Karutha Meen Curry Recipe (2024)

FAQs

What type of fish is best for curry? ›

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

Starchy foods like rice, bread, and potatoes can help dilute the spiciness of curry. Add in a small ball of bread or potatoes, this can also help in reducing the fiery taste of the curries. Tomatoes can add a bit of sweetness and acidity that can help balance the spiciness of curry.

Add arrowroot.

Arrowroot thickens curry just like cornstarch. Add a tablespoon (15 mL) of arrowroot to your curry and then mix it in. If your curry doesn't thicken, add a little bit more at a time until you get the right consistency.

If cooking fillets, drizzle the fish, front and back, with oil, then add the spices of choice. Cook in a frying pan, oven, or grill over medium heat until hot and flakey—and the skin is brown and crispy, if left on. Cook fish steaks similarly using oil to keep the meat from sticking to the pan or grill.

Fish curry is a popular dish that can be enjoyed as a part of a healthy meal. If eaten on its own as a meal, fish curry is a pure source of protein with low carbohydrates. But when pairing it with a carb like white rice (high GI) may cause hyperglycaemia, leading to a poor food score.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

Light coconut milk or coconut water will be too watery and throw off the consistency of the curry. Too low of a cooking temperature: A curry must simmer to cook off any excess liquid and reach the desired thickness. If you cook the sauce on very low heat, the liquid will never have the chance to evaporate.

There are lots of different types of fish that you can use in your curries. With cod, snapper, sea bass and mackerel being great choices. If you're cutting up your fish and putting it in the curry, keep the chunks quite large or keep the skin on to help stop it falling apart too much.

The combination of curd and fish also harms our health. This can cause indigestion as well as gas and acidity. As a result, when eating curd, avoid eating fish at the same time. Despite their benefits, consumed together, fish and curd may cause health issues.

Why is my curry always watery? ›

It depends on the type of curry you are making. Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.

This fish curry is made much the same traditional way by sautéing onions, ginger garlic, tomatoes & ground spices. Later this onion tomato masala is simmered to cook down the ingredients & bring out the flavors. Marinated fish is seared on a pan and then cooked briefly in the prepared curry.

Inland fishes account for the majority of the market share

This includes inland fishes (Indian major carps, pangasius, exotic carps, clarias, anabas, rupchanda, tilapia, seabass, and others), marine fishes, shrimps, and scampi.