Kari Ikan is a flavourful Malaysian fish curry that combines aromatic spices, rich coconut milk, and fresh fish to create a hearty and comforting dish. ]]>
Ingredients for Kari Ikan
Directions for Kari Ikan
Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for 5 seconds until they start to sizzle.
Add crushed shallots and sauté until they turn golden brown.
Stir in crushed ginger and garlic, and sauté for 2–3 minutes until fragrant.
Add curry leaves and sauté briefly for about 10 seconds.
Mix in fish meat powder and chili powder, and sauté to enhance the flavours.
Pour in half a cup of water and mix well.
Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.
Once the oil separates, add water and bring the mixture to a boil.
Stir in thick coconut milk and mix well. Add salt to taste.
Gently place the fish slices into the curry, ensuring they are well immersed.
Cover and cook the fish for 10–15 minutes.
After 10–15 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.
Add okra and spur chilies.
Cover and cook for another 5–10 minutes until the vegetables are partially cooked.
Your Kari Ikan is now ready to serve! Enjoy with steamed rice or bread.
Ingredients
Directions
Heat oil in a pan and add mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for 5 seconds until they start to sizzle.
Add crushed shallots and sauté until they turn golden brown.
Stir in crushed ginger and garlic, and sauté for 2–3 minutes until fragrant.
Add curry leaves and sauté briefly for about 10 seconds.
Mix in fish meat powder and chili powder, and sauté to enhance the flavours.
Pour in half a cup of water and mix well.
Add tamarind juice and stir thoroughly. Cook until oil starts releasing from the sides.
Once the oil separates, add water and bring the mixture to a boil.
Stir in thick coconut milk and mix well. Add salt to taste.
Gently place the fish slices into the curry, ensuring they are well immersed.
Cover and cook the fish for 10–15 minutes.
After 10–15 minutes, add halved tomatoes. Make space for the tomatoes and submerge them in the curry.
Add okra and spur chilies.
Cover and cook for another 5–10 minutes until the vegetables are partially cooked.
Your Kari Ikan is now ready to serve! Enjoy with steamed rice or bread.
Notes
FAQs
Ingredients
Q. What type of fish is best for Kari Ikan recipe?
A: Firm, white-fleshed fish like pomfret, mackerel, snapper, barramundi, or tilapia work well, as they hold their shape and absorb the flavours beautifully.
Q. Can I use frozen fish instead of fresh fish?
A: Yes, frozen fish can be used. Just ensure it’s thawed completely and patted dry before cooking to avoid excess water diluting the curry.
Q. What kind of curry powder should I use?
A: Use a mild or medium-spiced curry powder labelled for fish or seafood curries, or a standard South Indian curry powder. Adjust based on your spice tolerance.
Preparation
Q. Should I marinate the fish, and if so, with what?
A: Marinating is optional but enhances flavour. Marinate with turmeric, a pinch of salt for 15–20 minutes before cooking.
Q. How do I prevent the fish from breaking apart in the curry?
A: Avoid stirring the curry vigorously once the fish is added. Gently spoon the curry over the fish instead of mixing.
Q. Can I add vegetables like okra or eggplant to the curry?
A: Yes, okra, eggplant, or even tomatoes are great additions. Add them after the fish has simmered for a while to avoid overcooking.
Cooking Process
Q. How long should I cook the fish in the curry?
A: Fish cooks quickly; 10–15 minutes on low to medium heat is usually enough, depending on the size and thickness of the pieces.
Q. What’s the best way to balance the sourness from tamarind?
A: If the curry becomes too sour, balance it by adding a pinch of sugar or a little more coconut milk.
Q. Can I make this curry less spicy? How?
A: Yes, reduce the chili powder and avoid using hot varieties of chilies. You can also add extra coconut milk to tone down the spice.
Q. Should I sauté the spices before adding the liquid?
A: Yes, sautéing the spices in oil helps release their aromas and enhances the flavor of the curry.
Serving and Storage
Q. What’s the best side dish to serve with Kari Ikan?
A: Serve Kari Ikan with steamed white rice, coconut rice, or flatbreads like roti or naan for a complete meal.
Q. Can I prepare the curry in advance?
A: Yes, you can prepare the curry a day in advance. In fact, the flavours deepen over time, making it even tastier the next day.
Q. How long can I store the curry in the fridge?
A: The curry can be stored in an airtight container in the refrigerator for up to 3 days.
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]]>Kerala Style Mackerel Fish Curry is a traditional dish that captures the authentic flavours of Kerala. This delicious curry features succulent mackerel cooked in a vibrant, tangy sauce. ]]>
Also Known As
- Meen Curry (മീൻ കറി) – This is the Malayalam name for Kerala Style Fish Curry, commonly prepared with local spices and coconut milk.
- Meen Mulakittathu (മീൻ മുളകിട്ടത്ത്) – Another name in Malayalam that highlights the use of red chili (mulaku) in the curry.
