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:

1. Heat vegetable oil in a pan over medium heat.
2. Add onions and sauté until they turn translucent.
3. Add garlic, ginger, and red chilies and sauté for a minute.
4. Add lemongrass, galangal, kaffir lime leaves, fish sauce, and palm sugar. Mix well.
5. Add water and bring the mixture to a boil.
6. Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
7. Add coconut milk and let it simmer for 2-3 minutes.
8. 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:

1. Heat vegetable oil in a pan over medium heat.
2. Add onions and sauté until they turn translucent.
3. Add garlic, ginger, and green chilies and sauté for a minute.
4. Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add tomatoes and cook until they turn soft and mushy.
6. Add water and bring the mixture to a boil.
7. Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
8. Add coconut milk and let it simmer for 2-3 minutes.
9. 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:

1. Heat vegetable oil in a pan over medium heat.
2. Add onions and sauté until they turn translucent.
3. Add garlic, ginger, and green chilies and sauté for a minute.
4. Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add tomatoes and cook until they turn soft and mushy.
6. Add tamarind pulp and water and bring the mixture to a boil.
7. Add fish pieces and cook for 8-10 minutes or until the fish is fully cooked.
8. Garnish with coriander leaves and serve hot with rice.

Fish Curry Calories:

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.