Indian Fish Curry 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:

• 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.

Steps:

• Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
• Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.