Top 40 Recipes - Simply the Best

Best Simple and Easy Fish Curry Recipes

Fish has a soft and delicate texture, and has fragile flavors. Curry can be strong and overpowering. The trick for a wonderful fish curry is simplicity and restraint so that the curry flavor accentuates rather than kills the delicate flavor, color and texture of the fish.

A good fish curry starts with good fish. It should be very fresh and preferably white firm fish that does not disintegrate when cooked. Otherwise your curry may turn to a mushy soup.

Large fillets and stakes of large fish species such as swordfish, mackerel, snapper or other similar species is best, but smaller fillets can also work well if left in large pieces.

A classic long cooked meat curry is designed to make the meat tender and allow the flavors to penetrate into the meat pieces. This is not necessary with fish, which takes only a few minutes to cook, and will disintegrate if over cooked.

This means that the fish in curries does not need to be slow cooked for hours. The trick is to slow cook the vegetables and spices, to fully develop and combine the flavors, but to add the fish at the last minute, especially for delicate Asian style fish curries.

Enjoy the collection of the best ever fish curries that area simple and easy to prepare.

Classic Quick Fish Curry with Tamarind, Tomatoes and Chillies

Ingredients

• 1 teaspoons salt
• 30 fresh curry leaves (or similar if available)
• 1/2 cup tamarind liquid
• 4 tablespoons rice bran or grape seed oil (or similar frying oil with a high smoke point)
• 1 large onion, finely chopped
• 3 garlic cloves, finely crushed
• 2 tablespoons Indian curry powder
• 1 tablespoons brown mustard seeds
• 400 g (14 oz) can tomatoes, chopped
• 2 green chillies, roughly sliced, and including with seeds
• 800 g firm fleshed fish fillets (snapper, mackerel, tuna or similar) cut into 5 cm (2 inch) chunks

Method

Heat the oil in a heavy-based frying pan or saucepan over moderate heat. When the oil is hot, add the mustard seeds and sauté for about 30 seconds. Next, add the garlic and onions and stir fry gently until the onions are soft, slightly brown in color , and transparent (about 10 minutes). Add the curry powder and curry leaves and sauté for about 2 minutes. Add the green chillies, tomatoes, tamarind liquid and salt and simmer the mixture, stirring occasionally for about 10 minutes until the flavors are well combined and the liquid has reduced a little. Finally add the fish chunks, cook for only about 3-5 minutes. You only want to just cook the fish and allow then curry flavors to infuse into the fish. Slightly undercooked fish is far better than over-cooked fish. The large size of the fish pieces and minimal cooking ensures that then delicate flavors of the fish will be retained and on show.

Barbecued Fish Tikka Curry Recipe, Served with Fresh Mango Chutney

Ingredients

• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 tablespoon lemon juice
• 2 garlic cloves, finely chopped
• 200 g ( 7 oz) plain natural yoghurt
• 1-2 tablespoons fresh ginger, finely chopped
• 1 lemon or a lime cut into wedges for serving
• 100 g (3 oz) baby spinach leaves or similar fresh herbs
• 4 salmon, tuna, swordfish or ocean trout fillets, skinned

Ingredients for the Fresh Mango Chutney

• 1 fresh mango, ripe preferred
• 1 small chilli, finely sliced
• 4 tablespoons mango chutney (prepared)
• 2 tablespoons fresh mint, basil or coriander leaves, broken into pieces

Method

Soak several the bamboo skewers in water for an hour or so. Otherwise use metal skewers. Combine the garlic, spices, yoghurt, ginger, salt and lemon juice in a bowl, and mixing well to provide a coating sauce for the fish pieces. Cut the fish into large bite-sized chunks suitable for skewering. Coat all the fish pieces with the yoghurt mixture, and set aside for about 30 minutes to develop the flavors.

To prepare the mango chutney, remove the mango flesh from the skin a seed. Combine the mango flesh with the prepared chutney and add a squeeze of lime juice, the mint and chilli. Mix to combine as a chutney.