- Nadan Meen Curry (നാടൻ മീൻ കറി) – Refers to traditional Kerala-style fish curry, typically cooked in homes across Kerala.
Ingredients for Kerala Style Fish Curry
Directions for Kerala Style Fish Curry
Soak a small ball of tamarind in warm water for 15-20 minutes. Squeeze the pulp to extract the liquid, discarding the solids. Set aside.
Heat oil in a pan and sauté shallots until golden brown. Remove and set aside. In the same pan, cook tomatoes until softened. Remove and set aside.
In the same pot, cook tomatoes until softened. Remove and set aside.
In the same pot, heat oil, add mustard seeds and fenugreek seeds, let them crackle.
Add ginger, garlic, curry leaves, and green chili. Sauté until fragrant.
Add turmeric, coriander, and red chili powder. Sauté until aromatic.
Mix in the shallot-tomato paste, then add tamarind water and salt.
Stir to combine, cover, and boil for 6-7 minutes.
Add mackerel fish, gently shake the pot to coat the fish, cover, and cook until the fish is done, occasionally shaking the pot. Remove from heat.
Heat oil in a tempering pan, add mustard seeds and let them crackle.
Add shallots and dry red chilies, frying until shallots are golden. Add curry leaves and mix.
Pour the tempering over the fish curry, give the pot a final shake.
Kerala style fish curry with Mackerel is ready to serve.
Ingredients
Directions
Soak a small ball of tamarind in warm water for 15-20 minutes. Squeeze the pulp to extract the liquid, discarding the solids. Set aside.
Heat oil in a pan and sauté shallots until golden brown. Remove and set aside. In the same pan, cook tomatoes until softened. Remove and set aside.
In the same pot, cook tomatoes until softened. Remove and set aside.
In the same pot, heat oil, add mustard seeds and fenugreek seeds, let them crackle.
Add ginger, garlic, curry leaves, and green chili. Sauté until fragrant.
Add turmeric, coriander, and red chili powder. Sauté until aromatic.
Mix in the shallot-tomato paste, then add tamarind water and salt.
Stir to combine, cover, and boil for 6-7 minutes.
Add mackerel fish, gently shake the pot to coat the fish, cover, and cook until the fish is done, occasionally shaking the pot. Remove from heat.
Heat oil in a tempering pan, add mustard seeds and let them crackle.
Add shallots and dry red chilies, frying until shallots are golden. Add curry leaves and mix.
Pour the tempering over the fish curry, give the pot a final shake.
Kerala style fish curry with Mackerel is ready to serve.
Notes
Main Ingredients for Kerala Style Fish Curry
- Mackerel (ആയല / Ayala): This is the star of the dish, providing a rich and meaty texture. Mackerel is a flavorful fish that absorbs the spices and flavors of the curry beautifully.
- Shallots: These small, sweet onions add a distinct flavor to the curry. They are sautéed to release their natural sweetness and aroma, forming the base of the curry sauce.
- Tomato: Tomatoes lend a tangy sweetness and a slight acidity to the curry. They are cooked until soft and then blended with the shallots to create a smooth puree.
- Mustard Seeds and Fenugreek Seeds: These spices are tempered in hot oil to release their aromatic flavors. Mustard seeds provide a slight heat, while fenugreek seeds add a hint of bitterness.
- Ginger and Garlic: These aromatic ingredients add depth and complexity to the curry. They are finely minced or grated and sautéed until fragrant.
- Curry Leaves: These leaves are a staple in South Indian cooking and add a unique flavor and aroma to the curry. They are added to the hot oil along with the other spices.
- Green Chilies: These provide heat and spice to the curry. They can be adjusted according to taste preferences.
- Turmeric, Coriander, and Red Chili Powder: These ground spices are essential for flavoring the curry. Turmeric adds a golden hue, coriander adds earthiness, and red chili powder provides heat.
- Tamarind Water: Tamarind water adds a tangy flavor to the curry, balancing the spices and enhancing the overall taste.
- Salt: Salt is used to season the curry, bringing out the flavors of the other ingredients.
Serving Suggestions for Fish Curry without Coconut Milk
This Fish Curry pairs wonderfully with steamed white rice. The tangy and spicy flavors of the curry complement the mild and fluffy texture of the rice, making it an ideal base to soak up all the rich gravy. Additionally, it can be served with traditional Kerala sides like appam or puttu, which enhance the authentic experience. For a balanced meal, consider adding a side of sautéed vegetables or a fresh cucumber salad to offset the spiciness. To complete the meal, a serving of pappadam adds a delightful crunch.
Tips for Kerala Style Fish Curry without Coconut Milk
- Choose Fresh Mackerel: Opt for fresh mackerel that has a bright and clear appearance with firm flesh. Fresh fish will impart the best flavor to your curry.
