How to cook fish curry? 

Try making curry if you’re looking for a new and flavorful way to cook fish.

This Indian dish is made with various spices and can be prepared with a wide variety of seafood.

All you need is some basic ingredients and a few simple steps to get started.

Keep reading to learn how to make delicious fish curry at home!

How to cook fish curry? 

How to cook fish curry? 

Ingredients:

  • 1 pound white fish, such as cod or halibut.
  • 1 teaspoon cumin seeds.
  • 1 teaspoon coriander seeds.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon ground ginger.
  • 2 cloves garlic, minced.
  • 1 cup chopped fresh cilantro leaves.
  • 2 tablespoons olive oil.
  • 2 medium tomatoes, seeded and chopped.
  • 1 medium onion, diced.
  • 3 cloves garlic, minced.
  • 4 green cardamom pods.
  • 3 cloves.
  • 1 cinnamon stick.
  • 3 cups chicken broth.

Instructions: 

  1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds, coriander seeds, turmeric, ginger, and garlic, and cook for 1 minute. 
  2. Add the fish and cook until browned on both sides. 
  3. Stir in the cilantro leaves and tomato. 
  4. Add the onion and garlic and cook until the onion is translucent. 
  5. Tie the cardamom pods, cloves, and cinnamon stick together with kitchen string to make a spice bagel. Add this to the saucepan and the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes. 
  6. Remove the spice bag and discard it. Season the curry with salt and pepper to taste. Serve over rice or with naan bread.
  7. Enjoy!

Which fish is best for curry?

Any firm fish can be used in a curry dish. Think of it as the meaty equivalent to vegetables like cauliflower, greens, beans, and carrots.

Fish are an excellent addition to any spicy dish, packing plenty of protein and essential fatty acids to keep you fuller for longer.

Again, this is about getting your whole meal firing on all cylinders.

Here are our favorites:

  • Salmon fillets.
  • Red snapper.
  • Cod fillets.
  • Halibut cheeks.

Which fish is good for Indian curry?

Tilapia is a good fish for Indian curry because it holds up well in the cooking process. Cook tilapia until opaque and flaky, often stirring so that you don’t break the filets into pieces while cooking. Be sure to wash any scales off before cooking with them; leave the skin on if desired.

Which fish is best to fry?

Many types of fish are great for frying, but some of the most popular include cod, tilapia, and catfish.

Can you reheat a fish curry?

Yes, you can reheat a fish curry. If you want to reheat the dish, keep in mind that it may taste quite bland. The flavors have had some time to dissipate, and they will not taste as fresh as an uncooked dish of the same thing would.

If you are trying to eat on a budget or save time, reheating a fish curry is still a viable option.

To reheat a fish curry, first, remove the container’s lid it is stored in. If there is any congealed grease on the top of the curry, spoon it off and discard it. Next, heat some oil in a pan over medium heat.

Is milkfish white fish?

Yes, milkfish is a type of white fish.

How do you fix watery fish curry?

There are a few ways to fix watery fish curry. One way is to add some cornstarch or flour to the curry and stir until it thickens. Another way is to add more liquid, such as coconut milk, broth, or cream.

You can also cook the curry for a more extended period of time to allow the flavors to meld and the liquid to evaporate.

If all else fails, you can try serving the curry over rice or noodles to help absorb some of the excess liquid.

Why did my fish curry turn out rubbery?

If your fish curry turns out rubbery, it is likely because it was overcooked, and fish should be cooked until it is opaque and flakes easily with a fork.

If you find that your fish curry is overcooked, you can try adding more liquid and cooking for a shorter period of time.

You can also try stirring in some cooked, shredded chicken or tofu to add some protein without overcooking the fish.

Why is my curry so watery?

One possible reason your curry is watery is that you are using too much liquid. Curry is supposed to be a thick, hearty dish, so if it’s too watery, it will be less flavorful and less satisfying.

You can thicken it by adding more of the sauce ingredients (e.g., tomato paste, coconut milk, cashew, or almond butter) or by cooking it down longer so that the liquid evaporates.

Another reason your curry may be watery is because you are not using enough fat. This is especially common with vegan and vegetarian curries, as they often do not contain any animal products (which are high in fat). You can add more oil or ghee to your curry to fix this.

Can you fry fish in flour?

Yes, you can fry fish in flour, and the flour will help create a crispy crust on the fish.

How long should you fry fish?

Dip fish fillets. Fry in 350-400 degrees for about 5 minutes on each side. What you dip the fish in depends on how brown you like it.

Usually, an egg and crumb mixture will suffice, but if you want more flavor, use a thin batter (ppt) or heavy deep-fried batter recipe.

How long can you keep fish curry?

Fish curry should be eaten while it is fresh as it has a relatively short shelf-life of 2 to 3 days.

Can curried fish be frozen?

Frozen curried fish can be a quick and easy meal, but the flavors may not be as intense as freshly cooked fish.

Curried fish can be frozen for up to two months. To thaw, place the frozen fish in the refrigerator overnight. Remove any skin or bones before cooking.

How long should you simmer curry?

You should simmer the curry for about 30 minutes or until the chicken is cooked through.

Can I use milk instead of coconut milk in a curry?

You could use milk in place of coconut milk if you desired. One way to substitute the coconut milk would be to use the same amount but instead add whole milk, low-fat milk, or skimmed milk.

Can I use cornflour to thicken curry?

Yes, cornflour is a good thickener for curry, and it will make the sauce more opaque and give it a thicker consistency.

Can you put yoghurt in curry?

You can, but it’s better to make a separate curry for yogurt instead of putting it directly in the pot. Why? The sugars in most yogurts will curdle when added to the hot liquid.

We already know that if you cook something with raw eggs, their proteins and fats join together and turn rubbery; this is the same concept.

Conclusion:

Fish curry is a delicious and easy-to-make dish that everyone can enjoy. It is an excellent source of protein and other nutrients and can be made with various ingredients to suit your taste. If you’re looking for a healthy and tasty meal, give the fish curry a try!

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For many years, I was a vegetarian and relied on recipes that were full of vegetables to keep my meals interesting. As I’ve begun eating meat again, my love for cooking hasn’t changed one bit! It is my hope that you find inspiration and tasty recipes to keep your meals full of flavour!

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