Heat the barbecue to moderate and oil well. Thread three chunks of fish onto each skewer, at a time. Use twin skewers to stop the fish rotating. Barbecue the skewered fish in batches for about three minutes or until the pieces are lightly scorched on one side. Turn the fish over and barbecue of the other side for about 90 seconds. Set aside and serve with baby spinach, fresh herbs and wedges of lemon or lime.

Indian Style Fish Curry with Chickpea Raita

Ingredients

• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2 tablespoons plain flour
• sea salt and black pepper
• 1 lime or lemon, cut into wedges for serving
• 4 fresh fish fillets (firm flesh), about 800 g or 12 oz in total

Ingredients for the Raita

• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• 300 g (10 oz) plain yoghurt
• 1 garlic clove, crushed or finely chopped
• 400 g (12 oz) canned chickpeas, well-drained
• 1 tablespoon rice bran or grape seed oil for frying
• 2 tablespoons chopped fresh coriander leaves (or basil)

Method

Rinse the fillets well and ensure scales and bones are removed. Then, pat the fillets dry with kitchen paper dry. Cut fillet into 2-3 pieces. Mix the pepper, salt, cumin seeds, turmeric and flour in a shallow bowl. Coat each piece of fish well with the flour and spices mixture. To make the Raita, add the pepper, salt, coriander, cumin, lemon juice and garlic to the yoghurt and combine well. Add the drained chickpeas and set aside.

Next, heat the high smoke point oil in a heavy pan to moderate temperature. When hot, fry the fish pieces in batches until brown and crisp on both sides. Serve the fish immediately with lime or lemon wedges, topped with nigella seeds and a sprinkling of chopped fresh coriander.

Simple Red Thai Fish Curry

Ingredients

• 1/2 cup water
• 1 teaspoon Thai fish sauce
• 1 tablespoon Thai red curry paste
• 1 yellow capsicum, cut into thin strips
• 270 ml can light coconut cream (about 1 cup)
• 1 bunch broccolini, sliced or 10 snow peas halved
• 600 g (1 1/4 lb) white fish fillets, cut medium size chunks

Method

Mix the curry paste with the coconut cream and 1/2 cup water in a saucepan over high heat until the liquid boils. Add the capsicum and simmer for about 2 minutes. Add broccolini or snow peas and fish and simmer for about 3 minutes, or until the fish is just cooked. Add the fish sauce, stir and season to taste. Serve with lemon or lime wedges over steamed rice.

Brazilian Seafood Stew Recipe (Moqueca)

Ingredients

• 2 limes
• 1/2 teaspoon Kosher salt
• 1/3 cup chopped fresh cilantro
• 4 garlic cloves, finely chopped
• 6 head-on prawns or large head-on shrimp
• 1 (14 oz; 400 g) can full-fat coconut milk
• 1 small yellow onion, chopped (about 1 cup)
• 3 tablespoons dendê oil (red palm oil, or similar)
• 1 lb (500 g) fresh tomatoes, cut in into wedges (about 2 1/2 cups)
• 12 oz (340 g ) cod fillet (or similar firm flesh fish), cut into cubes
• 8 oz (250 g) sweet baby bell peppers or 2 bell peppers, any color, sliced
• 1 whole hot chile (red Scotch bonnet, bird’s-eye or similar) pierced all over with the tip of a knife

