Fish curry made with fresh fish, onions, tomatoes, coconut, spices and herbs. Make the easiest, delicious and flavorsome fish curry with my easy step by step recipe. Also known as Indian fish masala it is a sea food lovers’ favorite. Fish curry is a staple in a lot of Asian countries and is made in various ways using many different locally available ingredients like coconut, poppy seeds, tamarind etc. While you can make a fish curry with any kind of fish available, river water fish also known as freshwater fish is the best as they go well in a curry. I know a lot of us don’t have access to freshwater fishes but trust me they make a lot of difference to a curry.
- 1 How do you thicken fish curry?
- 2 What are the 4 types of fish?
- 3 How do I make creamy fish curry?
How many types of fish curry are there?
13 Best Indian Fish Curries
NDTV Food Updated: February 14, 2022 17:57 IST
Fish is one of the most well-balanced sources of protein West Bengal and Orissa boast ofMaccher Jhol Moving own South, Malabar curry is a famously made with sardines
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” – Jean Antheleme Brillt Savarin Basa, salmon, tuna, king fish, red snapper, hilsa, cod – there are so many different varieties of fish in the market, it’s easy to confuse one for the other.
- It’s only when you get down to cooking them do you realise that each has a unique flavour profile and cooking technique.
- It’s one of the biggest reasons why home cooks fear this lean protein.
- After all, the difference between overdone fish fillets and well-done ones is just a few seconds.
- Before we get down to understanding how to cook with fish, let’s go over why it’s one of the most well-balanced sources of protein.
These marine delights are rich in, minerals and vitamins like A and D. They are a valuable source of the much-talked about Omega-3 fatty acids. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation. A lot of studies indicate that consumption of Omega-3 reduces high blood pressure by regulating the flow of blood in the body and promotes mental health.
Fish has always had a credible reputation of being the healthy ‘brain food’. Since the body cannot naturally produce omega-3, it is best derived from fish. Some studies have also shown that consumption of fish may help in relieving symptoms of depression. () Fleshy chunks doused in a rich gravy with the spark of spices and a magical aroma, fish curries can please even the most finicky eaters.
Being blessed with a long coastline, India is home to a brilliant variety of fish like King Fish,, Sea Bass, Indian Mackerel, White Snapper, Malabar Trevally, Katla and Hilsa to name a few. It’s not just the variety that baffles you but also the diversity of cooking styles.
- Indian cuisine is known for its large assortment of fish curries.
- It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population.
- West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharashtra and the North Eastern states form the heart of fish delicacies in the country.
West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. A variant of this curry is the Doi Machh, created by marinating fish in curd or yogurt. Another white fish recipe popular in Andhra Pradesh is theHyderabadi Shahi Macchi Korma.
- Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true to the authentic flavours of Hyderabad.
- Moving own South, Malabar curry is a famously made with sardines.
- The fish is semi-stewed with an assortment of vegetables and goes well with bread and rice.
- Tamarind juice or coconut milk may be used to add some punch.
Kerala is known for the Fish Head Curry using the head of red snapper and also Tuna Vattichathu. Another coastal region that is the hub of seafood is Goa where Mackerel and King Fish are widely used. From Spicy to Manglorean Lady Fish Curry, Maharashtrians also exploit their close proximity to the western coast.
Buying Tips Do you find buying fish more challenging than cooking it? Not anymore! If you are buying fresh unfrozen fish, make sure that the flesh is firm and unmarred. The skin should be unfaded and moist. It should smell like seawater and should not give off foul odour. The fish scales should not be dry or ‘ruffled’.
Use fresh fish within two days of purchase. If you cannot consume it in two days, make sure you cook the fish and refrigerate it. This way, you’ll manage to retain its quality. In case, you are buying frozen fish, make sure it is solidly frozen. If the fish shows white, dehydrated areas or if you can see crystals formed inside the package, do not buy the fish.
- Make sure the package in which the fish is packed is moisture-proof and vapor-proof.
- In case of frozen fish, never thaw fish at room temperature and do not refreeze.
