Best Spicy Fish Curry Recipes

SOUTH INDIAN STYLE SPICY CAT FISH CURRY !!!

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!!!

SPICY FISH CURRY WITH COCONUT SAUCE

Steps:

• 1. Prepare the coconut milk. Then, in a small spice or coffee grinder, coarsely grind together the red chili peppers, coriander, mustard seeds, and the peppercorns. In a food processor or a blender, process together the chopped onion and garlic until smooth. Add the ground spice mixture, the turmeric, and the salt and process once again to make a smooth paste.2. Place the fish pieces in a large non-reactive bowl, add the marinade, and mix well, making sure that all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours.3. Heat half of the oil in a large nonstick skillet over medium heat and cook the sliced onion and ginger, stirring, until browned, about 7 minutes. Transfer to a bowl.4. Add the remaining oil to the skillet and fry the fish pieces, turning once or twice, until golden outside, about 4 minutes total.5. Add the coconut milk and simmer over low heat, about 5 minutes. Do not stir with a spoon if needed, stir by shaking the skillet. Very carefully, mix in the vinegar and simmer another 2 to 3 minutes to blend the flavors. (The fish should be just flaky and opaque inside.) Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY FISH CURRY

Steps:

• Cut the monkfish into 1 inch cubes.
• Fry the fish in a non-stick pan in a little sunflower oil with the ginger and garlic. Remove from the pan.
• Add the onion, pepper and green chilli and allow to soften without browning for 2-3 minutes. Add the dry spices and cook for a further 2 minutes. Stir reguarly and add a little extra oil if they are getting too dry.
• Take the pan off the heat. Return the fish, ginger and garlic. Add enough water to half cover the fish and vegetables and bring grandually up to the boil. Season well. Simmer for 10 minutes., Remove the fish with a slotted spoon. Reduce the sauce, by boiling rapidly to a syrupy consistency.
• Beat the yohurt with a little water, add some of the hot fish juices, mix well and return to the pan. Bring up to the boil but do not allow it to get too hot. Return the fish to the saucepan.Pile into a warm serving dish and serve decorated with roughly chopped fresh mint.