SLOW-COOKER INDIAN-STYLE FISH CURRY
The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; puree until a paste forms.
- Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours).
- Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro.
INDIAN STYLE FISH
I made this for dinner last night-we enjoyed it a lot. I served it with my Recipe #396541 and Recipe #322156
Provided by JustJanS
Categories Australian
Time 29m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
- Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
- Serve with a little coriander sprinkled over.
SOUTH INDIAN STYLE SPICY CAT FISH CURRY !!!
Fish curry is one of the favorite south Indian food. The spices used in the curry helps to remove the raw smell of the fish & increases its flavor. Wow !!!Steamed rice & fish curry - there is no prefect combination like this !!! Bon appetite !!
Provided by Preethi Magesh
Categories Rice Sides
Time 50m
Number Of Ingredients 25
Steps:
- 1. Dry roast the fenugreek seeds, dry coconut, sesame seeds, groundnuts, till the raw flavor goes off and grind it into paste by adding little amount of water and keep it aside.
- 2. Keep the pan on low flame, add 2 tablespoon of oil and start to tempering with mustard, cumin seeds and curry leaves. After that add finely chopped onions, garlic, green chilies & sauté it for 2- 3 minutes.
- 3. And then add all the spices like turmeric, red chili, coriander powder and sauté until the raw flavor goes off. Now add the grounded onion, tomato & garlic paste, tamarind extract, dry roasted paste and add enough water to boil it for 15 more minutes on high flame till the raw smell goes off.
- 4. After that add washed & marinated fish , cover with lid and cook it for 10 more minutes and switched off the flame and garnish with chopped coriander, mint and curry leaves.
- 5. Serve it hot and enjoy!!!
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