- It is advisable to thaw fish by placing it under cold, running water.
- Cooking Tips The two basic factors that one should keep in mind while cooking fish are – ‘Time’ and ‘Temperature’.
You have to be careful not to overcook it. Thus, timing is imperative. Another essential is to cook the fish evenly. This requires the fish to be cooked at the right temperature. Before cooking your fish, it is important to remove all the belly bones. You can ask your fish monger to remove the bones from the fillet or you can do it yourself with the help of fish tweezers.
To retain the flavour and color of the fish, rub lemon juice on the fish before cooking. To retain the natural fats in the fish, grilling, broiling or poaching are better options as compared to frying and baking. We’ve fished out some of our best regional curries from across the country. These recipes won’t let you down, promise.1.
Recipe by Chef Joey Matthew Calling all spice lovers! This fiery fish curry is just what you need. It is made with kokum, coconut oil, spices, curry leaves and loads of red chilly. 2. Recipe by Chef Marut Sikka An authentic curry from India’s paradise, Kashmir. A hearty fish curry with surmai fish fillets, whole spices, desi ghee and the warmth of cinnamon. () 3. User Recipe by Mrs. Mira Bordoli This dish features Rohu in a spicy and tangy marinade made with turmeric powder, fish masala and mustard oil.4. User Recipe by Avanti Oily fish, Hilsa is a much-loved local delicacy in Bengal. The tenderness of the flesh, unique taste and silvery appeal make it the ‘queen of fish’. () 5. Recipe by Chef Karan Suri From God’s very own country, Kerala, comes a dish that is prepared using raw mangoes and Pomfret fillet. 6. Recipe by Chef Rufina, Leela Palace, Goa A lovely fish curry enhance with a freshly made masala of coconut, garlic, tamarind and red chillies. Spicy and tangy in every bite! () 7. Recipe by Chef Sivaya, Sravanya Restaurant, Nellore, Andhra Pradesh A staple of Andhra Pradesh, this mouth watering dish is credited to the fish in the Bommidayila region. This dish takes you back to the aromatic and spicy journey of Hyderabadi cuisine. 8. Recipe by Chef Swajib Chatterjee, Hotel Swasti – Orissa A classic from Orissa, this one is not just another curry. What makes it stand out is the bold flavour of turmeric in which Rohu is marinated, then fried and curried.9. Recipe by Chef Aditya Bal This Bengali favourite is delicately marinated, spiced and cooked in a yogurt-based gravy. 10. Recipe by Chef Laiju Jameson, Taj kumarakom, Kerala A creamy fish curry made with coconut milk, spices and shallots. This curry goes best with appams.
How do you thicken fish curry?
Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.
How healthy is fish curry?
Is fish curry healthy? – Yes! Fish is an incredibly lean source of protein, coconut milk is filled with healthy fats, and the fresh herbs and spices are all loaded with vitamins and minerals. Overall, this is a fantastic dish to incorporate into a healthy diet. If you’re looking for a low-carb meal, try serving it over cauliflower rice. It’s delicious!
What are the 4 types of fish?
Kingdom: Animals Phylum: Chordata Class: Myxini Cephalaspidomorphi Chondrichythyes Osteichthyes Order: 62 Family: 491 Species: About 24,500 Fish form the largest group of vertebrates. There are Four Classes of fish that we lump together though they are only distantly related to each other.
The four groups of fishes are: Jawless Fishes (2 classes), Cartilaginous Fishes, and Bony Fishes. Jawless fish have round mouths. Many are parasite fish and will attach to a host fish to feed. In central Illinois we have sucker fish that fit in this category. Cartilaginous fish have no bones. They are held together with cartilage, like the bendy stuff in the tip of our noses.
Sharks are the well know cartilaginous fish. Bony fish are the most common. Blue Gill, Carp, Bass, Crappie, Walleye, are central Illinois’ examples of these fish. Fish have scales and are cold-blooded. Fish can live in salt water or fresh water environments, although a few species can move between the two.
- Fish are built for water.
- They usually have a streamlined body with smooth scales.
