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Creamy Fish Curry

February 21, 2017

My mom makes the best fish curries. Growing up I remember every Friday morning my grandfather would go out to the market and grab the catch of the day. He'd bring it home to my grandma, mom or aunts who'd quickly clean, prep and make a delicious curry before he headed home from Friday Prayers. It was routine, and the tradition continued after my mom married my dad, another seafood lover.

 

To this day I know what the menu is at my parents home every Friday, and my kids developed their love of seafood and curries from their grandparents like me! 

 

So here's just one of the many curries I ate growing up: Creamy Red Snapper Fish Curry! 

 

Ingredients:

1 Whole Red Snapper (cut in half and filleted)

½ cup Oil

2 tsp Red Chili Powder

2 tsp Coriander Powder

2 tsp Cumin Powder

½ tsp Turmeric

Salt (to taste)

½ Onion (chopped)

1 tbsp Garlic/Ginger Paste

2 Roma Tomatoes (chopped)

1 tbsp Tomato Paste

1 cup Water

2 tbsp Dry Fenugreek Leaves

2 to 3 tbsp Cream

Green Onions (for Garnish)

Lemon (for Garnish)

 

Optional Oil Garnish:

5 Curry Leaves

½ tsp Mustard Seeds

¼ tsp Fenugreek Seeds

 

Method:

-Wash & Rinse Fish really well.

-Pat dry and liberally sprinkle and rub in salt all over.

-Leave for 15 minutes (salt helps to minimize fishy odor)

-Meanwhile heat oil then add chopped onions and garlic ginger paste.

-Sauté until translucent then add chopped tomatoes, tomato paste and spices.

-Give it a good mix then add water and cover to cook for 5 minutes.

-Once tomatoes are softened and oil separates from gravy, purée using a hand blender until gravy is smooth.

-Now rinse your fish from the salt really well, pat dry and add to gravy.

- Cover and cook 7 to 10 minutes on one side then flip and cook for another 5 to 7 minutes.

-Your gravy should be thick now and fish should be just about cooked through.

-Check for salt and add your cream and dried fenugreek leaves.

-Put heat on low, cover and let it heat through for 5 minutes.

-Optional Oil Garnish: In a separate fry pan heat a little oil and add curry leaves, mustard seeds and fenugreek seeds.

-Mix and fry for two minutes (be careful it will pop and sizzle) then pour over fish gravy.

-Serve over rice, garnishing with a squeeze of fresh lemon and green onions. 

 

 

 

 

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