Best 3 Best Fish Curry Recipes

With the vast array of fish species and culinary traditions around the world, finding the best fish curry recipe can be a daunting task. However, by considering factors such as the type of fish, the desired flavor profile, and personal preferences, it is possible to select the perfect recipe that will tantalize the taste buds and create a memorable dining experience. From the aromatic curries of India to the spicy delights of Thailand, there are countless variations on this classic dish, each offering a unique blend of flavors and textures. Whether you prefer a mild and creamy curry or a bold and fiery one, there is a recipe out there to suit every palate.

Here are our top 3 tried and tested recipes!

INDIAN FISH CURRY

Indian Fish Curry image

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Provided by Mantu

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 19

Ingredients

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g

FISH CURRY | INDIAN FISH MASALA

Fish Curry | Indian Fish Masala image

Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.

Provided by Swasthi

Categories Side

Time 40m

Number Of Ingredients 20

Ingredients

500 grams Fish ((half kg))
½ tbsp ginger garlic paste
⅛ tsp turmeric
¼ to ½ tsp red chilli powder
¼ tsp salt (or as needed)
1 tbsp oil ((adjust as needed))
½ tsp cumin ((or jeera))
2 medium onions (sliced or 1 cup sliced)
½ tbsp ginger garlic (minced or paste)
2 medium tomatoes (ripe (¾ to 1 cup chopped))
½ tsp salt ((adjust to taste))
1 tsp red chilli powder ((adjust as needed))
⅛ tsp turmeric
½ tsp fennel seeds ((optional) (saunf))
2 tbsp coconut ((grated or ¼ cup coconut milk or 12 cashew nuts))
1 tbsp oil
1 sprig curry leaves (or small bay leaf)
1 to 2 green chili ((chopped or slit))
1 to 1 ½ tsp garam masala (or curry powder as needed (refer notes))
1 ¼ to 1 ½ cup water

Steps:

Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
When the oil turns slightly hot, add curry leaves & green chilies.
When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
Gently slide the fish pieces and cook covered on a medium heat.
Carefully flip or turn the pieces to the other side after 3 to 4 mins.
Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
Optionally garnish fish curry with coriander leaves if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 35 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 171 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

FISH CURRY

Fish Curry image

This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice--you'll love it.

Provided by sharda

Categories Bass

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs fish fillets (best with tilapia)
2 tablespoons garlic paste
2 inches gingerroot
5 teaspoons mustard seeds
4 bay leaves
1/2 tablespoon coriander powder
5 medium shallots or 2 medium onions
7 red chilies
1 tablespoon cumin seed
3 teaspoons turmeric powder
3 tablespoons salt
2 big tomatoes
oil, to deep fry fish
3 cups water

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.

Tips:

Use fresh, high-quality fish: The fresher the fish, the better the curry will taste. If you can, buy fish that was caught the same day you plan to cook it.
Choose the right fish: Not all fish are suitable for curry. Some good choices include salmon, tilapia, cod, and haddock. Avoid fish that are too oily, such as tuna or mackerel.
Marinate the fish: Marinating the fish in a mixture of spices and yogurt or coconut milk will help to tenderize it and infuse it with flavor.
Use a variety of spices: The key to a great fish curry is using a variety of spices. Some common spices used in fish curry include turmeric, cumin, coriander, and chili powder.
Cook the fish gently: Fish is a delicate protein, so it's important to cook it gently. Avoid boiling or frying the fish, as this will toughen it.
Serve with rice or bread: Fish curry is traditionally served with rice or bread. You can also serve it with vegetables, such as steamed broccoli or cauliflower.

Conclusion:

Fish curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of omega-3 fatty acids, and it's also a good source of protein and other nutrients. By following these tips, you can make a fish curry that is sure to impress your family and friends.