Method

Cut along the top of each prawn, behind the heat, remove the vein and wash away any remnants. Put the fish cubes in a large non-metal bowl and season with 1 teaspoon salt and the juice of 1 lime. Toss the fish pieces to coat and set aside. Next prepare the sauce In a large large, deep skillet or Dutch oven by firstly melting 2 tablespoons dendê oil (or similar) over moderate heat. Add the garlic and stir-fry until fragrant and softened (about 1 minute). Add the onions and stir-fry until translucent (about 2 minutes). Raise the heat setting to high, add the tomatoes, peppers, chili and 1/2 teaspoon of salt. Stir-fry, until the peppers are softened and the sauce thickens (about 4 minutes). Next, add the coconut milk, and reduce the heat setting to moderate. Simmer the sauce, stirring regularly, until the sauce thickens and reduces to a creamy consistency (about 10 minutes). Taste, and adjust the seasoning as required. Add 2 tablespoons of chopped cilantro and mix through. Transfer the prawns into the sauce in a single layer and cook for about 2-3 minutes. Turn the prawns over in the pan and add the cod. Cook until the fish is just cooked, about 2 to 3 minutes. Remove the pan from the the heat. Top with a drizzle of dendê oil and 2 tablespoons chopped cilantro. Serve immediately, with steamed rice, chopped fresh herbs and lime wedges.

Classic Sri Lankan Style Fish Curry Recipe (Kiri malu)

Ingredients

• 2 1/2 cups coconut cream
• 1 teaspoon sugar or honey
• 1 teaspoon of ground turmeric
• Steamed basmati rice, to serve
• 2 bird’s eye chillies (or similar)
• 1/2 cup grape seed to rice bran oil
• 2 stalks lemongrass, white part only
• 180 g (6 oz) red onion, finely chopped
• 1 long red chilli, thinly sliced on an angle
• 2 sprigs curry leaves, plus extra, to serve
• Salt and Freshly Ground Black Pepper to taste
• 200 g (7 oz) semi-ripe tomatoes, roughly chopped
• 1 large knob of fresh ginger, peeled and finely chopped
• 600 g ( 1 1/4 lb) barramundi fillets or similar firm fleshed fish, cut into large cubes

Method

Dry the fish cubes and rub all over with a pinch of salt. Using the back of a cleaver or a heavy chopper, bruise the lemongrass and chillies and then chop. Heat a wok or Dutch oven over moderate heat. Add the oil and when very hot add the onions and fry for 5 minutes or until soft and golden brown in color. Add the ginger, lemongrass, curry leaves and chillies and stir-fry for 4-5 minutes or until fragrant and well combined. Add the tomatoes and cook gently for another 5-6 minutes. Add the turmeric, 1/2 cup of water, and the coconut cream. Bring the mixture to the boil, and then lower the heat to low. Check the seasoning and add some extra salt, chillies and/or sugar, if required. Next, add the fish chunks and gently simmer in the sauce for about 5 minutes or until the fish is just barely cooked through. Serve the curry immediately with steamed rice, and extra curry leaves, fresh herbs and slices of fresh red chilli.

Malayali (Indian) Fish Curry Recipe

Ingredients

600 g ( 1 1/3 lb) halibut, or other firm white-fleshed fish fillets, cut into cubes
Steamed rice, to serve

For the Marinade

• 2 large pinches of salt
• 2 teaspoons lemon juice
• 1 teaspoon vegetable oil
• 1/2 teaspoons ground turmeric
• 1 large garlic clove, made into a paste
• 10 g (1/3 oz) ginger, peeled and made into a paste and the juice squeezed out (with your hands)

For the Sauce

• 50 g (1.75 oz) coconut cream
• 15 fresh curry leaves
• 1 large ripe red tomato
• 1 teaspoon garam masala
• 400 ml (1 2/3 cups) can coconut milk
• 1/3 teaspoon fenugreek seeds
• 2 teaspoons ground coriander
• 2/3 teaspoons ground turmeric
• 1 1/2 teaspoons ground fennel
• 1/4 teaspoon red chilli powder
• 2 medium onions, finely chopped
• 2/3 teaspoon brown mustard seeds
• 140 ml (2/3 cup) coconut oil or rice bran oil
• 30 g (1 oz) finely chopped or grated ginger
• 2 tablespoons white wine or other vinegar
• 45 g (1/5 oz) garlic cloves (about 10-11 large cloves)
• salt and freshly ground black pepper to taste
• 4 small hot Indian green chillies, pricked with the tip of a knife