- They have fins to provide power, steering and stability.
- All fishes have gills for extracting oxygen from the water.
- Plecostomas -Range: tropical northeastern South America Scientific Name: Hypostomus plecostomus, The suckermouth catfish or common Plecostomus is a tropical fish belonging to the armored catfish family, named for the armor-like longitudinal rows of scutes that cover the upper parts of the head and body.
It has a sucker-like mouth, which allows it to adhere to a surface, as well as to hold and rasp at food. This omnivorous species feeds on algae, aquatic plants, and small crustaceans.
How do I make creamy fish curry?
Recipe FAQs – Can fish curry be reheated? If the fish you used was fresh, rather than frozen and thawed, you can safely reheat the curry either in the oven or on the stove top. Just make sure to heat it through until it’s bubbling hot. What fish is better for fish curry? I prefer white fish for curries, they are a lot more mild and soak up the Indian flavours a lot better. If you’ve tried this INDIAN FISH CURRY WITH COCONUT MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
▢ 3 monkfish fillets ▢ 1 onion ▢ 3 cloves of garlic ▢ 1 tablespoon chopped ginger ▢ 1 tin full-fat coconut milk (400 g, 13 oz) ▢ 1 tin chopped tomatoes (400 g, 13 oz) ▢ 2 tablespoon vegetable oil ▢ 1 tablespoon garam masala ▢ 1 teaspoon turmeric ▢ 1 teaspoon ground cumin ▢ 1 teaspoon ground coriander ▢ ½ teaspoon chilli powder ▢ fresh coriander or parsley to garnish ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper
Heat up the oil on a low to medium heat. Peel and chop the onion, and fry gently until translucent. Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds. Add the spices, salt and pepper, and give it a good stir. Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in. Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through. Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.
I tend to use chopped tomatoes for all sorts of sauces – they are cheap, easy to use, and just convenient to store in a cupboard and use whenever you need to. But, of course, fresh tomatoes can be used as well if you happen to have some juicy, well ripe tomatoes. I wouldn’t recommend fresh tomatoes when they are not in season – they are pretty much tasteless, and the sauce won’t be as rich and flavorful, hence why l’d rather go for the canned ones. If you do use fresh tomatoes, add them after you add the spices, and leave to cook for a few minutes until they become mushy – add the coconut milk after, in this way you make the most of the delicious tomatoes. ALWAYS USE FULL-FAT COCONUT MILK – the lighter one is pretty much just coloured water – it won’t bring any goodness to the sauce, and the curry will be rather bland. Make sure you use the coconut cream in it too – and you get one creamy, rich and fragrant sauce to lick you fingers clean.
Calories: 85 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 6 g | Cholesterol: 1 mg | Sodium: 298 mg | Potassium: 71 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 74 IU | Vitamin C: 3 mg | Calcium: 15 mg | Iron: 1 mg
What is the benefits of fish curry?
Healthy Diet – Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
Healthy Fish Recipes Learn how to properly cook fish and try some healthy recipes. Healthy Fish Guide Choose seafood that’s low in contaminants and high in health benefits.
What is the healthiest way to cook fish?
Poaching and Steaming – Poaching and steaming are cooking methods that use water or other liquids during the cooking process. Poaching involves submerging your fish in a liquid such as water, milk, stock or wine while cooking in the oven. Steaming is often carried out in a specially designed pot or appliance, and uses hot, vaporized water to cook your fish.
Neither poaching nor steaming add oil or fat to the fish, so using these methods won’t add calories or change the fats in your fish ( 50 ). Poaching and steaming also cook fish at slightly lower temperatures than other methods, which helps preserve nutrients and is thought to minimize the formation of harmful chemicals like HAs and PAHs.
One study suggested that the longer cooking time required to steam fish may increase the number of cholesterol oxidation products. These are potentially harmful compounds formed when cholesterol is heated ( 51, 52 ). However, both steaming and poaching are considered healthy, since their lower temperatures and lack of cooking fat help preserve the beneficial omega-3 fatty acids in fish better than other cooking methods ( 45 ).
