Fish curry recipes

Fish curry with sheet spinach

Ingredients for 4 people:

400 g of fish fillet (red perch)
400 ml coconut milk (not sweetened)
200 g of tomatoes
200 g of sheet spinach
20 g of grated ginger
2 green chilli pods
1 alliance spring onions
2 tablespoons of soy sauce
2 tablespoons Ghee or oil
Limes juice refine 1 tablespoon
3 TL to 3 curry powder
2 TL mustard seed
1 TL fish Masala (mixed herbs)
some parsley
Salt

Preparation:
Soy sauce, 1 pinch of salt, limes juice and ginger mix and add the fish cut in cube. For 2 hours in the fridge put. Ghee or oil in a frying pan heat up which mustard seed gives purely and roasts. Spring onions in rings cut, cut chilli in stripe and give both in the frying pan. After 2 minutes of curry powder about that scatter. Tomatoes halve and take cores out, then give in the frying pan and under 3 minutes touch sear. Coconut milk and salt purely give, then about 6 minutes allow to simmer. Fish from the marinade take, in the sauce allow to give and simmer for 8 minutes with low heat. Sheet spinach give in addition, lids on the frying pan allow to give and simmer over again 3 minutes. In the end with fish Masala and salt spice. On the plates give and as a decoration give some parsley about that.

Fish curry with mango

Ingredients for 5 people:

800 g of fish fillet (cod)
40 g of coconut palm flakes
2 small onions
2 mangos (not quite ripe)
2 green chilli pods (freshly)
3 pressed garlic toes
3 1/2 tablespoons of lemon juice
1 TL of ground coriander
1 TL of ground cumins
Ghee or oil
Salt

Preparation:
Fish fillets in cube cut and salt. Of chilli core and in fine stripes cut. Of chilli, coconut palm flakes, garlic and spices in a mortar give and grind. Mango peel and in thin columns cut. Onions in small cubes cut. Ghee or oil in a frying pan heat up, onions in give and stew. Fish give in addition and sear. Mixed herbs from the mortar, lemon juice and mango give in. Lids on the frying pan allow to give and simmer with low heat about 15 minutes. When required some waters in addition give. With rice on the plates arrange and serve.

Fish curry with coconut

Ingredients for 4 people:
650 g of white fish fillet
400 ml water
50 g of coconut palm flakes
3 garlic toes
2 red chilli (freshly)
1 piece of gingers (2 cm)
1 onion
2 tablespoons of coriander (hacked)
2 tablespoons Ghee or clarified butter
2 TL lemon juice
2 TL tamarinds concentrate
1 TL cumin seed
3/4 TL curcuma
1/2 TL fennel seed

Preparation:
Fish fillet in about 3 cm cubes cut and give lemon juice about that.
Coconut palm flakes, fennel and cumins seed, without fat, in a frying pan in roast and afterwards grind in a mortar. Gingers, garlic, onion and chilli mash and give the mixed herbs from the mortar, tamarinds to concentrate and curcuma in addition. Ghee or clarified butter in the frying pan heat up and stir the paste in it about 2 minutes, constantly, easily sear. Waters in addition give, allow to boil and then simmer everything with middle heat for 7 minutes. Now give the fish and 1 tablespoon of coriander in, lids on the frying pan allow to give and simmer over again 7 minutes. Together with rice on the plates arrange and as a decoration strew some coriander about that.

Fish curry with banana

Ingredients for 3 people:
400 g of coalfish
250 ml vegetable stock
2 bananas
2 tablespoons of yoghurt or sour cream
2 tablespoons of curry powder
1 tablespoon of coconut palm flakes
1 TL Ghee or oil
½ TL ground coriander
½ TL ginger (grated)
½ TL soy sauce
1 pinch of salt

Preparation:
Fish fillet in cube cut, with ginger, curry and salt spice. Ghee in a frying pan heat up and sear the fish in it about 6 minutes. Bananas in discs cut and give to the fish. Afterwards allow to give the vegetable stock in addition and all 4 minutes, with middle heat, simmer. In the end with coriander and soy sauce spice, yoghurt (or sour cream) and coconut palm flakes in addition give. With rice on the plates arrange and serve.

Fish curry with aubergine

Ingredients for 4 people:
600 g of fish fillet (monkfish, remedial flounder)
125 ml water
50 g of yoghurt
2 onions
1 mango
1 red chilli (freshly)
450 g of aubergine
6 tablespoons Ghee or oil
3 TL curcuma
1 TL cumin seed
1 TL coriander seed
½ TL curry powder
Salt

Preparation:
Cumins and coriander seed, without fat, in a frying pan roast and then grind in a mortar. Onions in small cubes cut, chilli core and in fine stripes cut.
Aubergine in big, onions in small cubes cut. Chilli in small rings cut. Ghee in the frying pan heat up which aubergines give to cube in and sear. Now chilli, ground spices, onions and curcuma in give and briefly sear. Waters about that give, lids on the frying pan allow to give and simmer with low heat about 12 minutes. In the interim cut mango (peeled) and fish fillets in 2-cm-cubes. Now allow to give the fish in and 3 minutes simmer. Mango cubes with yoghurt mix, in addition allow to give and 2 minutes simmer. In the end with curry and salt spice and then serve.

