fish curry , any receipes? | matalan

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fish curry , any receipes?

i have fillets of plaice and prawns , any ideas of how to make a fish curry,
go away RAINA , im talking from scratch

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8 Responses to “fish curry , any receipes?”

  1. Bert C says:

    You should be able to substitute your fish and prawns for the Cod in this recipe… Coconut Curry Fish SUBMITTED BY: MATHGOD "A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa." Original recipe yield: 6 servings PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min INGREDIENTS 2 cups water 1 cup uncooked brown rice 1 tablespoon vegetable oil 1 large onion, chopped 3 cloves garlic, crushed 1 pound cod fillets, cut into chunks 1 1/2 tablespoons curry powder 2 teaspoons chili powder 1 teaspoon ground turmeric 1 teaspoon ground cumin salt and pepper to taste 1 (14 ounce) can coconut milk 1 (16 ounce) package frozen stir-fry vegetables 1 tablespoon cornstarch DIRECTIONS 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. Bert

  2. Raina says:

    Curry for dummies: My regular supermarket sells curry sauces all ready for pouring onto fish, meat, etc. It’s in the international food section.

  3. Hibee says:


  4. The Count says:

    This site has some recipes for that : http://www.syvum.com/recipes/indian/frcpc1.html Hope this helps.

  5. sam g says:

    2 large onions…. chop into small pcs, and brown gently in a pan, with a little bit of oil… abt 2 tbl spoons. once golden brown, add some turmeric, garam masala, chilli poder, and powdered corriander seeds… make sure onions absorb the spices. Chop the fish into about 2 inch pieces, and put into pan… do not add prawns just yet. take about 3 large tomato’s (use a tin if lazy), and slice the toms into nice thin slices, add them to the fish, together with about a cupful of water. Add salt to taste, after about 5 mins of gently simmering, add the prawns. cook on a low to medium heat for another 5-6 mins. Make sure lid is 3/4 covering the pan. now the fiddly bit…. remove the skins from the slices of toms… or leave if you can’t be bothered. the fish should be nicely cooked now. Taste the sauce to see if you need any more of the spices… may need a bit more salt…. now add the juice of a whole lemon. Bob’s ur aunty… it’s Done !! Enjoy.

  6. Chandrakant says:

    This is a really good curry – even the "curry" is from scratch. Yum. From mami2emily@CookingLight …who says: “you can make this with chicken (bone-in or boneless), shrimp, turkey, whatever. Please don’t be intimidated by the long spice mix…most of these things I’m sure you have in your spice shelf! I just made this again last night (with jumbo shrimp!) and it was delicious.” CHICKEN CURRY 1.5 – 2 lbs. chicken parts 2 1/2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon turmeric oil (up to 5 tablespoons depending on your taste) BASE: pinch of cumin seeds 1 bay leaf 3 cloves garlic, finely minced 1 1/2 teaspoons freshly grated ginger 1 large onion, very finely chopped SEASONING PASTE: 2 1/2 tablespoons tomato paste 2 1/2 tablespoons sour cream 2 large tomatoes, peeled and very finely chopped SPICE MIX: 2 1/2 teaspoons ground cumin 2 1/2 teaspoons ground coriander 1 1/4 teaspoons salt 1/2 teaspoon cayenne pepper 1/2 teaspoon garam masala 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ground cardamom 1/2 cup plain yogurt, heavy cream, or coconut milk Sprinkle chicken with the lemon juice, salt, and turmeric. Set aside. In heavy saucepan heat a bit of oil, brown the chicken pieces and remove; set aside. In same saucepan, heat up a bit of oil, when hot, add BASE ingredients. Saute over medium heat until the onion is very tender, about 3-5 minutes (do not let it burn). Add SEASONING PASTE ingredients and cook 3-4 minutes. Add the SPICE MIX and stir well to incorporate into the mixture. Add chicken pieces, stir well so that all pieces are covered with sauce. Bring to a boil, cover, reduce heat and simmer about 40 minutes. When chicken is done, add the 1/2 cup of yogurt, and warm through a few minutes. Serve with basmati rice. mami2emily’s NOTES: I usually make this with boneless chicken thighs or boneless chicken breasts cut into bite-size pieces or strips so that the cooking time is less than 40 minutes. I use minimum oil to brown chicken pieces (try grilling the chicken pieces before using for this recipe…yum!). If using shrimp, OMIT the browning part at the beginning of the recipe…just add the shrimp after cooking the SEASONING PASTE, and cook on med-low heat until they just turn pink. I hardly ever have plain yogurt around so I use lite coconut milk. You can freeze leftover coconut milk in an ice cube tray, then transfer into a freezer ziptop bag. 3-4 coconut milk ice cubes should give you 1/2 cup. I usually add thawed frozen chopped spinach to this dish, or thawed frozen green peas. Another poster’s notes: I use 3 or 4 boneless, skinless chicken breasts or equivalent thighs, or a combination of the two. I add broccoli and cauliflower or other veggies (peas, squash, zucchini, spinach, etc., precooked (except for the peas and spinach), at the end just before serving. If you don’t have garam masala, an Indian spice mixture for which there are innumerable recipes, leave it out – many of the spices in the recipe are also in various garam masala recipes. As with most curries and stews, the leftovers were just as good, if not better, the next day. The recipe might be even better with some hot peppers in it?

  7. dominic1919 says:

    Ingredients 1½ tbsp vegetable oil 60g/2oz onion, halved and cut into very fine half-rings 1 clove garlic, very finely chopped 1 tsp curry powder 180g/6oz tinned tuna, in oil 1 fresh, hot green chilli, cut into very fine rounds 1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips 2-3 tbsp fresh coriander, chopped salt and freshly ground black pepper to taste chapati or roti, to serve Method 1. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic. 2. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice. 3. Add the tuna and stir gently, breaking up any large lumps. 4. Turn down the heat to low and add the green chilli, ginger and coriander. Stir. 5. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper. 6. Mix well and turn off the heat. 7. Serve hot, at room temperature or cold, with chapati or roti breads.

  8. Asawa says:

    here it is… Fish Curry and rice 1 medium-sized fish 1 teaspoon flour 1 teaspoon curry powder 1 teaspoon lemon juice 2 tablespoon butter 1 tablespoon minced onion 1/4 cup coconut milk 1-1/4 cups water 1 teaspoon salt Pinch of black pepper Cook the fish for 5 minutes in 1/2 cup of water, 1/2 teaspoon os salt, and a pinch of pepper. Drain and lay aside fry the onion in butter and add the water in which was dissolved 1 teaspoon of flour. boil 2 minutes. Add the curry powder, lemon, juice, salt and fish: boil 10 minutes, until the gravy thickens. Add the coconut milk to which was added 1/4 cup of water and continue boiling 3 minutes. Lay the fish on a platter, pour the gravy over it, and arrange mounds of boiled rice on either side.