Fish Curry History & Origin:
Fish curry is a dish that has been enjoyed for centuries in many parts of the world. It’s difficult to trace the exact origin of fish curry, as it is a popular dish in many different cultures. However, it is believed that fish curry originated in South Asia, where fish is abundant and curry is a staple food.
Fish Curry Recipe:
Ingredients:
- 1 pound of fish (any firm white fish like cod, haddock or tilapia)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon of coriander powder
- 1/2 tablespoon of cumin powder
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of red chili powder
- Salt to taste
- 2 tablespoons of oil (recommended to use Healthy Cold pressed oils)
- 1 cup of water
- Coriander leaves for garnish
Instructions:
- Heat oil in a pan over medium heat.
- Add onions and sauté until they turn translucent.
- Add garlic, ginger, and green chilies and sauté for a minute.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
- Add tomatoes and cook until they turn soft and mushy.
- Add water and bring the mixture to a boil.
- Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
- Garnish with coriander leaves and serve hot with rice.
Fish Curry Kerala Style:
Kerala-style fish curry is a popular variation of fish curry that is known for its rich coconut-based gravy. Here’s how to make it:
Ingredients:
- 1 pound of fish (preferably kingfish)
- 2 tablespoons of coconut oil (use healthy Cold Pressed Coconut Oil)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon of coriander powder
- 1/2 tablespoon of cumin powder
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of red chili powder
- Salt to taste
- 1 cup of water
- 1 cup of coconut milk
- Curry leaves for garnish
Instructions:
- Heat coconut oil in a pan over medium heat.
- Add onions and sauté until they turn translucent.
- Add garlic, ginger, and green chilies and sauté for a minute.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
- Add tomatoes and cook until they turn soft and mushy.
- Add water and bring the mixture to a boil.
- Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
- Add coconut milk and curry leaves and let it simmer for 2-3 minutes.
- Garnish with curry leaves and serve hot with rice.
Fish Curry Thai:
Thai-style fish curry is a flavorful and aromatic dish that is made with ingredients like lemongrass, galangal, and kaffir lime leaves. Here’s how to make it:
Ingredients:
- 1 pound of fish (any firm white fish like cod, haddock, or tilapia)
- 2 tablespoons of vegetable oil (Use Healthy wood pressed oils)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 red chilies, chopped
- 1 stalk of lemongrass, chopped
- 1-inch piece of galangal, sliced
- 4 kaffir lime leaves
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of water
- 1 cup of coconut milk
- Coriander leaves for garnish
Instructions:
- Heat vegetable oil in a pan over medium heat.
- Add onions and sauté until they turn translucent.
- Add garlic, ginger, and red chilies and sauté for a minute.
- Add lemongrass, galangal, kaffir lime leaves, fish sauce, and palm sugar. Mix well.
- Add water and bring the mixture to a boil.
- Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
- Add coconut milk and let it simmer for 2-3 minutes.
- Garnish with coriander leaves and serve hot with rice.
Fish Curry with Coconut Milk:
Fish curry with coconut milk is a creamy and delicious variation of fish curry that is popular in many parts of the world. Here’s how to make it:
Ingredients:
- 1 pound of fish (any firm white fish like cod, haddock or tilapia)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon of coriander powder
- 1/2 tablespoon of cumin powder
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of red chili powder
- Salt to taste
- 1 cup of water
- 1 cup of coconut milk
- Coriander leaves for garnish
Instructions:
- Heat vegetable oil in a pan over medium heat.
- Add onions and sauté until they turn translucent.
- Add garlic, ginger, and green chilies and sauté for a minute.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
- Add tomatoes and cook until they turn soft and mushy.
- Add water and bring the mixture to a boil.
- Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
- Add coconut milk and let it simmer for 2-3 minutes.
- Garnish with coriander leaves and serve hot with rice.
Fish Curry Goan Style:
Goan-style fish curry is a spicy and tangy dish that is made with a special blend of spices and vinegar. Here’s how to make it:
Ingredients:
- 1 pound of fish (preferably kingfish)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon of coriander powder
- 1/2 tablespoon of cumin powder
- 1/2 tablespoon of turmeric powder
- 1/2 tablespoon of red chili powder
- Salt to taste
- 1 tablespoon of tamarind pulp
- 1/2 cup of water
- Coriander leaves for garnish
Instructions:
- Heat vegetable oil in a pan over medium heat.
- Add onions and sauté until they turn translucent.
- Add garlic, ginger, and green chilies and sauté for a minute.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
- Add tomatoes and cook until they turn soft and mushy.
- Add tamarind pulp and water and bring the mixture to a boil.
- Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
- Garnish with coriander leaves and serve hot with rice.
Fish Curry Calories:
The number of calories in a serving of fish curry can vary depending on the ingredients and serving size. However, here is a rough breakdown of the calorie content in one serving of fish curry (assuming a serving size of around 1 cup or 240 ml):
- Basmati rice (1/2 cup cooked): 110 calories
- Fish (3 oz or 85g): around 100-120 calories (depending on the type of fish)
- Coconut milk (1/2 cup): around 200-220 calories (depending on the brand and fat content)
- Onion (1/4 cup diced): around 15 calories
- Garlic (1 clove minced): around 5 calories
- Ginger (1 tsp minced): around 2 calories
- Oil (1 tbsp): around 120 calories (depending on the type of oil used)
- Spices (e.g. cumin, coriander, turmeric, chili powder, etc.): negligible calories
So, in total, one serving of fish curry with rice could have around 570-600 calories. Again, this is just an estimate and the actual calorie content can vary depending on the recipe and ingredients used.
Fish Curry Tips & Tricks:
- Use fresh fish to make the curry as it will impart a better flavor.
- To reduce the fishy smell of the fish, marinate it in some vinegar or lemon juice for a few minutes before cooking.
- If using coconut milk, do not let it boil for too long as it can cause the milk to curdle.
- To make the curry spicier, add more red chili powder or green chilies.
- Adjust the salt according to your taste.
- Garnish with fresh coriander leaves for a burst of flavor.
- Leftover fish curry can be stored in the fridge for up to 2 days.
- Reheat the curry gently over low heat to prevent the fish from becoming rubbery.