Best 4 Spicy Curried Fish Stew Recipes
Indulge in a tantalizing culinary journey with our spectacular Spicy Curried Fish Stew. This delectable dish, deeply rooted in the rich traditions of Kerala, India, promises an explosion of flavors that will leave your taste buds craving for more. Savor the harmonious blend of aromatic spices, creamy coconut milk, and succulent fish, all harmoniously simmered to perfection. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste of this authentic Kerala-style fish stew. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will transport your senses to the vibrant shores of Kerala.
In addition to the Spicy Curried Fish Stew, our comprehensive article also features a diverse collection of equally enticing recipes that cater to various dietary preferences and culinary desires. Explore the vibrant flavors of Chettinad Fish Curry, a fiery and aromatic dish that embodies the culinary heritage of Tamil Nadu. Delight in the simplicity and elegance of Steamed Fish with Lemon and Herbs, a refreshing and healthy option that showcases the natural flavors of fresh fish. If you prefer a quick and easy meal, try our speedy Fish Curry in a Hurry, which delivers big on taste without compromising on convenience. And for those who enjoy the bold flavors of North Indian cuisine, our Amritsari Machchi Amritsari will tantalize your palate with its rich, creamy, and slightly tangy sauce. With such a diverse range of fish recipes at your disposal, you're sure to find something that suits your taste buds and culinary preferences.
SPICY SEAFOOD STEW
The hardest part of this quick and easy recipe is peeling and dicing the potatoes-and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. -Bonnie Marlow, Ottoville, Ohio
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.
Nutrition Facts : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.
CURRY FISH STEW
Steps:
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g
THAI-CURRY SEAFOOD STEW
Categories Soup/Stew Milk/Cream Rice Stew Quick & Easy Basil Mussel Scallop Shrimp Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
- Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
Tips:
- Choose the right fish: Firm-fleshed fish like tilapia, cod, or salmon are best for this stew. They can withstand the cooking process without falling apart.
- Don't overcrowd the pan: When searing the fish, make sure to do it in batches so that the fish has enough room to brown properly. Overcrowding the pan will result in steamed fish instead of seared fish.
- Use a good quality curry paste: The curry paste is the key to the flavor of this stew. Choose a paste that is flavorful and has a good balance of spices.
- Don't be afraid to adjust the heat: This stew can be made as mild or as spicy as you like. If you want a milder stew, use less curry paste. If you want a spicier stew, add more curry paste or a chopped chili pepper.
- Serve with rice or naan: This stew is traditionally served with rice or naan. The rice or naan helps to soak up the delicious sauce.
Conclusion:
This spicy curried fish stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your own taste preferences. Serve it with rice or naan and enjoy!
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