Indian Curry Recipes - Curry A tasty fish of southern India

India Curry Fish Recipes - regardless of the fish used - are some of my all time favorite Indian curry! The most important part of traditional Indian curry recipe is a hit with the freshest ingredients possible. Often the disk 20 miles from the North Sea coast, where I can buy the line caught Coley, prawns and mussels halibut sweet little baby.

This recipe for Indian curry is a blend of many similar recipes I have made in recent years. Now is a family favorite to enjoy outdoors in the summer and a great fire in the winter.

Feel free to use other types of fish. Remember that freshness is key to the success of Indian curry.

(Serves 4 to 6)

INGREDIENTS

250 g of fresh peeled shrimp with heads and tails left on
250 g halibut or other white fish flesh
400 g of mussels and / or clams

For the sauce

3 tablespoons butter or vegetable oil
1 sprig fresh curry leaves (optional)
5 cloves garlic, minced
1 thumb-sized piece of grated ginger
4-6 green chillies finely chopped (the amount is down to preference of heat)
1 large red onion, finely chopped
2 tablespoons ground coriander
500 stocks
5 tablespoons malt vinegar
1 / 2 coconut grated and mixed with coconut milk. (Tin, but if you are pressed for time.)
1 tablespoon garam masala (homemade is best)
150 ml double cream

Ingredients temperate

1 tablespoon butter or vegetable oil
A pinch of black mustard seeds
1 sprig fresh curry leaves (optional)
3 shallots, finely chopped

In a large saucepan melt the butter. Add curry leaves, garlic, ginger, green chilies and onion and fry until the onion is transparent - make sure not to burn garlic.

Add the ground coriander and then the fish stock and coconut mix and vinegar.

Let simmer for a few minutes and add shrimp. Cook for 2 minutes and add the halibut. Simmer for 3 minutes covered with a lid or with paper. The sauce should start to thicken slightly.

Add mussels and cover the pot again. Raise the heat back to medium and cook until the mussels open.

Pour the heavy cream and sprinkle with garam masala all. Cover and remove from heat.

In the temple! Heat the butter in a small skillet and add curry leaves and mustard seeds. When the seeds begin to appear, add the chopped shallot and cook until translucent and lightly browned.

Pour the tempering in the fish curry and cover for three minutes to let flavors blend.

Serve with rice and cold beer.