconut cream
coriander leaves (to garnish)

Steps:

Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
Add fish. Cook for 5-6 minutes, turning as necessary.
Serve hot with rice or naan.

Nutrition Facts : Calories 378.9, Fat 25.2, SaturatedFat 6, Cholesterol 37.5, Sodium 211.1, Carbohydrate 23.2, Fiber 2.3, Sugar 15.4, Protein 18.1

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