South Indian Fish Curry

HAPPY FRIDAAAAAAAAAAAAAAAAAAAY!!!

Whoop it’s the weekend, if you’re thinking of what to eat and cook this weekend I would like to recommend this dish. This should feed 4/5 people but the 3 of us ate the lot.

Lots of juicy King Prawns, succulent Salmon and Merluza (which I think is Hake). You could use any meaty white fish. Fish does tend to disintegrate in curries which is why I love salmon as  it always stays in one piece, white fish is a little bit more delicate so be careful when stirring.

This is a mix of Goan and Kerala flavourings, with the creamy coconut milk, the hint of citrus from the lime and sweetness from tomatoes.

I served this with Tamarind rice, which was so tasty I could just eat this on it own, it was also very fluffy and  moist, it worked perfectly with this curry. Try it out, let me know how it goes 🙂 ❤

South Indian Fish Curry

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Serves 4 

Difficulty Easy

Time 40-45 minutes

Ingredients

450g Fish (I used a large fillet of Salmon, and two small fillets of Merluza, I also keep the skin on as it holds the fish together better)

King Prawns Raw 2 per person ( You can use cooked prawns, if so add them to curry later to warm through)

2 tbsp Ghee (you can use sunflower/veg oil but ghee just gives such a great taste to the curry)

1 Onion diced

35g Ginger

2 large Garlic cloves

2 Red Chillies (one to be blitzed in a blender, the other keep whole but prick it with a knife)

3 Baby Yellow Peppers sliced

3 Red Padron Peppers sliced (you could just use half a large red and yellow pepper)

IMG_4948

4 Tomatoes

1/2 tbsp Brown Sugar

4 Clove heads only (reserve the stalk for rice)

5 Cardamons (seeds only)

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tbsp Black Mustard seeds

1 tsp Turmeric powder

1 tsp Fenugreek powder

1/2 tbsp Garam Masala

15 Curry Leaves

2 Bay Leaves

1 Lime

1 Fish stock cube

200ml water

Can of coconut milk

Salt & Pepper

Method

Chop your tomatoes and sprinkle with the sugar, set aside.

IMG_4949

In a pan heat the ghee until melted, then add in the onions. On a medium heat cook until soft, do not brown these so if they start to get colour turn the heat down.

In a hand blender place in the garlic, ginger (peeled), 1 red chilli and the soft onions. Blitz to a paste. Set aside.

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In the same pan, with the hot ghee add in the mustard seeds…

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They will start popping straight away so after about 20 seconds add in the following spice powders; cumin, coriander,  turmeric, fenugreek. Then the curry leaves, bay leaves, clove heads and cardamons seeds.

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Then whole red chilli…

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Stir well and let the spices cook for 2 minutes.

Then stir in the peppers and coat in the spices before adding in the onion paste from earlier…

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Cook this for 2/3 minutes, keep stirring the pan as it might stick, turn the heat down if it does.

Now pour in the coconut milk…

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Crumble in the stock cube. Then with the water pour a little into the hand blender to get all of the onion paste juices and the rest into the coconut milk can, shake it around then pour into the pan.

Season well with salt and pepper, I would add at least 1 tsp of each. Taste it.

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Then add in the tomatoes and all of their juices.

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Then squeeze in the juice of the lime.

IMG_4958

At this point make the rice. So turn the heat off the curry sauce, cover and set aside.

See rice recipe below, then once this is cooking, you can move onto the next stage of the curry recipe…..

Chop your fish into chunks and pop into the pan cover then with the curry juice.

IMG_4959

Let this simmer for 2 minutes then add the prawns. Cover and simmer for 10 minutes until the fish and prawns are cooked.

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Sprinkle in the garam masala stir this in very carefully so you do not break up the fish.

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Ready to serve…

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I decorated this with thin slices of lime xxx

Tamarind Rice

Ingredients 

I mug Basmati rice  (just use your normal coffee mug)

2 mups boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

Clove stalks from the curry

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

IMG_4964

Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.

