Fish Curry | How To Prepare Fish Curry | Sea Food Recipes

Preparation time : 20 mts

Cooking time : 20 mts

Serves : 4 people 

Ingredients: 

1 lb mackerel fish / Bangda

1 Onion finely chopped

2 tbsp Oil

1 tbsp finely chopped Garlic

1 tsp Coriander powder

1 tbsp Red Chilli powder

1/2 tsp Garam masala

1 tbsp Tamarind Pulp

1 tsp Turmeric powder

1 tsp Ginger Garlic paste

1 tbsp Lemon juice

1 cup fresh coconut

Method :

Rub salt and lemon juice on fish pieces very well and keep for 20 mts.

Take fresh coconut in to mixie pot, add garam masala, red chilli powder, water and grind to make smooth puree.

After 20 mts wash fish very well under cold water and pat dry using paper towel.

Once fish is dried to that add ginger garlic paste, turmeric powder and keep aside.

Heat up oil, add chopped onion and cook until onion becomes soft.

Add chopped garlic and cook for a minute.

Add coriander powder and cook for 2 mts.

Add coconut paste and cook for 7 mts.

Add water, mix, add salt, tamarind pulp and mix well.

Add fish pieces, cover and cook for 5 mts.

After 5 mts open cover flip the fish and cook for 5 more mts.

Fish curry is ready to be served. Serve hot with Rice Roti or Jawar Bhakari!

Thai Style Prawn Green Curry | Sea food prawns curry

Ingredients:

1. Thai Green curry paste 4tbsp.
2. Coconut cream 1 can
3. Water 1/2 cup
4. Prawns 1/2 kg.
5. Kaffir lime leaves 4 (optional)
6. Fish sauce 2tbsp.
7. Vegetable oil 4tbsp.
8. chillies 2 (optional)

Method:

•  Heat vegetable oil in a wok.
• Add thai green curry paste and water.
• Stir fry until an aroma develops then lower the heat.
• Add coconut cream.
• Bring to boil.
• Add prawns, kaffir lime leaves and fish sauce.
• Simmer until cooked through.
• Add chillies.
• Cook for another minute.
• Take out in a dish.
• Serve with boiled rice.

Nadan Meen Kari | Kerala Style Fish Curry Recipe

This Nadan meen kari is traditional Kerala recipe. It’s a red spicy curry which uses kodumpuli (Malabar tamarind) and shallots and tastes delicious with rice or kappa (Cooked Tapioca). You can use sardine or any other fish.

Ingredients

• 500 grams fresh sea fish (sardine, mathi, seer or any other fish)
• 1 cup shallots, chopped
• 2 small tomatoes, pureed
• 1-1/2 teaspoon ginger-garlic paste
• 1/2 turmeric powder
• 1 tablespoon red chili powder (add more if you like more spicy)
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1-1/2 teaspoon pepper powder
• 3 - 4 pieces kodumpuli (malabar tamarind)
• 4 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• salt to taste
• water

• Directions for Nadan Meen Kari | Kerala Fish Curry

  1. To prepare Nadan Meen Curry or Kerala Style Fish Curry, Clean the fish well and cut into pieces. Add salt and turmeric powder to the fish and let it sit for 15 minutes.
  2. Then wash the fish again well. Add 1 teaspoon of salt, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder. Rub it all over the fish, place them inside the fridge and leave it to marinade for 30 minutes to 1 hour.
  3. Heat coconut oil in a clay pot. When oil turns hot add mustard seeds and wait till it crackles. Then add chopped shallots and sauté till onions turn pink.
  4. Add ginger-garlic paste and cook till raw smell of the paste is gone.
  5. Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
  6. Mix all the spice powder with 1 tablespoon water into a thick paste. Add this paste into the pan and cook for about 3 minutes.
  7. Add 1 cup water and bring it to boil. Add salt to taste and continue to boil for another 3 minutes.
  8. Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
  9. Now add the marinated fish, reduce flame, cover and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.
  10. Turn off flame. Nadan meen kari is ready to be served with steamed rice.

Malwani Crab Curry | Seafood Recipes

Malwani crab curry special recipe of sea food

When it comes to seafood crabs are the most sought after! Watch this video to learn how to make Malwani Crab Curry. 

Ingredients

2 tablespoons Malwani fish masala 
5-6 medium crabs, cleaned, unshelled with abdomen and claws 
5-6 medium crabs, tiny claws
Salt to taste
¼ teaspoon turmeric powder
2 tablespoons oil 
3 tablespoons chopped onion 
½ cup fresh scraped coconut
½ cup dried grated coconut
1 tablespoon minced garlic
1 teaspoon red chilli powder
1 teaspoon lemon juice
1 tablespoon chopped fresh coriander leaves 

Method

1. Take the crab abdomens and large claws in a bowl. Add salt and turmeric powder, mix and set aside to marinate.
2. Heat 1 tablespoon oil in a non-stick pan. Add 2 tablespoons chopped onion, mix and sauté till golden.
3. Add fresh coconut, mix and sauté for 2-3 minutes. Add dried coconut, stir and sauté till brown. Remove from heat and cool to room temperature.
4. Extract the juice from the small crab claws by grinding in a mixer jar with ½ cup water. Strain into a bowl.
5. Grind together the coconut mixture and garlic with ½ cup water into a fine paste. 
6. Heat remaining oil in a non-stick pan. Add remaining onion and sauté till golden.
7. Add prepared paste, mix well and cook for 1 minute. Add chilli powder and Malwani fish masala and mix well. Add little water, stir to mix and simmer for 2-3 minutes.
8. Add the marinated crab abdomens and large claws, mix well and bring to a boil. Reduce heat, cover and cook for 3-4 minutes.
9. Add the strained crab juice, mix well and cook for 2-3 minutes. 
10. Add lemon juice and mix well. Add chopped coriander and mix well.
11. Serve hot.

Bengali Mustard Fish Curry Recipe | Delicious Fish Curry

Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.