- Clean the Fish Thoroughly: Ensure that the mackerel is cleaned thoroughly, removing any scales, guts, and fins. Rinse the fish under cold water and pat dry with paper towels before cooking.
- Adjust Spice Levels: Adjust the quantity of green chilies and red chili powder according to your spice preference. If you prefer a milder curry, reduce the amount of chili used.
- Temper the Spices Properly: Take care when tempering the mustard seeds and fenugreek seeds to avoid burning them. Use medium heat and remove the pan from the heat as soon as the seeds start to crackle.
- Grind the Shallot-Tomato Puree Smoothly: Ensure that the shallots and tomatoes are ground into a smooth puree to achieve a silky texture in the curry.
- Use Fresh Curry Leaves: Fresh curry leaves impart a distinct flavor to the curry. If possible, use fresh curry leaves rather than dried ones for the best taste.
- Simmer the Curry: Allow the curry to simmer gently after adding the fish. This allows the flavors to meld together and ensures that the fish cooks evenly without falling apart.
- Check for Doneness: To check if the fish is cooked, gently insert a fork into the thickest part of the fish. If it flakes easily and is opaque throughout, it is done.
- Adjust Seasoning: Taste the curry before serving and adjust the seasoning if necessary. You can add more salt or tamarind water to balance the flavors according to your taste.
- Rest Before Serving: Allow the curry to rest for a few minutes before serving. This allows the flavors to develop further and ensures a more flavorful dish.
Storage Tips for Fish Curry
Store leftover fish curry in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
People Also Ask About Kerala Style Fish Curry
Q. Can I use frozen mackerel for this fish curry recipe?
A: Yes, you can use frozen mackerel if fresh fish is not available. However, thaw the fish thoroughly in the refrigerator before using it in the recipe.
Q. How do I adjust the spice level of the curry?
A: You can adjust the spice level by varying the quantity of green chilies and red chili powder used in the fish curry recipe. For a milder curry, reduce the amount of chili or omit it entirely.
Q. Can I substitute curry leaves with dried ones?
A: While fresh curry leaves are preferred for their distinct flavor, you can use dried curry leaves if fresh ones are not available. However, the flavor may not be as intense.
Q. How do I make tamarind water?
A: To make tamarind water, soak a small ball of tamarind in warm water for about 15-20 minutes. Then, squeeze the tamarind pulp to extract the liquid, and discard the solids.
Q. What should I serve with Kerala Style Mackerel Fish Curry?
A: This curry pairs well with steamed rice, appam (rice pancakes), or dosa (savory crepes). You can also serve it with chapati or crusty bread for a delicious meal.
Recipe Suggestions
If you like this fish curry recipe, you might also like Kottayam Style Fish Curry.
Here are other Kerala recipe suggestions:
Kerala Egg Roast
Kerala Egg Curry
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]]>Prawns Chow Fun recipe is a delicious dish made with fresh flat rice noodles that are cooked to perfection with crunchy vegetables, fried shrimp tossed along with soy based sauce. Chow fun is a Cantonese dish which is also called as hor fun (or ho fun noodles), that are stir fried with beans sprouts and other vegetables, meat, chicken, or seafood, and dressed in a sweet and savory brown sauce. ]]>
In a bowl, add Shaoxing wine, light soy sauce, Dark Soy sauce, and sugar. Mix them all well and set them aside
In another bowl, add the prawns and marinate them with light soy sauce, white pepper powder, and corn starch. Mix them all well and set them aside.
Now take a wok and add some oil, once the oil is hot, spread the marinated prawns and cook it on both sides for 2 mins on each side. Take it out of the pan and repeat for the next set of prawns.
Clean up the wok, and then add some oil and keep the heat too high. Start adding aromatic ingredients like Garlic, Ginger. Sauté them for 30 secs.
Now add onion and sauté till light golden brown.
Add the rice noodles and mix them all well. To the noodles add the sauce and combine them all well until the noodles have absorbed the sauces well. Toss the noodles on high heat for 3 to 4 mins.
To the noodles add prawns, moong bean sprouts, and green onions. Mix them all well and allow it to cook for a min.
Lastly, drizzle some sesame oil on top of the noodles. And give it a final mix.
Prawns Chow Fun is now ready. Enjoy!
Ingredients
Directions
In a bowl, add Shaoxing wine, light soy sauce, Dark Soy sauce, and sugar. Mix them all well and set them aside
In another bowl, add the prawns and marinate them with light soy sauce, white pepper powder, and corn starch. Mix them all well and set them aside.
Now take a wok and add some oil, once the oil is hot, spread the marinated prawns and cook it on both sides for 2 mins on each side. Take it out of the pan and repeat for the next set of prawns.
Clean up the wok, and then add some oil and keep the heat too high. Start adding aromatic ingredients like Garlic, Ginger. Sauté them for 30 secs.
Now add onion and sauté till light golden brown.
