Best 2 Indian Fish Curry Recipes

Indian fish curry is a flavorful and aromatic dish that is a staple in many Indian households. It is made with a variety of spices, herbs, and vegetables, and can be prepared with a variety of different types of fish. Whether you prefer a mild or spicy curry, there is a recipe out there that will suit your taste. In this article, we will provide you with a few of our favorite Indian fish curry recipes, so you can find the perfect one to enjoy with your family and friends.

Let's cook with our recipes!

CREAMY NORTH INDIAN FISH CURRY

Creamy North Indian Fish Curry image

This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.

Provided by deeptishenoy

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 large tilapia fillet, filet cut into 1 inch pieces
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 a small onion, finely chopped
4 large garlic cloves
1/2 inch ginger
2 hot green chili peppers, whole
1/2 teaspoon turmeric (optional)
2 1/2 tablespoons tomato paste
water, as necessary
salt and pepper
1/2 teaspoon cumin powder
3/4 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon white vinegar (I used red wine vinegar)
2 -3 tablespoons coconut cream
coriander leaves (to garnish)

Steps:

Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
Add fish. Cook for 5-6 minutes, turning as necessary.
Serve hot with rice or naan.

Nutrition Facts : Calories 378.9, Fat 25.2, SaturatedFat 6, Cholesterol 37.5, Sodium 211.1, Carbohydrate 23.2, Fiber 2.3, Sugar 15.4, Protein 18.1

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

Tips:

Use fresh, high-quality fish: The fresher the fish, the better your curry will taste. Look for fish that is firm and has a mild, briny smell.
Choose the right type of fish: Some fish are better suited for curry than others. Firm-fleshed fish like salmon, halibut, and cod hold up well in the curry sauce. Avoid delicate fish like tilapia or sole, as they may fall apart during cooking.
Marinate the fish: Marinating the fish helps to infuse it with flavor and tenderize it. Use a marinade made with yogurt, spices, and herbs. Marinate the fish for at least 30 minutes, or up to overnight.
Use a variety of spices: Indian curries typically use a blend of spices to create a complex flavor. Common spices used in fish curry include turmeric, cumin, coriander, chili powder, and garam masala.
Don't overcrowd the pan: When cooking the fish, make sure not to overcrowd the pan. This will prevent the fish from cooking evenly and may cause it to steam instead of fry.
Cook the fish until it is just cooked through: Overcooked fish is dry and tough. Cook the fish until it is just cooked through, about 5-7 minutes per side.
Serve with rice or naan: Fish curry is traditionally served with rice or naan. You can also serve it with other sides such as vegetables, yogurt, or chutney.

Conclusion:

Indian fish curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a restaurant-quality fish curry that your family and friends will love. So next time you're looking for a new and exciting dish to try, give Indian fish curry a try. You won't be disappointed!