Recommed me a fish curry please

Swampy

Hi.

Just looking for a quick tasty Indian fish curry recipe if anyne has one.

Thanking you.

Curry Addict

here is a delicious fish curry. will suit white fish, prawn, crab or lobster

400g of white fish, fried, skinned and chopped into bite sizes
50g of tamarind pulp
60ml veg oil
1 dried red chilli
10 curry leaves
300g finely chopped onion
1tsp ginger finely chopped
1tsp garlic finely chopped
200ml coconut milk
2tsp ground coriander
1tsp turmeric
1/2tsp salt

soak the tamarind in 125ml of water for 20mins and then strain and keep the juice.
add 60ml of oil and heat the pan
add the curry leaves and chilli to the pan and saute until they crackle.
add the onions, ginger, garlic and salt to the pan and fry until the turn light brown(takes about 10mins).
Add the coconut milk and dry spices and simmer for 6mins.
blend the sauce in the pan with a hand blender.
add the tamarind juice, bit at a time, taste as you add it, to judge the sweet/sour balance you require. tamarind is hard to judge as it varies in strength.
check the sauce consistancy, if too watery, reduce it, if too thick add water to thin it.
Add the fish, bring to the boil and simmer for 2mins.
check seasoning and serve.

Swampy

Great thanks.

Fresh or dried curry leaves?

Curry Addict

fresh always better. i usually buy them fresh and just put them in the freezer to store, they store grand and still have good flavour.

Swampy

Good tip. Thanks.

Cork Boy

Hi,

I know it's Indian you're after but this is a classic!

Serves 2:

1 x Tail Monkfish (make sure your fishmonger removes the membraine)
Handful of Mussells and Prawns
2 x even tbl spoon of thai red curry paste (I find the Mae Ploy brand to be excellent and will keep in the fridge for ever even after opening)
1 x Tin of Coconut Milk
Sugar to taste (approx 1 tbl spoon)
Dash of Fish Sauce (if you have it)
Handful of veggies - eg diced potato, long string beans, sugar snap peas, whatever you fancy!
1/2 x cup of jasmine rice

Ok, using a wok preferably, gently heat a little vegatable oil and fry the curry paste till your kitchen smells lovely.

Add a wee dollop of coconut milk and blend into a smooth paste

In this, stir fry your monk fish and prawns for a few minutes, they're meaty and can handle it.

Add the rest of your ingredients (except the rice), stir and let simmer gently.

Now, wash the rice and drain. Place the rice in a small saucepan and add 1 x cups of water (always 2:1 water to rice for this method). Bring to the boil (you never need to stir) and then reduce to a teeny simmer. Place a sheet of tin foil over the top and bang on your lid. In 20-30 minutes the water is absorbed (still don't ever stir!) and your left with lovely rice which you can serve sticky or fluffed up with a fork. Feel free to add a dash of lemon juice when cooking the rice at the start also.

Enjoy

duploelabs

Be sure you use a strong white fish like mullet, monkfish or ling. Otherwise if you use something like haddock, it'll fall to pieces

applehunter

Made this earlier.

Used Pollock for the fish.

Very tasty.