Which fish is known as Indian fish?
Which fish is very tasty in India?
TOP FISHES TO EAT IN INDIA Fish have been an essential part of our food as far as the history of humanity goes. With 97% of the earth under water, fishes have always been a great source of food for man and animal alike. The broad diversity, easy availability and its nutrient content and number of other reasons make fish a hit across the globe.
Fishes or should we be more precise seafood is prestigiously known as a ‘health food’ all over the world. A lot of renowned and honorable organizations have sung the glory of seafood b stating the various benefits it offers to its consumers. Despite sounding appealing, you can not jump into the ocean and eat the first thing you catch.
You need to know about the fishes completely and also the ones that are best for your health. This blog intends to feed you with all the information you need to know about the fishes you must eat to maintain a great health. You will also learn about the fishes that will help you keep the protein-rich diet.
- So, come and dive with us in this nutritional marine world.
- We get fishes from two major source that is fresh water and salt water.
- Freshwater ships live in non-saline water.
- Amongst all the fishes we know around 41% are from freshwater.
- Fortunately, a lot of them are found in India.
- Whereas the fishes that survive in salt-rich water are known as saltwater fishes.
Seafood does not just contain fishes but a lot of other edible marine animals like prawns, shrimps, lobsters, crabs, and oysters. Considering all the do’s and don’ts, we have shortlisted the bets 10 Indian fishes or seafood best for your health.1. Rawas (Indian Salmon) Rawas is one of the most loved and popular edible fish.
- Rawas is widely available in India and is famous for its pink to orange meat with a mild flavor.
- It is specifically an oily fish, which means it consists of oil almost all over its body.
- A salmon fillet, which is a boneless piece of fish is said to have around 30% of the oil.
- This oil is though great for your health containing Omega 3, Vitamin A, and Vitamin D.2.
Katla (Indian Carp or Bengal Carp) Katla is a freshwater fish and is majorly found in the lakes and rivers of Assam and North India. A fully-grown fish can weigh up to 2 kg. It is a very widely consumed fish again oily. The fish is a rich source of essential fatty acids and protein.
- Atla contains a pretty good ratio of omega6 to omega 3 which is 0.7.
- The mercury level in this fish is moderate, which is safe enough to eat.3.
- Rohu (Rohu or Carpo Fish) Rohu is a freshwater fish and is a member of Carp family.
- The fish is majorly available in Northern as well as central India.
- The fish averagely weighs up to 2 kilograms and is mostly consumed for its meat.
It is again rich in Omega Fatty acids.4. Bangda (Indian Mackerel) Indian Mackerel or popularly known as Bangda belongs to the list of staple fishes of India. It is a saltwater fish found in the Indian Oceans and the seas around. The fish is oily and therefore is a great source of protein and Omega 3.5,
Rani (Pink Pearch) Rani is a very common freshwater fish in India. The fish is pink in color, small in size and with a mild flavor. The fish is called as lean fish since it has only 5% body fat. If having protein is your only intention then this fish is a great option.6. Surmai (King Fish/Seer Fish) The fish is extremely popular as well as an expensive one.
It is most popular in South and Central India. Surmai is categorically mackerel and is rich in protein, omega 3 and other vitamins.7. Pomfret Pomfret is an exotic fish that is extremely enjoyed in India. It falls under the category of butterfish vastly found in South Asia including the Indian Ocean.
- The fish is not an oily one and has white meat which is highly-delicious.
- Silver, white and black pomfret are popular in India.8.
- Hilsa National fish of Bangladesh.
- Hilsa is very popular in Odisha, West Bengal, Assam, Andhra Pradesh.
- It contains a high ratio of Omega 6 to Omega 3 which is 0.1.
- This delicious fish has a tender meat.9.
Kekda (Crab) Kekda is not a fish but is a very healthy seafood. Crab meat is as healthy as any oily fish. It is also rich in Selenium that reduces the dangerous effects of mercury.10. Jhinga (Prawns and Shrimps) Both Prawns and Shrimps can be found in salt water as well as fresh water.