Fish Curry (2024)

FAQs

Which fish is best for curry? ›

Sardine, mackerel, pomfret, flying fish, threadfin bream, trevally and mullet are great for curry. But each one tastes good in a matching recipe or curry. That depends. On one hand, fish with a fairly strong taste, like Salmon, Tuna, Carp or Rohu, Ilish, etc.

Fish curry is a popular dish that can be enjoyed as a part of a healthy meal. If eaten on its own as a meal, fish curry is a pure source of protein with low carbohydrates. But when pairing it with a carb like white rice (high GI) may cause hyperglycaemia, leading to a poor food score.

For instance, the Bengali-style fish masala, known as "Machher Jhol," is a delicate and light preparation with a blend of mustard oil, ginger, and spices. In contrast, the Goan fish curry showcases the flavours of coconut, tamarind, and fiery red chillies.

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

To reduce the bitter taste in fish curry, you can try a few methods. Adding a bit of sweetness, like a pinch of sugar or a splash of coconut milk, can balance the flavors. Additionally, incorporating acidic elements, such as lemon or tamarind, may help neutralize bitterness.

The Fishy Element

Shrimp paste is a key part of Thai curry, but you can also replace it with more available fish sauce. I always have a bottle on hand to add flavor to stir-fries and curries as needed. For vegetarian and vegan curries, leave it out completely.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

This Spicy and tasty Fish Curry is made with onions, tomatoes, spices and coconut. Fish curry is renowned as one of the most favourite dish of many people around the world. Serve this curry or Fish masala with chapati, naan or roti as you prefer but our family favorite is with steaming plate of kerala red rice.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid.

Fish curries taste nice if tangy. So lemon can go great with it. If the fish curry is very spicy , lemon is WorldFamous to lower the spiciness..

What Colour curry is best for fish? ›

Yellow Curry

In addition to the turmeric, curry powder is pounded combined with coriander seeds, cumin, lemongrass, galangal or ginger, garlic, and yellow or red chili. The paste is often combined with coconut milk and used in fish stews.

Indian Salmon –

Known as Rawas or Gurjali, this is a popular fish found across India. It is known for its distinctive pink colour and a mild taste. The oily fish is vitamin-rich and contains a good quantity of Omega-3 fatty acids too.

Fish - For frying you can use any firm white fleshed fish. We love to use seer fish or paarai meen. Make sure you make deep slashes on the fish if you are frying it whole. Spices - the basic combination of spice powders are chilli , coriander, turmeric, black pepper and garam masala.

Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.