Fish Creamy Curry Sauce Recipes

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Steps:

• Gently heat sunflower oil in a large pan.
• Add onion and stir over high heat for 5 minutes until soft.
• Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
• Add tomato paste, cream, coconut milk and milk.
• Bring to boil, stirring continually, then cover and simmer for 15 minutes.
• Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
• Remove from heat, allow to cool slightly then liquidize in a blender.

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.

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.