7 fish curry
Fish curry is a beloved dish worldwide, known for its rich flavors, diverse cooking styles, and unique combinations of spices. From the creamy and coconut-based curries of South India to the tangy and spicy gravies of Bengal, every region has its special way of preparing this dish. In this article, we explore seven mouthwatering fish curry recipes, highlighting their key ingredients, cooking methods, and tips to enhance their taste.
1. Bengali Mustard Fish Curry (Shorshe Maach)
Bengali cuisine is famous for its love of mustard, and Shorshe Maach is one of its signature dishes. This mustard-based fish curry is known for its pungent, tangy, and slightly bitter taste, which makes it incredibly unique. Traditionally, Hilsa (Ilish) fish is used for this dish, but you can also substitute it with Rohu or Katla.
Ingredients:
500g Hilsa or Rohu fish
2 tbsp mustard seeds (yellow or black)
2 green chilies
½ cup mustard oil
1 tbsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tbsp yogurt (optional)
Water as required
Method:
1. Wash the fish pieces thoroughly and marinate them with turmeric and salt. Let them rest for 10-15 minutes.
2. Heat mustard oil in a pan until it reaches smoking point. Fry the fish pieces until golden brown and set them aside.
3. Grind mustard seeds with green chilies to form a smooth paste.
4. In the same pan, add the mustard paste, turmeric, and chili powder. Cook for 2 minutes.
5. Add water and bring it to a boil.
6. Gently add the fried fish and let it simmer for 5-7 minutes.
7. Garnish with green chilies and serve hot with steamed rice.
This dish is best enjoyed with plain rice, allowing the mustard flavors to shine through.
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2. Goan Fish Curry
Goan fish curry is a popular dish from the coastal region of Goa, India. It is known for its tangy and spicy taste, mainly derived from coconut, tamarind, and red chilies. Kingfish, pomfret, or mackerel are commonly used in this recipe.
Ingredients:
500g Kingfish or Mackerel
1 cup grated coconut
2 tbsp coriander seeds
1 tsp cumin seeds
3-4 dried red chilies
1 small ball of tamarind
1 onion, chopped
2 garlic cloves
½ tsp turmeric powder
1 tsp garam masala
2 tbsp oil
Salt to taste
Method:
1. Grind coconut, coriander seeds, cumin seeds, red chilies, tamarind, garlic, and turmeric to a smooth paste.
2. Heat oil in a pan and sauté chopped onions until golden.
3. Add the spice paste and cook for 3-4 minutes until the oil separates.
4. Add water to adjust the consistency and bring it to a boil.
5. Add fish pieces and cook for 7-10 minutes until the fish is tender.
6. Garnish with fresh coriander leaves and serve with steamed rice.
The combination of coconut and tamarind gives this curry a perfect balance of sweetness and tanginess.
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3. Kerala Fish Curry (Meen Curry)
Kerala-style fish curry is a staple in South Indian households. It is famous for its coconut milk base and the use of kokum or tamarind for tanginess. This dish is traditionally cooked in clay pots to enhance the flavor.
Ingredients:
500g Seer fish or any firm fish
1 cup coconut milk
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
1 tbsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
2 tomatoes, chopped
1 small piece of kokum or tamarind
Salt to taste
Method:
1. Heat coconut oil in a pan, add mustard seeds, fenugreek, and curry leaves.
2. Add chopped tomatoes, chili powder, turmeric, and coriander powder. Cook until tomatoes soften.
3. Add coconut milk and kokum, stirring well.
4. Add fish pieces and let them cook on low flame for 10 minutes.
5. Serve hot with Kerala-style red rice or appam.
This curry has a mildly sweet and tangy flavor, making it incredibly delicious.
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4. Malvani Fish Curry
Malvani cuisine originates from Maharashtra and is known for its bold, spicy flavors. Malvani fish curry is made using a special Malvani masala, which includes dried red chilies, coriander, and coconut.
Ingredients:
500g Surmai or Pomfret
2 tbsp Malvani masala
1 onion, finely chopped
1 tomato, chopped
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
½ cup grated coconut
Salt to taste
Oil for cooking
Method:
1. Heat oil in a pan and sauté onions until golden.
2. Add ginger-garlic paste and tomatoes, cooking until soft.
3. Add Malvani masala, chili powder, turmeric, and salt.
4. Add coconut and mix well.
5. Add fish and cook for 10 minutes until tender.
6. Serve with steamed rice or bhakri.
This dish is rich, spicy, and packed with coastal flavors.
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5. Sri Lankan Fish Curry
Sri Lankan fish curry is known for its bold use of spices and coconut milk. It has a rich, thick gravy and is often cooked with tuna or mackerel.
Ingredients:
500g Tuna or Mackerel
1 onion, chopped
2 garlic cloves, minced
1 cup coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tsp black pepper
1 tsp fenugreek seeds
1 tbsp tamarind paste
Salt to taste
Method:
1. Heat oil in a pan and sauté onions and garlic.
2. Add curry powder, turmeric, black pepper, and fenugreek.
3. Stir in tamarind and coconut milk.
4. Add fish and simmer for 10 minutes.
5. Serve with steamed rice or string hoppers.
This curry is creamy and rich with a deep spice profile.
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6. Thai Red Curry Fish
Thai fish curry is known for its creamy texture and aromatic flavors. It uses red curry paste and coconut milk to create a well-balanced dish.
Ingredients:
500g White fish
2 tbsp red curry paste
1 cup coconut milk
1 red bell pepper, sliced
1 tbsp fish sauce
1 tsp sugar
Fresh basil leaves
Method:
1. Heat oil and sauté red curry paste.
2. Add coconut milk and stir well.
3. Add fish and cook for 5 minutes.
4. Stir in bell peppers, fish sauce, and sugar.
5. Garnish with basil leaves and serve.
This dish is aromatic, mildly sweet, and spicy.
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7. Japanese Fish Curry
Japanese curry is milder and slightly sweet compared to other fish curries.
Ingredients:
500g White fish
1 onion, chopped
1 carrot, diced
1 potato, cubed
2 tbsp Japanese curry roux
2 cups water
Method:
1. Sauté onions, carrots, and potatoes.
2. Add water and simmer until vegetables soften.
3. Stir in curry roux and mix well.
4. Add fish and cook for 5 minutes.
5. Serve with rice.
This dish is rich, hearty, and comforting.
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