Indian Fish Currychettinad Fish Curry Recipes

INDIAN FISH CURRY/CHETTINAD FISH CURRY

Indian Fish Curry/Chettinad Fish Curry image

Spicy aromatic curry that goes well with plain boiled rice. From the authentic Sounth-Indian Kitchen.

Provided by RMS1187

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 fish fillets (about 1/2 kg)
2 tablespoons tamarind extract
2 onions, roughly chopped (med. size)
2 tomatoes, roughly chopped
3 -5 garlic, chopped lengthwise
2 tablespoons red chili powder
2 tablespoons coriander powder
1 teaspoon fennel seed
1 teaspoon ground fenugreek
1/2 tablespoon turmeric powder
4 tablespoons oil
1/2 cup coconut milk
salt, to taste

Steps:

Apply a pinch of salt and turmeric powder to the fillets, mix evenly and keep it aside.
In a frying pan, pour 4 tablespoons of oil, and add the fennel seeds and fenugreek. Sauté till aroma (about 1 min). Add onions and garlic. Fry till the onion becomes slight golden brown. Add the tomatoes, red chile powder and coriander powder and saute it for 2 minutes, till the tomatoes are pulpy.
At this point, add 3 cups of water. (The amount of water depends on the density of gravy needed). Now add the tamarind extract, and let this mixture boil on low flame for about 10 minutes.
Add the coconut milk and continue in low flame for another 5 minutes. Now the mixture would have reduced considerably and will be quite thick. Add some more water, if you want.
Add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required . The fish will cook very quickly, in a matter of five minutes. Don't overcook the fish, as they may break when served.
Serve it hot with rice. Note: The more thicker, the more better. It gets thicker as time goes by.

Nutrition Facts : Calories 1125.9, Fat 44.8, SaturatedFat 16, Cholesterol 198, Sodium 471.1, Carbohydrate 91.8, Fiber 9.6, Sugar 47.7, Protein 93.3

INDIAN FISH CURRY

Indian Fish Curry image

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Provided by Mantu

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 19

Ingredients

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

Steps:

Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
Preheat an oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g

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