Fish curry recipes
Our top 3 of 8 Fish curry recipes
- Fish and Potato Curry
- Simply Authentic Homemade Curry
- Tamarind Fish Curry
- Recent recipes
- View all 8 variations
You can substitute the on-the-vine tomatoes for a tin of chopped tomatoes. I recently discovered that substituting the curry powder for garam masala works wonderfully. To make it veggie, substitute a tin of chickpeas for the fish.
- 1.5 lb baby red potatos. quartered
- 1 Onion peeled and sliced
- 8 Okra. topped. tailed and sliced
- 4 garlic cloves. finely chopped
- 2 chillis. chopped
- ½ lb frozen chopped spinach
- 4 on-the-vine tomatoes. deskinned and diced
- 1 Tin of Coconut milk
- 2 tsp mild curry powder
- 1 tsp yellow mustard seeds
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp corriander powder
- 1 tsp cumin powder
- 2 lb White fish pieces (eg. catfish)
- fresh corriander leaves. to serve
- 4 naan breads
- 1. par-boil the potatoes for 8-10mins
- 2. in a large pan add oil, the spices, onion, okra, garlic and chilli. Fry for 4 mins then add the tomatoes and cook for another 3 mins before adding the coconut milk.
- 3. Once the mixture is simmering add the fish and cook for 4 mins before adding the frozen spinach and potatoes. Add a little water if you feel more liquid is needed. Simmer for a further 4-5 mins.
- 4. Serve in a bowl topped with fresh coriander leaves and the naan breads.
This sauce can be made ahead of time e.g. the day before. To use just add to the pan with some oil, fry until heated through then add your ingredients to it.
- 2 Onions
- ½ inch piece Ginger (fresh)
- 2 Cloves of Garlic
- 2 Tomatoes. chopped
- 2 tbsp Cooking oil
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- ¼ tsp Chilli Powder
- 1 ½ tsp Corriander Powder
- ½ tsp Garam Masala
- Salt to taste
- Place onion, garlic & giinger in food processor and blitz until very finely chopped (like a paste).
- Heat oil in a pan on a medium heat and add onion, garlic & ginger paste. Keep moving and fry until thy go a dark golden colour, but not burnt.
- Add the powdered spices at this point and stir for 20 seconds, then add the chopped tomatoes and continue to fry.
- The basic sauce is ready when the oil seperates from the rest of the ingredients.
- Once the sauce is ready you can use it how you wish, some ways I've used it are:
- * stir in some lentils, add water and simmer to make dhal
- * add coconut milk/water/yoghurt then chicken (or other meat of choice) and simmer until the meat is cooked
How sour you want your fish curry to be - lessen or increase the amount of tamarind paste by half a teaspoon. Use dried red chillies and dark brown sugar for a richer colour. :) Make your curry slightly saltier if you are eating it with plain rice. Kaffirlime leaves are not to be eaten. You might want to discard them before serving.
- FRESH SPICE PASTE
- 120g red onion or shallots, roughly chopped
- 2cm ginger root, chopped
- 2 red chillies, deseeded and chopped
- 2 dried chillies (optional), deseeded and soaked in hot water for 5 mins
- 4 cloves garlic, peeled and chopped
- 2 stalks lemongrass, sliced thinly
- THE REST
- 2 stalks leek, sliced
- 2 tablespoons tamarind paste
- 1 teaspoon brown sugar
- 3 kaffirlime leaves, hand torn several times stopping at the vein
- 1 teaspoon sea salt, or to taste
- 600g salmon filets or other favourite fish, cut into 4 pieces
- 1 cup aubergine or okra, sliced (optional)
- 3 teaspoons curry powder (fish)
- 2 tablespoons corn oil or sunflower seed oil
- ½ cup yoghurt or coconut milk (optional)
- ¾ cup fish stock (sub with water if preferred)
- ½ teaspoon brown or black tiny mustard seeds
- 2 tomatoes, hard centre removed, sliced in chunks
- 1. Pulse the fresh spice paste ingredients, adding a bit of water or stock if necessary to help blades move.
- 2. Heat oil in a medium-big pot to medium hot. Add mustard seeds.
- 3. When seeds start to pop, add the fresh spice paste. Add curry powder and cook on medium-low heat till paste gets thicker and aromatic.
- 4. Add water or stock. Bring to a boil and add leek and vegetables if using.
- 5. Add brown sugar and tamarind paste. (Heat at medium.)
- 6. When vegetables are almost tender, add fish. Add a bit more water if more gravy is desired.
- 7. Add kaffirlime leaves and salt to taste.
- 8. Add coconut milk or yoghurt if using.
- 9. Cook for a minute and serve hot with rice or roti paratha (chanai) or dosay.