Fish in curry sauce

Category: Fish dishes
Fish in curry sauce

Ingredients

Fillet of dense fish or raw shrimp 0.8-1 kg
Coconut milk (can be substituted with 10% cream) 250 ml
Pureed onions 200 ml
Puréed ginger root 120 ml
Chilli 4cm pod
Carnation 4 things.
Cardamom 5 boxes
Cinnamon 1 stick
Bay leaf 3 pcs.
Kumin (zira) 1 tsp
Turmeric (powder) 2 tsp
Sugar 1.5 tbsp. l.
1/2 lemon juice
Salt
Garam masala
Parsley / cilantro

Cooking method

  • Preparation
  • Puree the onion in a blender or grate it on a very fine grater. It will take 1 cup.
  • Purée the ginger root. It will take a little over ½ cup.
  • Finely chop the chili pepper (4 cm pod) without seeds.
  • Quickly fry (dry) the cumin in a skillet and grind in a mortar / mill.
  • Remove the cardamom seeds from the boxes.
  • Fish in curry sauce
  • Any boneless saltwater fish with dense meat will do. Cut the fish into small pieces, if the fillet is not dense, then it is better to roll it in flour or turmeric powder before frying. If you are cooking small shrimp, naturally you do not need to chop them.
  • Fry the fish until browning, no need to bring it to full readiness.
  • Preparation
  • Pour olive / vegetable oil into a heavy-bottomed saucepan / saucepan over medium heat, heat. You can also cook in a wok over high heat.
  • We consistently lay:
  • - cardamom
  • - cinnamon
  • - cloves
  • - chile
  • - bay leaves
  • - onion (after laying the onion, stir it a little, heating the puree)
  • - sugar (it is better to use cane brown)
  • - ginger (stir again to warm the puree)
  • - cumin (cumin)
  • - turmeric
  • Pour in coconut milk / cream and lemon juice, and season with salt.
  • We put the fried fish fillets / shrimps, and, if necessary, dilute the sauce a little with water (if the fish was rolled in flour, this can provoke an excessive thickening of the sauce).
  • When it boils, immediately reduce the heat to a minimum and leave it to simmer over low heat for 5-10 minutes, depending on the size of the fish pieces.
  • You can sprinkle with garam masala (spice mix) and chopped parsley / cilantro before serving.
  • Serve with rice.
  • Fish in curry sauce
  • Bon Appetit!

The dish is designed for

5-6

Note

Inspired by the recipe of Harry Rhodes, who had an internship in India, and my mother, who perfectly fulfills this recipe, spied on him on the Tele-Cafe TV channel. A very aromatic and easy to prepare dish. I never suspected curry would be so easy to make. The secret of success is the preparation of the ingredients, and then only have time to follow your own hands, everything happens very quickly

Ru
Arka, can I ask an indecent question?
If you replace the selection of spices with a ready-made curry mixture, will it turn out completely unkosher or will it go for the countryside? I understand that freshly ground spices are a separate story, but it's a little lazy to mess around with rubbing / crushing
Arka
Quote: Ru

Arka, can I ask an indecent question?
If you replace the selection of spices with a ready-made curry mixture, will it turn out completely unkosher or will it go for the countryside? I understand that freshly ground spices are a separate story, but it's a little lazy to mess around with rubbing / crushing
Ru, what kind of countryside is this?
I am telling you how to simplify your life. If spices are lazy to grind, leave whole. But don't take ready-made powders! I beg you!
You will try once, you will not regret
Arka
Countrywoman, I can share cardamom and cumin
Ru
I am friends with zira in life.Not a single preparation of rice porridge with meat is complete without it (to call it pilaf in front of such a plovdist as you, my tongue does not turn. I go lick my lips near the appropriate Temka and have even scouted where the cauldrons are sold. It remains to mature for a purchase)
And cardamom is found, but ground. as I heard it is also completely indecent
So for the sake of sports interest, you need to get out to the mosquito and get hold of the original. Yes, and garam masala (also a dark horse for me) is found there.
And the fish recipe intrigued. I will certainly get to him and then I will come honestly to report on the results
Arka
We prepare spicy mixtures ourselves - it's simple and delicious!
We will make blanks of dry spices, which we will store in hermetically sealed glass jars and use as desired, adding only fresh ingredients such as chili, garlic or ginger root.


Mixture CURRY universal (suitable for both fish and meat):

1. Shambhala (fenugreek / fenugreek)
0.5 tbsp. l.
2. Cumin (zira)
0.5 tbsp. l.
3. Black pepper peas
0.5 tbsp. l.
4. Carnation
1 tsp
5. Cardamom (get the seeds out of the boxes)
1 tsp
6. Fennel
1 tsp
7. Coriander
1 tbsp. l.
8. Turmeric (powder)
1 tbsp. l.
9. Ginger fresh (mashed)
3 tbsp. l.
10. Chili pepper (finely chop)
2 tbsp. l.
11. Garlic (finely chop)
3-4 cloves


For preparation, increase the amount of dry spices proportionally.
Fry spices No. 1-7 (45-60 seconds) in a dry hot frying pan until lightly browned, placing them in the pan in the order given above (this is due to the different times it takes to fry each of the spices).
The mixture can be immediately ground into a powder in a coffee grinder or mill and turmeric added. You can store the dry mixture for a couple of months. Shake well before use. Remember to add the remaining fresh ingredients # 9-11 when cooking.
Mixture GARAM MASALA:

1. Cinnamon (stick ~ 10 cm)
0.5 pcs.
2. Cumin (zira)
1 tbsp. l.
3. Black pepper peas
1 tbsp. l.
4. Carnation
1 tsp
5. Cardamom (get the seeds out of the boxes)
1 tsp
6. Coriander
2 tbsp. l.
7. Nutmeg (grate)
0.5 tsp


For preparation, increase the amount of spices proportionally.
Fry the spices (~ 60 seconds) in a dry hot skillet until lightly browning, placing them in the pan sequentially in the order given above (this is due to the different times it takes for each spice to fry).
The mixture can be immediately ground into a powder in a coffee grinder or mill. You can store the dry mixture for a couple of months. Shake well before use.
celfh
Arka, thank you very much!!!!
Arka
Quote: celfh

Arka, thank you very much!!!!
Tatiana, to your health!

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