Welcome seafood enthusiasts! Are you ready to embark on a culinary journey where flavors dance harmoniously? Today, we present to you the tantalizing world of fish cooked with the perfect blend of cumin, pepper, and curry. Prepare to tantalize your taste buds with a dish that combines the freshness of the sea, the warmth of aromatic spices, and the vibrant colors of nature. Let's dive into the world of "Fish with Cumin Pepper Curry" and explore the delectable recipes that await you.
Let's cook with our recipes!
COCONUT CURRY FISH
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Provided by MATHGOD
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 32.1 g, Cholesterol 27.3 mg, Fat 18 g, Fiber 5.1 g, Protein 18.9 g, SaturatedFat 13 g, Sodium 282.6 mg, Sugar 2.7 g
FISH CURRY (KODAVAS-STYLE)
Kodavas (Coorgs, in South-West Karnataka) in Southwest India have their own cuisine. This is an authentic fish curry. Serve with rice, roti, or chapati.
Provided by KanikeIynanda
Categories Seafood Curry
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Cut each mackerel into 2 pieces and make a few cuts on the surface of the fish, so the marinade can permeate the inside of the fillets. Place fish into a bowl and add 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, 2 teaspoons salt, and 2 to 3 cups water. Stir to dissolve salt and soak fish in the marinade, about 10 minutes.
- Discard liquid and rinse fish twice under cold running water. Return fish to a bowl and add chili powder, remaining 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, and salt to taste. Mix well and set aside.
- Combine cumin seeds, coriander seeds, black peppercorns, and mustard seeds in a dry skillet and toast over medium-low heat until fragrant, 1 to 2 minutes, shaking skillet repeatedly so spices don't burn.
- Remove coconut meat from coconut and chop. Combine toasted spices, coconut, garlic, and ginger in a mortar and pestle and grind into a paste, adding a little water as necessary to get the consistency of the masala right. Mix in onions and green chili.
- Heat oil in a heavy pot. Add masala paste and 1 1/2 cups water. Bring to a boil over medium-high heat. Add marinated fish and check water level. You might need to add more water. Simmer until fish flakes easily with a fork and sauce has thickened, about 15 minutes. Season with salt to taste.
Nutrition Facts : Calories 779.2 calories, Carbohydrate 22.8 g, Cholesterol 132.9 mg, Fat 57.6 g, Fiber 9.2 g, Protein 46.4 g, SaturatedFat 23.6 g, Sodium 215.7 mg, Sugar 4.2 g
HALIBUT WITH CUMIN-PEPPER CURRY
A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this Cooking Light recipe. I actually substituted grouper for the halibut. The husband's not a huge fish fan, but he loved it. I look forward to trying tilapia in this as well.
Provided by 3LittleBirds
Categories Halibut
Time 33m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
- Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally. Add ginger mixture, cook 1 minute, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice, simmer 2 minutes.
- Sprinkle fish with remaining black pepper and salt. Add fish to pan, cook 8 minutes or until fish flakes easily with fork. Garnish with parsley, if desired.
Nutrition Facts : Calories 277.1, Fat 7.5, SaturatedFat 0.9, Cholesterol 70.3, Sodium 411.4, Carbohydrate 4, Fiber 0.6, Sugar 0.8, Protein 46.3
SOUTH INDIAN FISH CURRY WITH CHICKPEAS
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties
Provided by Sara Buenfeld
Categories Main course
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 535 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
Tips:
- Use fresh fish: For the best flavor and texture, use fresh fish fillets or steaks. If you're using frozen fish, thaw it completely before cooking.
- Don't overcook the fish: Fish cooks quickly, so it's important not to overcook it. Overcooked fish will be dry and tough.
- Use a variety of spices: Cumin, pepper, and curry are a classic combination, but you can also use other spices to taste. Some good options include paprika, turmeric, coriander, and chili powder.
- Serve with your favorite sides: Fish with cumin, pepper, and curry can be served with a variety of sides, such as rice, quinoa, vegetables, or salad.
Conclusion:
Fish with cumin, pepper, and curry is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of spices gives the fish a flavorful crust, while the tender flesh inside cooks to perfection. Serve with your favorite sides for a complete meal that the whole family will enjoy.
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