Method

Combine all the marinade ingredients, together in a large bowl. Add the fish pieces, toss to coat and then set aside for 15-20 minutes to marinate. Next heat 1/4 cup of rice bran or grape seed oil in a large non-stick saucepan or Dutch oven over moderate heat. Add the fenugreek and mustard seeds and cook for 1-2 minutes until the seeds start to pop. Then, add the curry leaves and onion with a pinch of salt. Cook until the onions are soft and golden brown in color. Next, add the ginger and cook for another 30-45 seconds or until fragrant. Next blitz the tomato and garlic in a blender or food processor until smooth. Add the tomato paste to the onion mixture in the pot. Add the ground spices, then season to taste with salt, pepper and chillies. Cook for about 10-12 minutes and then add the coconut milk, the vinegar, 1 1/2 cups of water and the green chillies. Bring the mixture to the boil and cook for about 5 minutes. Then, taste and adjust seasoning if required.

Next, heat 2 tablespoons of grape seed or rice bran oil in a non-stick frying pan over high heat until starting to smoke. Fry the fish for only about 1-3 minutes or until golden brown, but not cooked through. Transfer the fish to the pot containing the sauce. Add the coconut cream and simmer the mixture very gently for 1-3 minutes or until the fish is just barely cooked through. Serve hot with steam rice, fresh herbs, extra chilli slices.

Jamaican Style Coconut Curry Fish

Ingredients

For the Jamaican Curry Powder If unavailable)

• 2 tablespoons all spice
• 1 tablespoon cumin seeds
• 1 teaspoon nutmeg ground
• 2 tablespoons ginger ground
• 1 1/2 teaspoons black pepper
• 2 1/2 tablespoons turmeric ground
• 1 tablespoon coriander seeds ground
• 2 tablespoons fenugreek seeds ground
• 2 tablespoons yellow mustard seeds dry
• 1 whole clove dried, (use about 1/4 teaspoon ground)
• 1/2 teaspoon scotch bonnet peppe ground, (or cayenne pepper)

For the Fish Dish

• 1 lime
• Kosher salt to taste
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon grated fresh ginger
• Freshly cracked black pepper to taste
• 1 (14-ounce; 400 g ) can coconut milk
• 1 1/2 tablespoons Jamaican curry powder
• 2 medium red bell peppers, de-seeded and sliced into 1/4-inch-thick strips
• 2 medium green bell peppers, de-seeded and sliced into 1/4-inch-thick strips
• 4 (6-oz; 170 g) fillets frozen fish, such as whiting or cod, or firm fresh fish cutlets

For Serving

• White rice or couscous, for serving
• 2 scallions, trimmed and thinly sliced, for garnish
• Fresh cilantro leaves and tender stems, for garnish

Method

For the Jamaican Curry Powder

Lightly toast the whole grain spices, in a dry pan over low heat for about 3-5 minutes, or until the spices start to release their aromas. Then, grind all the ingredients in a coffee grinder. Note: You may skip the toasting and just combine and grind all the spices together. Store in an airtight container for up to 6 months.

For the Fish Dish

Heat a medium size saucepan with deep sides or a Dutch oven over moderate to high heat. Drizzle in olive oil to cover the bottom of the pan. Add the onion, green and red bell peppers and, and stir-fry until just softened, about 3 to 4 minutes. Season with salt and pepper. Remove the peppers from the pan and set aside. Add the curry powder to the pan, and toast for about 1-2 minutes, while stirring constantly. Add the garlic and stir-fry until fragrant, about 30-45 seconds. Add the grated ginger and stir-fry until fragrant, about 30-45 seconds Add the fish and the coconut milk. Cover the pan and simmer over moderate to low heat until the fish is cooked and starts to flake, about 18-20 minutes. Adjust seasoning with salt, pepper and a squeeze of lime juice to taste into the pot over the top and garnish with scallions and cilantro. Serve with white rice or couscous.