Fish recipes curry

These fish fillets are cooked in a very spicy curry sauce. Its preparation is extremely simple, so the preparation will take the same time as the fish is cooked.The recipe is simple to prepare and it has a very rich flavor of curry fish

fish recipes curry

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  • What is curry

Curry, although widely used and one of the most widely used condiments in the world, comes from India. The word by which this spice was known was Kari, which means sauce or spice in Tamil, a language spoken in South India. There they made dishes with a very characteristic flavor, penetrating and spicy, and they did it with the curry leaf.

Although the flavor is just as characteristic, the leaves extracted from this tree should not be confused with the Curry as we know it today, which is a mixture of spices.

It is generally adopted in the West to describe a set of dishes prepared with a mixture of spices, more or less spicy, developed in the cuisines of Asia, East Asia and Southeast Asia. These dishes were distributed in Europe by the United Kingdom and Holland, transferring the knowledge acquired in their colonies in the 18th century.

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fish recipes curry

This dressing, as we mentioned, cannot be considered a spice in itself, since it is made from a mixture of several spices: turmeric, coriander, cumin, cardamom, chili, nutmeg, ginger, cinnamon, cloves. .. Currently, there are many varieties of curry, as each cook adds or removes the seasoning they want from their recipe 🙂 However, there is always a clear basis to prepare it.

  • ¿Curry?

¿What exactly are we talking about when we use this word? ¿ Is it a dish, a spice, a plant or just an industrial preparation to give our dishes an oriental touch? The great gastronomic dictionary Larousse Gastronomique defines curry as «a mixture of spices of Indian origin, powder or paste». But he adds that «it also designates the dish seasoned with this yellow mixture.»

  • ¿What exactly does that combination wear?

fish recipes curry

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Anjalina Chugani, a cook of Indian origin living in Barcelona and called «the head of spices», explains to Comer the origin of dishes called curries (meat, vegetables or fish). «It was the British who invented this concept.» In fact, “the word kari in Hindi means sauce. Since the British who came to India during colonial times loved sauces, they began to adapt traditional Indian dishes by adding a lot of sauce to them.

This mixture of spices that we find in supermarkets labeled «curry» does not exist in India because «each cook makes her mixture in her own way». That is why the dishes called «curries» have hundreds of versions. “These salsa dishes are completely different in one region or another of the country.

If there are dishes called curry in India it is because the name of the British is already installed and fully expanded. This way it is easier to explain yourself and for everyone to understand. «

  • ¿What’s in that spice mix?

fish recipes curry

The mixture of spices that we call curry and with which we prepare these sauces can vary according to each cook or region. “The base can be turmeric, but there is no formula. I have my curry, which will be unlike any other, ”says Chugani. If we go back to the pages of Larousse Gastronomique, we read that a classic composition has, for example, the three essential ingredients of turmeric, coriander and pepper; but also cloves, cardamom, ginger, nutmeg, tamarind or pepper. Same fennel, caraway, ginseng, dried basil, mustard seeds, cinnamon …

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In addition, depending on the country, certain components or others are added to these spices to make the sauces. In Sri Lanka, for example, coconut milk and yogurt are used; in Thailand dried shrimp paste; «In India, curry is smooth, liquid, dry or powdered, and its color ranges from white to golden brown or red, including green,» says the French dictionary.

  • Curry leaves

fish recipes curry

In addition to the combination of spices and dishes that include sauces made with these spices, there are also curry leaves. They are used in cooking, but despite their name, they have little to do with seasonings. In this case, it is a plant of the Rutaceae family, native to India, with pointed leaves.

Leaves with an aroma reminiscent of sage, citrus fruits and a slightly spicy background that are incorporated into rice, vegetable, meat or fish dishes. In addition to cooking, they are also used in Ayurvedic medicine for their supposed antidiabetic, antioxidant, anti-inflammatory or liver protective properties, among others.

  • How to prepare a fish curry

With its intense flavor and smooth gelatinous texture. That is why we will use monkfish that follows these characteristics and makes this dish a real delight, we start with the recipe, you will surely like it.

  • Ingredients

for 6 people

  • 6 pieces of monkfish
  • 1 onion
  • 6 tablespoons cornmeal
  • 1 tomato
  • 2 cloves of garlic
  • ½ cup parsley
  • 1 teaspoon margarine
  • ½ cup of fresh cream
  • 2 chicken bouillon tablets
  • 1 tablespoon curry
  • 3 tablespoons of sunflower oil

Step by step preparation

  • How to make fish curry

  • 1) In a large bowl we put the corn flour and after cleaning the fish, we rest it and the peppers and we pass it through the bowl to coat it well with flour, we take a pan and sprinkle it with oil, then we have it hot, We put the monkfish fillets and brown them on both sides. We have reserved.
  • 2) Peel the onion and cut it into small pieces, put it in a small saucepan, now the garlic, peel and cut and add them too, add the margarine and the peeled tomato, leave them for about 10 exciting minutes.
  • 3) Add to this the bouillon cube, the chopped parsley, a tablespoon of curry and finally the cream, if you see that the sauce is very thick add a tablespoon of water.
  • 4) We serve the fish with the sauce on top and a little sprinkled of black pepper.

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Here I leave you the superior and innovative fish recipes that are simple, fast and delicious in the menu below 👇 will love it! Try them today! Cook, enjoy … and then, if you want, share.🫕🙂

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