Omani Fish Curry Recipes

OMANI FISH CURRY

Steps:

• Process onion, chilies, ginger and garlic to a paste.
• Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
• Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
• You can prepare this far and add fish at the last minute and/or steamed vegetables.
• Add fish, cover and simmer for 5-8 minutes until fish cooked.
• Lastly add lime juice and season with salt.

MALAYSIAN FISH CURRY

Steps:

• Blend or process all the spice ingredients to form a smooth paste.
• Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
• Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
• To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
• Serve with Jasmine rice or for lower carb version cauliflower.

INDIAN FISH CURRY/CHETTINAD FISH CURRY

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.

COCONUT SEAFOOD CURRY

Steps:

• Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
• Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
• Add coconut cream, stir until well combined.
• NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
• Add sugar and juice, stir until mixed.
• Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
• I served mine over sweet potato mash, but it is also good over rice as well.