Fish curry with leek

Ingredients for 4 people
700 g of fish fillet (350 g of cod and 350 g of remedial flounder)
125 g of coconut palm flakes
35 g of ginger (freshly)
3 tomatoes
1 small onion
1 green chilli pod (freshly)
1 garlic toe
1 small pole of leek
1 small mango
3 tablespoons Ghee or oil
1 ½ tablespoons of curry powder
Juice half a lime
Salt
1 pinch of sugar
Limes discs for the decoration

Preparation:
Fish fillet in cube cut, give coconut palm flakes in 125 ml cooking water and 10 minutes infuse. In a sieve let drain, but pour the water not away! Mango and onion in small pieces cut, leek and chilli in fine rings. Gingers and garlic rub or completely chop. Tomatoes briefly in hot water lay, then draw off the skin, cores out take and cut in columns. Ghee or oil in a frying pan heat up, give leek, onions, chilli and ginger in and sear. Afterwards with curry powders and the water of the coconut palm flakes give. The whole to cook bring and then give the fish in addition. Lids on the frying pan and with middle heat 9 minutes allow to simmer. Now mango, tomatoes, limes juice, sugar in addition give and spice with salt. Distribute to the plates and as a decoration on every plate lay limes disc.

Fish curry (sharply)

Ingredients for 3 people:
600 g of fish fillet
150 ml water
4 chilli pods
4 garlic toes
3 tomatoes
3 onions
2 bay leaves
1 ginger (2 cm)
4 tablespoons Ghee or oil
2 tablespoons of yoghurt
1 TL curcuma
1 TL Garam Masala (mixed herbs)
½ TL cumin (ground)

Preparation:

Fish fillet in 4-cm-cubes cut, with curcuma and salt spice. Garlic and onions chop, garlic rub. Tomatoes in columns and chilli in stripe cut. Ghee in a frying pan heat up and sear the bay leaves in it. Onions in addition give and sear to them are brown. Garlic, ginger, cumin and curcuma purely give and under constant one 2 minutes touch roast. Now yoghurt, tomatoes and waters in addition give. As soon as the sauce starts to cook, on small heat put and give the fish in the sauce. Lid on the frying pan gives and with low heat 10 minutes allow to simmer. In the end still with Garam Masala spice and serve.

Fish curry Bengali kind

Ingredients for 6 people:
1 kg of fish fillet (monkfish, cod)
500 ml water
4 red chilli (freshly)
2 onions
2 tomatoes
6 tablespoons of mustard oil
1TL curcuma
1TL garlic (pressed)
1TL ginger (grated)
1TL salt
fresh coriander (hacked) for the decoration

Preparation:
Fish fillet in pieces cut, with curcuma and salt spice. Mustard oil in a frying pan heat up, fish pieces in give, sear and on a plate lay. Of chilli core and in rings cut, onions and tomatoes in small pieces cut. Garlic, tomatoes, gingers, chilli, onions mash and afterwards sear in a frying pan easily. Now give fish in, waters allow to admit and simmer with middle heat about 20 minutes. Distribute to the plates, strew with coriander and as an addition Naan serve bread or rice.

Fish curry with raisins

Ingredients for 4 people:

600 g of fish fillet (cod)
250 g of yoghurt
700 ml water
2 tomatoes
2 onions
4 garlic toes
1 green chilli
1 ginger (3 cm)
5 cardamom capsules
4 carnations
1 cinnamon stick
3 tablespoons of raisins
2 TL mustard powder or 4 TL sharp mustard
2 TL coriander (ground)
1 TL chilli powder
1 TL cumin (ground)
1 TL sugar
½ TL fenugreek seed
½ TL curcuma
Salt
Ghee or oil

Preparation:
Raisins in cooking water give and soak. Fish fillet in pieces cut, onions and cored chilli in discs cut. Tomatoes in small cubes cut, gingers and garlic chop. Mustard powders, coriander, curcuma, chilli powder, cumin, garlic and ginger in 125 ml water give and mash. Ghee or oil in a high frying pan heat up, fenugreek seeds, cardamom, cinnamon stick and chilli in it 1 minute sear. Then carnations and onions in addition allow to give and roast with low heat about 15 minutes (over and over again stir). The mashed ingredients in addition allow to give and simmer with middle heat a few minutes. Then 575 allow to give ml water about that and simmer over again 10 minutes. Raisins from the water hollow and let drain. Now yoghurt, tomatoes, sugar and raisins in addition give and spice with 1 TL salt. Everything briefly allow to cook, the fish in addition allow to give and simmer with low heat good 10 minutes. Together with rice on the plates arrange and serve.