Best 2 Madras Fishermans Curry Recipes

Tantalize your taste buds with the vibrant flavors of Madras Fisherman's Curry, a culinary gem from the coastal regions of India. This delectable dish, also known as Meen Kulambu, is a harmonious blend of tangy tamarind, aromatic spices, and the freshest catch of the day. Immerse yourself in the culinary traditions of South India as we explore a collection of authentic recipes that capture the essence of this beloved curry. From the classic Madras Fisherman's Curry brimming with bold flavors to variations featuring coconut milk for a creamy twist, get ready to embark on a culinary journey that will transport you to the shores of India.

Let's cook with our recipes!

EASY CHICKEN MADRAS RECIPE

Easy Chicken Madras Recipe image

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Provided by Try This Recipe!

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

Steps:

Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g

MADRAS RED FISH CURRY (MEEN KARI)

Madras Red Fish Curry (Meen Kari) image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces
1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
Coarse salt to taste
3 tablespoons of light vegetable oil
1/2 cup of finely chopped onions
1 teaspoon of finely chopped garlic
1 tablespoon of ground red pepper, paprika, or their combination
1 teaspoon of mustard powder
12 kari leaves or 2 bay leaves
2 cups water
1/2 pound of plum tomatoes, peeled, seeded, and chopped
1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
Kari or cilantro sprig for garnish
2 tablespoons of coriander seeds
2 teaspoons of fenugreek seeds
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of fennel seeds
1 (3-inch) stick cinnamon
5 whole cloves
1 tablespoon turmeric
1 teaspoon of ground red pepper

Steps:

Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate. To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs.
Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Choose the right fish: For this recipe, it is best to use a firm-fleshed fish that will hold up well in the curry. Good options include salmon, cod, halibut, and monkfish.
Don't overcook the fish: Fish cooks quickly, so it is important to be careful not to overcook it. Overcooked fish will become tough and dry.
Use a good quality curry paste: The curry paste is the key to the flavor of this dish, so it is important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a good balance of spices.
Add vegetables: Vegetables add color, flavor, and texture to this dish. Good options include potatoes, carrots, bell peppers, and peas.
Serve with rice or naan: This dish is traditionally served with rice or naan. Rice is a good choice for soaking up the curry sauce, while naan is a good choice for scooping up the fish and vegetables.

Conclusion:

Madras Fisherman's Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor, and the fish is cooked to perfection. Serve this dish with rice or naan, and you have a meal that the whole family will enjoy.