Add in the rice and coat in all of the spices.

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Now keeping the heat on high add in the boiling water and stir well.

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Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.

Uncover and fluff up with a fork then you’re ready to serve.

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Serve with the curry straight from the pan….

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Have a great weekend folks

Lulu xxx

PRINTER FRIENDLY VERSION BELOW

South Indian Fish Curry

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_4940

This is a mix of Goan and Kerala flavourings, with the creamy coconut milk, the hint of citrus from the lime and sweetness from tomatoes. Lots of juicy King Prawns, succulent Salmon and Merluza (which I think is Hake). You could use any meaty white fish. Fish does tend to disintegrate in curries which is why I love salmon as  it always stays in one piece, white fish is a little bit more delicate so be careful when stirring. I served this with Tamarind rice, which was so tasty I could just eat this on it own, it was also very fluffy and  moist, it worked perfectly with this curry. Try it out, let me know how it goes 🙂 ❤

by LuluLemonandLace

Ingredients:

450g Fish (I used a large fillet of Salmon, and two small fillets of Merluza, I also keep the skin on as it holds the fish together better)

King Prawns Raw 2 per person ( You can use cooked prawns, if so add them to curry later to warm through)

2 tbsp Ghee (you can use sunflower/veg oil but ghee just gives such a great taste to the curry)

1 Onion diced

35g Ginger

2 large Garlic cloves

2 Red Chillies (one to be blitzed in a blender, the other keep whole but prick it with a knife)

3 Baby Yellow Peppers sliced

3 Red Padron Peppers sliced (you could just use half a large red and yellow pepper)

4 Tomatoes

1/2 tbsp Brown Sugar

4 Clove heads only (reserve the stalk for rice)

5 Cardamons (seeds only)

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tbsp Black Mustard seeds

1 tsp Turmeric powder

1 tsp Fenugreek powder

1/2 tbsp Garam Masala

15 Curry Leaves

2 Bay Leaves

1 Lime

1 Fish stock cube

200ml water

Can of coconut milk

Salt & Pepper

Method

Chop your tomatoes and sprinkle with the sugar, set aside.

In a pan heat the ghee until melted, then add in the onions. On a medium heat cook until soft, do not brown these so if they start to get colour turn the heat down. In a hand blender place in the garlic, ginger (peeled), 1 red chilli and the soft onions. Blitz to a paste. Set aside.

In the same pan, with the hot ghee add in the mustard seeds. They will start popping straight away so after about 20 seconds add in the following spice powders; cumin, coriander,  turmeric, fenugreek. Then the curry leaves, bay leaves, clove heads and cardamons seeds. Then add the whole red chilli. Stir well and let the spices cook for 2 minutes.

Then stir in the peppers and coat in the spices before adding in the onion paste from earlier. Cook this for 2/3 minutes, keep stirring the pan as it might stick, turn the heat down if it does.

Now pour in the coconut milk.

Crumble in the stock cube. Then with the water pour a little into the hand blender to get all of the onion paste juices and the rest into the coconut milk can, shake it around then pour into the pan.

Season well with salt and pepper, I would add at least 1 tsp of each. Taste it.

Then add in the tomatoes and all of their juices and squeeze in the juice of the lime.

At this point make the rice. So turn the heat off the curry sauce, cover and set aside. See rice recipe below, then once this is cooking, you can move onto the next stage of the curry recipe…..

Chop your fish into chunks and pop into the pan cover then with the curry juice.

Let this simmer for 2 minutes then add the prawns. Cover and simmer for 10 minutes until the fish and prawns are cooked. Sprinkle in the garam masala stir this in very carefully so you do not break up the fish.

Ready to serve…

Tamarind Rice

I mug Basmati rice  (just use your normal coffee mug)

2 mups boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

Clove stalks from the curry

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well. Add in the rice and coat in all of the spices.

Now keeping the heat on high add in the boiling water and stir well.

Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.Uncover and fluff up with a fork then you’re ready to serve. Serve with the curry straight from the pan.

Lulu xxx

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