Put the fish steaks in a large bowl. 400g firm white fish eg pollock 200g prawns shelled weight see step 6 ½ tsp mustard seeds 10 curry leaves.

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Can Frozen fish be used.

Firm white fish for curry. 600 g 21 oz firm white fish cut into 3cm chunks 20 g 1 cup chopped fresh coriander cilantro 12 lime juiced. Fry until the onions are soft then add the chillies ginger and garlic. Our fish curries use white fish such as hake haddock and monkish Green Thai fish curry Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste ready in just 10 minutes.

For that you would need a firm fleshed fish such as monkfish an older or bigger species of snakehead blue-eyed trevalla and etc. White fish is not a type of fish it generally means mildly flavored quick-cooking fish that usually isnt very expensive. To make this easy fish curry you will need some firm white fish.

Popular kinds of white fish are tilapia cod bass grouper haddock catfish and snapper and these are great for frying searing using in soups and chowders and baking. West Bengal and Orissa boast of Maccher Jhol a white fish stew liberally seasoned with turmeric garlic onions and ginger. Create a simple marinade for fish using Garlic Puree Chilli Puree Yoghurt Ginger and Tumeric.

Yes but its best to defrost it first. You can use any firm white fish. Set aside to marinade for a few minutes.

If you want to impart flavor into the curry try oilier fish such as mackerel sardine salmon swordfish tuna yellowtail kingfish and etc. Use a firm white fish for this recipe like cod flathead snapper halibut swordfish coral trout. If you cant source Basa then opt for Cod or Haddock which are slightly more expensive but also absorb the curry flavouring well.

Sprinkle with salt and half the turmeric and mix together making sure the fish is well coated. I allowed 120g 425 ounces of fish per person but you can increase this according to your appetite. Generally curry considered as a braisedstew dish.

Add the shallot garlic ginger and chilli and. What to use as a fish marinade. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside.

You want a fish that will hold its shape and wont break up during the cooking process. A variant of this curry is the Doi Machh created by marinating fish in. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan add the mustard seeds and curry leaves and cook until the seeds start to pop. Heat the oil in a large pan. We use Basa fish as it is a cheap firm white fish which absorbs the curry flavours well.

Heat a small frying. I used cod but you could also use tilapia haddock pollock basa hake or baramundi. Any Fish that is firm in texture like Yellowfin Tuna or Spanish Mackerel can be substituted with thalapathsailfish.

Types of fish you can use to make the seafood curry. Add the whole spices and curry leaves cook for 3-4 mins then add the onions. This is an easy to make fish curry that uses all individual herbs and spices rather than a blend meaning you can adjust the flavours or spice level.

2 lb firm white fish skin off 4 cubes of fried spongy tofu puffs cut in halves available from Asian supermarkets 2 cups cooked long beans snake beans or French beans 2 tomatoes.

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