Add the rice noodles and mix them all well. To the noodles add the sauce and combine them all well until the noodles have absorbed the sauces well. Toss the noodles on high heat for 3 to 4 mins.
To the noodles add prawns, moong bean sprouts, and green onions. Mix them all well and allow it to cook for a min.
Lastly, drizzle some sesame oil on top of the noodles. And give it a final mix.
Prawns Chow Fun is now ready. Enjoy!
Notes
Tips
- Prep Ahead: Prepare the Chow Fun sauce and marinate the prawns in advance to streamline the cooking process.
- Use Fresh Ingredients: Opt for fresh wide rice noodles for the best texture and flavor. Fresh prawns will also enhance the dish’s taste.
- Even Prawn Cooking: When cooking the prawns, ensure they are spread evenly in the hot oil to cook uniformly on both sides. Avoid overcrowding the pan for a better sear.
- High Heat Sautéing: Sauté garlic and ginger on high heat for just 30 seconds to release their flavors without burning them.
- Golden Brown Onions: Sauté onions until they achieve a light golden brown color. This adds a sweet depth to the dish.
- Quick Tossing: Toss the noodles on high heat for 3 to 4 minutes to allow them to absorb the flavors of the sauce without becoming overly soft.
- Balanced Sauce Distribution: Ensure an even distribution of the Chow Fun sauce throughout the noodles to achieve a harmonious flavor in every bite.
- Freshness Matters: Add moong bean sprouts and green onions towards the end of cooking to retain their freshness and crunch.
- Final Drizzle: The drizzle of sesame oil at the end imparts a rich, nutty flavor. Use it sparingly for that perfect finishing touch.
- Serve Immediately: Prawns Chow Fun is best enjoyed hot and fresh. Serve immediately to savor the optimal taste and texture of the dish.
FAQs
Q. What is the purpose of mixing Shaoxing wine, light soy sauce, dark soy sauce, and sugar in the first step?
A: The combination of these ingredients creates the flavorful Chow Fun sauce, providing a perfect blend of sweet, savory, and umami notes.
Q. What is the significance of marinating the prawns with light soy sauce, white pepper powder, and corn starch?
A: Marinating the prawns adds depth of flavor and helps tenderize the seafood, ensuring a delicious and well-seasoned result.
Q. Why cook the marinated prawns separately and in batches?
A: Cooking the prawns separately ensures even cooking and a nice sear on both sides. Batching helps maintain the wok’s high heat, achieving the desired texture.
Q. After sautéing garlic and ginger, why is it important to clean the wok before proceeding?
A: Cleaning the wok eliminates any burnt bits, ensuring a clean slate for the next set of ingredients and preventing off-flavors in the final dish.
Q. What is the purpose of sautéing onions till light golden brown?
A: Sautéing onions imparts a sweet and caramelized flavor to the dish, enhancing its overall taste and aroma.
Q. Can I use pre-cooked or refrigerated rice noodles for this recipe?
A: While fresh wide rice noodles are recommended, pre-cooked or refrigerated ones can be used. Ensure they are brought to room temperature before cooking.
Q. How do I prevent the rice noodles from sticking together during the high-heat tossing process?
A: Tossing the noodles continuously and ensuring they are well-coated with the sauce helps prevent sticking and ensures even distribution of flavors.
Q. Why drizzle sesame oil at the end, and is it optional to skip?
A: Drizzling sesame oil at the end adds a rich, nutty flavor to the Prawns Chow Fun. While optional, it provides a delightful finishing touch to the dish.
Recipe Suggestions
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]]>In a mixing bowl, Add in 700gms of Fish. To this add turmeric powder and salt. Coat all the pieces well and Marinate for 15 mins.
To make the Sri Lankan unroasted curry powder, Grind Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and Cinnamon to a fine powder.
In a pan, add in coconut oil, and once the oil is hot add in the mustard seeds, cumin seeds, and fenugreek seeds. let them all splutter.
Now add the sliced onions and cook till its light golden brown. Once the onions are golden brown add in curry leaves and cook it for a minute.
Now add Garlic, Ginger, and Cinnamon cook it for 2 mins. Add in Turmeric powder, Chilli powder and 1 tbsp of ground unroasted curry powder. Cook all the spices till the raw smell goes away.
Add Coconut Milk and salt. Combine them all well and Bring the curry to a boil.
To the curry add the marinated Fish, Chillies and Pandan leave. Cover and simmer it for 10 mins.
Do a taste check and Switch off the flame. Allow the curry to rest for 10 mins.
After 10 mins, Add half lime juice and give it a gentle mix.
Maalu Kirata is now ready. Serve it with some hot rice.
Ingredients
Directions
In a mixing bowl, Add in 700gms of Fish. To this add turmeric powder and salt. Coat all the pieces well and Marinate for 15 mins.
To make the Sri Lankan unroasted curry powder, Grind Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and Cinnamon to a fine powder.
