Best Fish With Cumin Pepper Curry Recipes

FISH CURRY | INDIAN FISH MASALA

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.

YELLOW FISH CURRY

Steps:

• Cook the Success Rice bag according to instructions, then set it to the side.
• Add the Thai dried chili peppers, garlic cloves, shallot, minced ginger, lemongrass paste, ground turmeric, ground curry, 2 tsp ground cumin, 1 tsp black pepper, ground coriander, garlic powder, 1/2 tsp Himalayan pink salt, and ground cinnamon into a food processor (paid link) and blend while slowly pouring in the olive oil until it turns into a paste.
• Season the cod evenly with 1 tsp ground cumin, 1 tsp black pepper, and 1/2 tsp Himalayan pink salt.
• Heat a large saute pan to medium heat, then add butter, red bell peppers, and green bell peppers allowing them to cook for 5 minutes until tender.
• Add the yellow curry paste into the pan. Stir to combine and cook for 1 to 2 minutes before adding the coconut milk. Stir until all ingredients were well blended.
• Add fish into the pan and slightly lower heat to medium-low. Cover and cook for 10 to 12 minutes, stirring occasionally. Add sugar, and 1/2 tsp Himalayan pink salt, then stir.
• Serve immediately over Success Rice.

FISH CURRY RECIPE | INDIAN POMFRET CURRY

Steps:

• Combine ginger-garlic paste, oil, Kashmiri red chili powder, cumin-coriander powder, turmeric, lemon juice, salt in a small bowl. Mix the ingredients well and set the bowl aside.
• Pat dry cleaned pomfret(pompano) fish pieces and transfer them into a prep bowl. Pour the spice marination on top of the fish pieces.
• Apply the spice marination evenly on each piece of fish with the help of a brush or using your hands.
• Cover the bowl with plastic wrap and refrigerate the marinated fish for 30 minutes.
• Meanwhile, blend cilantro, green chilies, garlic cloves, lemon juice, turmeric powder, 1/4 cup water, and salt in a blender or a food processor. (see tips)
• Set the Hara Masala(cilantro sauce) aside or refrigerate until fish is ready to cook.
• Mince one large yellow onion in a food processor and squeeze out all the excess water.
• Heat a large skillet on medium-high heat. Brush 1 tablespoon oil evenly on the hot skillet and add marinated fish pieces.
• Cook the pieces on one side for 2 minutes. Flip each piece and cook on the other side for an additional 2 minutes. Transfer the cooked fish pieces to a plate and set them aside.
• Add any leftover marinade and minced onion to the same skillet. Turn the heat down to low-medium and cook onion until caramelized. Takes about 5 to 6 minutes. Stir while cooking the onion.
• Add blended cilantro sauce to the onion. Cook until oil starts to release or just until most of the water dissolves. Stir while cooking the sauce so the spices don't burn.
• Add remained ¼ cup water and cook until curry thickens. Takes about 2-4 minutes. Add cooked fish pieces to the curry. Gently cover them with sauce.
• Turn the heat off and garnish it with chopped cilantro.
• Serve the fish curry over plain rice and with your favorite salad.

GRILLED FISH WITH CUMIN-LEMON RUB

Steps:

• Prepare grill.
• Soak eight or 12 8-inch wooden skewers in water for 10 minutes.
• In a small bowl or cup, mix cumin with onion purée and a little lemon juice to make a paste.
• Add more juice as needed.
• Stir in oil.
• Rinse fish and pat dry with paper towels.
• If using whole fish, cut a few deep slashes in the sides to allow the seasonings in and to speed cooking.
• Rub a little of the seasoning mixture on the whole fish, inside and out, or on both fillet sides.
• Thread fish on skewers (use an in-and-out"basting stitch") and grill over hot coals for about five minutes on each side or until fish flakes easily when tested with a fork.
• The fish should still be moist.
• Serve hot with lemon wedges.

COCONUT CURRY FISH

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.

COCONUT CURRY FISH

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.