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.

Check out the recipes below so you can choose the best recipe for yourself!

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.