In a pan, add in coconut oil, and once the oil is hot add in the mustard seeds, cumin seeds, and fenugreek seeds. let them all splutter.
Now add the sliced onions and cook till its light golden brown. Once the onions are golden brown add in curry leaves and cook it for a minute.
Now add Garlic, Ginger, and Cinnamon cook it for 2 mins. Add in Turmeric powder, Chilli powder and 1 tbsp of ground unroasted curry powder. Cook all the spices till the raw smell goes away.
Add Coconut Milk and salt. Combine them all well and Bring the curry to a boil.
To the curry add the marinated Fish, Chillies and Pandan leave. Cover and simmer it for 10 mins.
Do a taste check and Switch off the flame. Allow the curry to rest for 10 mins.
After 10 mins, Add half lime juice and give it a gentle mix.
Maalu Kirata is now ready. Serve it with some hot rice.
Notes
Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.
Cook chopped shallots until they turn light brown.
Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.
Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.
Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.
Mix in water, reducing it to half if using soaked Malabar Tamarind.
Season the curry with salt and black pepper powder and bring to a boil.
Add fish steaks to the curry and simmer for 10 minutes.
Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.
Ingredients
Directions
Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.
Cook chopped shallots until they turn light brown.
Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.
Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.
Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.
Mix in water, reducing it to half if using soaked Malabar Tamarind.
Season the curry with salt and black pepper powder and bring to a boil.
Add fish steaks to the curry and simmer for 10 minutes.
Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.
Notes
Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.
Heat some mustard oil in a pan and shallow fry the Pomphret until golden on both sides. Once cooked, remove the fish and set it aside. Reserve 5 tbsp of the oil in the pan, discarding excess oil.
In the same pan, sauté finely chopped onions until golden brown.
Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.
Add finely chopped tomatoes and cook until they form a paste.
Pour in water and add salt. Simmer the masala for 10 minutes.
After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.
Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.
Ingredients
Directions
Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.
Heat some mustard oil in a pan and shallow fry the Pomphret until golden on both sides. Once cooked, remove the fish and set it aside. Reserve 5 tbsp of the oil in the pan, discarding excess oil.
In the same pan, sauté finely chopped onions until golden brown.
Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.
Add finely chopped tomatoes and cook until they form a paste.
Pour in water and add salt. Simmer the masala for 10 minutes.
After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.
Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.
Notes
Main Ingredients
- Pomfret (Whole, curry cut pieces): Pomfret is a popular variety of fish known for its delicate flavor and firm texture. It’s a staple in Bengali cuisine and adds richness to the curry. The curry-cut pieces allow for even cooking and better absorption of flavors.
- Turmeric Powder: Turmeric powder is a key spice in Indian cooking known for its vibrant color and earthy flavor. It not only adds a beautiful golden hue to the dish but also provides anti-inflammatory and antioxidant properties.
- Mustard Oil: Mustard oil is commonly used in Bengali cuisine for its strong, pungent flavor. It adds depth to the curry and complements the other spices well. Additionally, mustard oil is rich in monounsaturated fats and has various health benefits.
- Onion and Tomato: Onions and tomatoes form the base of the curry, providing sweetness and acidity respectively. They also add moisture and help create a flavorful gravy. Onions contribute to the caramelization process, enhancing the overall taste of the dish.
- Ginger Garlic Paste: Ginger and garlic paste adds aromatic flavor and depth to the curry. It’s a common ingredient in Indian cooking, known for its ability to enhance the taste of dishes while also providing health benefits such as boosting immunity and aiding digestion.
- Red Chili Powder and Coriander Powder: Red chili powder and coriander powder are essential spices that add heat and warmth to the curry. They contribute to the overall flavor profile and balance the sweetness of the onions and the acidity of the tomatoes.
FAQs
Q. Can I use any other type of fish instead of Pomfret?
A: Yes, you can use other varieties of fish such as Rohu, Katla, or Hilsa to make this curry.
Q. Can I use any other oil for frying and cooking the curry?
A: Traditionally, mustard oil is used for its distinct flavor, but you can substitute it with any other cooking oil if desired.
Q. Can I adjust the spice level according to my preference?
A: Absolutely! Feel free to increase or decrease the amount of red chili powder to suit your taste buds.
Q. Can I skip frying the fish and directly add it to the curry?
A: While frying the fish adds flavor and texture, you can skip this step and add the fish directly to the curry if you prefer a lighter version.
Q. Can I serve this curry with rice or bread?
A: Yes, Bengali fish curry pairs perfectly with steamed rice or Indian breads like roti or paratha.
Recipe Suggestions
Have you tried this recipe?
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]]>In a soup pan, add water. Add the lemongrass stalk, kaffir lime leaves, and galangal. Combine and bring to a boil for 5 minutes.
Add the oyster mushrooms and Thai red chilies, then bring the soup back to a boil. Adjust the spice level depending on the chilies.
