Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, light and tasty fish curry. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Fish Moilee / Fish Curry Recipe Learn how to make Meen Moilee (Fish In Coconut Sauce), a delicacy from Kerala with Saloni. It's a light and simple yet tasty. In this recipe you will learn easiest way to cook Fish curry.
Light And Tasty Fish Curry is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Light And Tasty Fish Curry is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have light and tasty fish curry using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Light And Tasty Fish Curry:
- Take 2 Firm white fish fillets/steaks
- Prepare 2 Kafir lime leaves
- Take 1 dash Olive oil
- Take 1/2 tsp Fennel seed
- Make ready 1/2 tsp Cumin seed
- Prepare 1/2 tsp Coriander seed
- Prepare 1/2 tsp Turmeric
- Prepare 2 clove Garlic
- Prepare 1 Thumb ginger
- Prepare 2 Green chillis
- Make ready 1/2 tsp Red chilli flake
- Make ready 1/2 small white onion
- Make ready 1/2 tsp Fenugreek
- Take 1 pinch Salt and black peppercorns
- Make ready 2 Firm tomatoes
- Make ready 2 tbsp Natural unsweetened yoghurt
- Take 1 bunch Fresh coriander
Hi I have tried this kottayam fish curry. Thank you for availing the preparation….expecting more different fish recipes from. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Curry Fish Spicy Tasty Fish Curry. Tuhansia uusia ja laadukkaita kuvia joka päivä.
Steps to make Light And Tasty Fish Curry:
- Chop the fish into decent size chunks, I used swordfish but any firm white fish such as shark or monkfish will do, season the fish with the salt and sprinkle over he fenugreek, set aside.
- Very finely chop the onion and green chilli, set aside.
- Roughly chop the ginger and garlic. Then in a pestle and mortar, roughly grind the peppercorns, cumin, coriander and fennel seed. Add to this the ginger and garlic and turmeric, grind and mix to a paste.
- In a pan, add the oil and lime leaves and heat for 2 minutes but be careful the leaves don't burn. Add the onion and chilli and cook for a further minute stirring so the onions don't burn. Add the spice paste from the pestle and mortar and cook, stirring for approx 5 minutes. As the oils release from the seeds you should get a lovely smell from the pan!
- While doing this, add a dash of water as needed so it dosnt become too dry. Chop the tomatoes and add to the pan with the red chilli flakes, keep stirring. Allow the tomatoes to soften, add a dash of water as necessary, cook for about 10 minutes untill you have a curry mix which is thickening with the softened tomatoes nicely.
- Add the fish and cook for 5-10 minutes untill the fish is cooked through. When the fish is almost done add the yoghurt and the fresh coriander. Heat through for a few more minutes then take off the heat and serve straight away.
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