Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, curry fish. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Fish curry recipe - Simple, delicious & flavorful Indian fish curry in a onion tomato base. Fish is one of the favorite sea foods at home and most times it is the fish fry or the pepper fish that is made as they are quick to make. I rarely make fish curry at home in Singapore as we do not like the taste of the variety we get here.
Curry Fish is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Curry Fish is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook curry fish using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Curry Fish:
- Take Mackarel tuna
- Prepare Green Round Eggplants
- Prepare 2 Tomatoes cut into quarters
- Take 300 ml Coconut milk
- Get To taste sugar
- Prepare Green curry seasoning
- Make ready 2 inches galangal - smashed
- Prepare 2 inches ginger - smashed
- Prepare 2 bay leaves
- Prepare 1 lemonggrass - smashed
- Make ready 3 kaffir lime leaves
- Prepare 4 cloves garlic
- Prepare 8 shallots
- Take Cayenne pepper
- Take To taste chicken powder
- Prepare Water
- Get Olive oil
An extremely delicious weeknight meal just in time for the Lenten season. Now that we're officially in the month of March, I've been adding great menu items for the Lenten season that could also double up as a simple yet. All Reviews for Indian Fish Curry - of Reviews. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest.
Steps to make Curry Fish:
- Fry half cooked mackarel tuna and set aside
- Cut the eggplants into quarters
- Blend shallot, garlic and some cayenne pepper
- Heat olive oil in a pot, add blended garlic shallot and cayenne pepper and fry until fragrant, add lemong grass, bay leave, kaffir lime leaves, and fry for few minutes, add curry pasta and fry until you get nice smell of curry pasta.
- Add boiled water, put in macharel tuna and cook over high heat
- Add eggplants, cayenne pepper and bring it to boil again, then turn into lower heat and cook untill eggplants get soft.
- Put in tomato coconut milk and bring it to boil again then turn into lower heat again and add chicken powder and sugar to taste.
- And Curry is getting ready. Place it in a bowl and serve 😘
This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. Try this curry with plain steamed rice–you'll love it. Taste and adjust the seasoning as necessary. Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.
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