Once the soup starts boiling, add the prawns and cook for 2 minutes. Then, switch off the heat.
Add the lime juice, Thai chili paste, fish sauce, and sugar. Mix well.
Tom Yum Goong is now ready. Garnish with fresh coriander leaves.
Ingredients
Directions
In a soup pan, add water. Add the lemongrass stalk, kaffir lime leaves, and galangal. Combine and bring to a boil for 5 minutes.
Add the oyster mushrooms and Thai red chilies, then bring the soup back to a boil. Adjust the spice level depending on the chilies.
Once the soup starts boiling, add the prawns and cook for 2 minutes. Then, switch off the heat.
Add the lime juice, Thai chili paste, fish sauce, and sugar. Mix well.
Tom Yum Goong is now ready. Garnish with fresh coriander leaves.
Notes
Main Ingredients
- Lemongrass (ตะไคร้ / Takrai): Provides a citrusy and herbal aroma essential to the soup’s base.
- Kaffir Lime Leaves (ใบมะกรูด / Bai Magroot): Contributes a distinctive citrusy fragrance that enhances the broth.
- Galangal (ข่า / Kha): Adds a peppery and slightly sweet flavor, complementing the other ingredients.
- Thai Chili Paste (พริกป่น / Prik Pon): Offers spiciness and depth of flavor, crucial for the soup’s characteristic heat.
- Fish Sauce (น้ำปลา / Nam Pla): Provides salty umami notes that balance the sour and spicy elements.
- Sugar (น้ำตาล / Nam Tan): Adds a touch of sweetness to harmonize the flavors of the soup.
- Oyster Mushrooms (เห็ดหอม / Hed Hom): Delivers a meaty texture and absorbs the soup’s flavors effectively.
- Thai Red Chilies (พริกแกงเผ็ด / Prik Kaeng Phet): Enhance the soup’s spiciness and can be adjusted based on preference.
- Lime Juice (น้ำมะนาว / Nam Manao): Offers a tangy freshness that complements the soup’s complex flavors.
- Prawns/Shrimps (กุ้ง / Goong): Main protein component, providing a seafood flavor and texture that characterizes the dish.
Tips
- Use Fresh Ingredients: Opt for fresh lemongrass, kaffir lime leaves, galangal, and seafood (prawns) for the best flavor.
- Prepare Ingredients Properly: Bruise the lemongrass stalk to release its flavors, slice galangal into thin rounds, and tear kaffir lime leaves to release their aroma.
- Adjust Spiciness: Control the heat level by adjusting the amount of Thai red chilies and Thai chili paste according to your preference.
- Balance Sourness: Adjust the amount of lime juice and tamarind water to achieve the perfect balance of sourness in the soup.
- Add Fish Sauce Carefully: Start with a small amount of fish sauce and adjust gradually to avoid making the soup too salty.
- Cook Prawns Just Right: Add the prawns/shrimps towards the end of cooking to prevent them from becoming tough and overcooked.
- Garnish Just Before Serving: Sprinkle fresh coriander leaves (cilantro) on top just before serving to enhance the soup’s aroma.
- Serve Hot: Tom Yum Goong is best enjoyed piping hot, served with steamed rice or noodles on the side.
Frequently Asked Questions
Q. What is Tom Yum Goong?
A: Tom Yum Goong is a popular Thai soup that features a spicy and sour broth flavored with lemongrass, kaffir lime leaves, galangal, chilies, and fish sauce. The dish typically features prawns but can also include chicken, shrimp, or other seafood.
Q. What are the ingredients in Tom Yum Goong?
A: The main ingredients in Tom Yum Goong include prawns, lemongrass, kaffir lime leaves, galangal, chilies, fish sauce, mushrooms, tomatoes, cilantro, lime juice, and seasonings.
Q. How spicy is Tom Yum?
A: Tom Yum is a spicy dish that typically features fresh green or red chilies, which can make the soup quite hot. However, the spiciness can be adjusted to personal preference by using fewer chilies or adding more lime juice to balance out the heat.
Q. Is Tom Yum healthy?
Tom Yum is considered a healthy dish, as it is low in calories and high in vitamins and minerals from the vegetables. The broth is also fat-free and can be a great option for people who are looking for a light and healthy meal.
Q. What are some variations of Tom Yum?
Tom Yum can be made with different proteins such as chicken, shrimp, or seafood. Some variations of the dish may also feature different vegetables or seasonings.
Q. Can Tom Yum be made vegan or vegetarian?
A: Yes, Tom Yum can be made vegan or vegetarian by using a vegetable broth and replacing the seafood with mushrooms or tofu.
Q. How is Tom Yum typically served?
A: Tom Yum is usually served as an appetizer or main course in Thai restaurants. It is typically enjoyed with rice or noodles.
