Curried Fish Recipes

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.

Steps:

• In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
• Preserve some cut pieces 1 cup) of onion.
• Cut small pieces of tomatoes.
• Make small pieces of fish fillets, about 3 inches in length.
• Clean them properly if you are using the whole fish and make it into small pieces.
• Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
• Mix all of them properly.
• Allow to marinate for 1/2 hour.
• Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
• Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
• Keep all of them in a separate plate.
• When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
• Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
• Then put the cut onion pieces and allow it to just a little brown.
• Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
• Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
• You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
• The paste is now perfectly fried.
• Now pour 3 cups of water to it, or as much thick gravy you want.
• Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
• Switch off the gas.
• Use coriander leaf for garnishing.
• This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

Steps:

• Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
• Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Steps:

• Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• Add the green curry paste, and fry for another 2 minutes.
• Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
• Also add about half the fresh coriander.
• Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
• Stir through the fresh herbs gently.
• Serve in deep bowls over steamed rice, scattered with the fresh spring onions.