Q. What are some common side dishes to serve with Tom Yum?
A: Common side dishes to serve with Tom Yum include steamed rice, noodles, or a Thai salad.
Q. Can Tom Yum be made ahead of time?
A: Tom Yum is best served fresh and is not recommended to be made ahead of time. However, the broth and vegetables can be prepared in advance and then heated up when ready to serve.
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]]>Marinate the fish steaks with salt and Turmeric powder and set aside for 20 mins.
In a blender, Combine grated coconut, Garlic, Ginger, Coriander seeds, Cumin seeds, Black peppercorns, Tamarind pulp, Turmeric powder, soaked Kashmiri red chilies to a smooth paste.
Add water as required for making the curry paste.
In a pan, add some oil and chopped onions. Saute it till it turns golden brown.
To this add the green chillies and curry paste. Combine everything well and cook the curry paste for 2 to 3 mins.
Clear the blender jar with excess curry paste with 3 cups of water and add it to the curry paste. Mix them all well and bring them to a boil.
Add salt and Kokum skin to the curry and cook for 2 mins.
Now add the marinated Fish into the curry and allow the fish to cook well.
Once the fish is cooked, Goan Fish curry is ready. Garnish with fresh coriander leaves and see it with some hot steaming rice.
Ingredients
Directions
Marinate the fish steaks with salt and Turmeric powder and set aside for 20 mins.
In a blender, Combine grated coconut, Garlic, Ginger, Coriander seeds, Cumin seeds, Black peppercorns, Tamarind pulp, Turmeric powder, soaked Kashmiri red chilies to a smooth paste.
Add water as required for making the curry paste.
In a pan, add some oil and chopped onions. Saute it till it turns golden brown.
To this add the green chillies and curry paste. Combine everything well and cook the curry paste for 2 to 3 mins.
Clear the blender jar with excess curry paste with 3 cups of water and add it to the curry paste. Mix them all well and bring them to a boil.
Add salt and Kokum skin to the curry and cook for 2 mins.
Now add the marinated Fish into the curry and allow the fish to cook well.
Once the fish is cooked, Goan Fish curry is ready. Garnish with fresh coriander leaves and see it with some hot steaming rice.
Notes
Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.
Transfer the ground masala to a pan and cook over a medium flame.
Add 1/2 cup water and salt as per taste.
Cook till it comes to a boil.
Add 500 grams of small prawns and mix well.
Add 1/2 cup hot water and cook for 3 mins over a medium flame.
Switch off the flame and add hing water (1/4 tsp of hing mixed with 3 tsp of hot water), 3 tsp coconut oil, and give one final mix.
Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.
Ingredients
Directions
Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.
Transfer the ground masala to a pan and cook over a medium flame.
Add 1/2 cup water and salt as per taste.
Cook till it comes to a boil.
Add 500 grams of small prawns and mix well.
Add 1/2 cup hot water and cook for 3 mins over a medium flame.
Switch off the flame and add hing water (1/4 tsp of hing mixed with 3 tsp of hot water), 3 tsp coconut oil, and give one final mix.
Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.
Notes
Marinate fish with turmeric powder and salt for 30 mins
Fry the marinated fish in mustard oil until golden brown.
In the same Oil add the whole garam masala and saute for a minute.
Add ½ cup Onions and fry till golden brown
Add the Blended Onion paste and ginger garlic paste and cook till the raw smell goes away.
Add in all spice powders and cook it well along with the onions for 3 mins.
Now add in the Tomato Puree and stir to combine. Cook the tomato till the raw smell goes away.
Add in ½ cup Yogurt and cashews blended paste. Mix them well.
Add in 1.5 cups of Hot water and Salt.
Cook till oil comes on top and then add in the fried fish.
Add in the whole green chilies and Cover the lid and cook for 5 mins. Cooking fish along with curry may vary depending on the fish and size of the fish.
Add in coriander leaves and serve with hot steamed rice.
Ingredients
Directions
Marinate fish with turmeric powder and salt for 30 mins
Fry the marinated fish in mustard oil until golden brown.
In the same Oil add the whole garam masala and saute for a minute.
Add ½ cup Onions and fry till golden brown
Add the Blended Onion paste and ginger garlic paste and cook till the raw smell goes away.
Add in all spice powders and cook it well along with the onions for 3 mins.
Now add in the Tomato Puree and stir to combine. Cook the tomato till the raw smell goes away.
Add in ½ cup Yogurt and cashews blended paste. Mix them well.
Add in 1.5 cups of Hot water and Salt.
Cook till oil comes on top and then add in the fried fish.
Add in the whole green chilies and Cover the lid and cook for 5 mins. Cooking fish along with curry may vary depending on the fish and size of the fish.
Add in coriander leaves and serve with hot steamed rice.
Notes
Marinate the fish with salt and turmeric for 30 mins.
Heat the oil in a mud pot or a pan. Add in ½ tsp of mustard, Fennel seeds, and Fenugreek seeds.
Add in the crushed ginger and garlic and mix well and saute for 10 secs. To this add in Onions and saute till it turns golden brown.
Add in the tomatoes, green chilies, curry leaves and cook this for 2 mins. After 2 mins add in the Gorka. You can substitute it with Tamarind. Saute it for a min.
Add in all the spice powders and cook it well along with the tomatoes and onions till the raw smell goes away. After 2 mins, add in 1 cup of water and let the flavors boil, and get infused. Cover the curry and cook it for 5 mins.
After 5 mins, add in ½ cup of coconut milk and salt. Stir to mix well.
Add in the marinated fish and allow it to cook well in the curry. Cook the fish on a medium flame.
Srilankan Spicy fish curry is now ready. It goes well with some hot steaming rice.
Ingredients
Directions
Marinate the fish with salt and turmeric for 30 mins.
Heat the oil in a mud pot or a pan. Add in ½ tsp of mustard, Fennel seeds, and Fenugreek seeds.
Add in the crushed ginger and garlic and mix well and saute for 10 secs. To this add in Onions and saute till it turns golden brown.
Add in the tomatoes, green chilies, curry leaves and cook this for 2 mins. After 2 mins add in the Gorka. You can substitute it with Tamarind. Saute it for a min.
Add in all the spice powders and cook it well along with the tomatoes and onions till the raw smell goes away. After 2 mins, add in 1 cup of water and let the flavors boil, and get infused. Cover the curry and cook it for 5 mins.
After 5 mins, add in ½ cup of coconut milk and salt. Stir to mix well.
Add in the marinated fish and allow it to cook well in the curry. Cook the fish on a medium flame.
Srilankan Spicy fish curry is now ready. It goes well with some hot steaming rice.
Notes
“Meen Kulambu” is a traditional Sri Lankan fish curry that is known for its rich and flavorful taste. The word “Meen” means fish, and “Kulambu” refers to curry or stew in Tamil, the language spoken by the Tamil ethnic group in Sri Lanka. This curry is a staple in Sri Lankan cuisine and is often enjoyed with rice, bread, or string hoppers.
Tips
- Marination: Marinate the fish for at least 30 minutes with salt and turmeric. This step enhances the flavor of the fish.
- Choice of Fish: Choose fresh and firm fish for better results. Recommend Spanish mackerel for Sri Lankan Meen Kulambu, but you can use other varieties according to your preference.
- Use of Mud Pot: If available, using a mud pot can add a traditional touch to the dish. However, a regular pan works well too.
- Sauteing Aromatics: Take care not to burn the crushed ginger and garlic. Saute them just until aromatic for about 10 seconds.
- Goraka/Tamarind: Adjust the quantity of Goraka or tamarind paste according to your preferred level of tanginess.
- Coconut Milk Timing: Add coconut milk after the initial spice powders have been cooked to avoid curdling. Stir well to incorporate.
- Cooking Time for Fish: Cook the fish on a medium flame to ensure it’s cooked evenly without overcooking.
FAQs
Q. Can I use a different type of fish for Sri Lankan Meen Kulambu?
A: Yes, you can use your preferred fish. Ensure it is fresh and firm for the best results.
Q. Can I use tamarind instead of Goraka?
A: Absolutely. If Goraka is not available, tamarind paste makes for an excellent substitute.
Q. Can I make Sri Lankan Meen Kulambu curry less spicy?
A: Adjust the quantity of green chilies and chili powder according to your spice preference.
Q. How can I determine when the fish is cooked?
A: You can determine when the fish is cooked by checking if it flakes easily with a fork. Ensure you cook it on a medium flame to prevent overcooking.
Q. Can I prepare this curry in advance?
A: Yes, the flavors often improve when allowed to sit for a while. Reheat gently before serving.
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Mention us @satyamskitchen and tag #satyamskitchenrecipes
]]>In a mixing bowl, Add in the Minced Fish.
Add in salt, a beaten Egg, chopped Snake beans, Finely chopped Kaffir Lime Leaves, Fish sauce, and Red Curry Paste.
Mix them all together really well with a spatula.
Now with a spoon take in small portions of the Fish mix and shape them to a flat patty.
In a pan, add in some oil and start placing the patties on the pan and cook them on both sides till golden brown.
Tod Mun Pla is now ready. Serve it with cucumber shallots relish.
Ingredients
Directions
In a mixing bowl, Add in the Minced Fish.
Add in salt, a beaten Egg, chopped Snake beans, Finely chopped Kaffir Lime Leaves, Fish sauce, and Red Curry Paste.
Mix them all together really well with a spatula.
Now with a spoon take in small portions of the Fish mix and shape them to a flat patty.
In a pan, add in some oil and start placing the patties on the pan and cook them on both sides till golden brown.
Tod Mun Pla is now ready. Serve it with cucumber shallots relish.