Fish curry: Difference between revisions

Latest revision as of 02:16, 26 January 2025

Fish Curry

Fish curry is a popular dish in many parts of the world, particularly in regions where fish is a staple food. It is known for its rich flavors and aromatic spices, often served with rice or bread.

Ingredients[edit]

The ingredients for fish curry can vary widely depending on the regional cuisine, but common ingredients include:

- Fish: Various types of fish can be used, such as tilapia, salmon, mackerel, or cod. - Spices: Common spices include turmeric, coriander, cumin, and chili powder. - Aromatics: Garlic, ginger, and onions are often used to enhance the flavor. - Coconut milk: Frequently used in South Indian and Southeast Asian versions of fish curry. - Tamarind: Used for its sour flavor in some recipes. - Tomatoes: Often added for acidity and sweetness.

Preparation[edit]

The preparation of fish curry typically involves the following steps:

1. Marinating the fish: The fish is often marinated with salt, turmeric, and other spices to infuse flavor. 2. Cooking the aromatics: Onions, garlic, and ginger are saut ed until golden brown. 3. Adding spices: Ground spices are added to the aromatics to create a flavorful base. 4. Simmering the curry: Coconut milk or water is added, and the mixture is brought to a simmer. 5. Cooking the fish: The marinated fish is added to the curry and cooked until tender. 6. Finishing touches: Fresh herbs like coriander leaves or curry leaves may be added before serving.

Regional Variations[edit]

Fish curry has numerous regional variations, each with unique characteristics:

- Goan fish curry: Known for its use of coconut milk and kokum for a tangy flavor. - Kerala fish curry: Often uses coconut oil and curry leaves, with a spicy and tangy taste. - Bengali fish curry: Typically made with mustard oil and panch phoron, a blend of five spices. - Thai fish curry: Features lemongrass, galangal, and kaffir lime leaves, with a creamy coconut base.

Serving Suggestions[edit]

Fish curry is commonly served with:

- Rice: Steamed rice is a traditional accompaniment. - Naan or roti: Flatbreads that can be used to scoop up the curry. - Vegetable side dishes: Such as saut ed spinach or cucumber salad.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-{{nutrition_info
+Fish Curry
-|Name=Fish curry
-|USDA_ID=782933
+'''Fish curry''' is a popular dish in many parts of the world, particularly in regions where fish is a staple food. It is known for its rich flavors and aromatic spices, often served with rice or bread.
-|Food_group=Fish
-|Keto_friendliness=Low carb
+==Ingredients==
-|Calories=70
-|Fat=2.93
+The ingredients for fish curry can vary widely depending on the regional cuisine, but common ingredients include:
-|Protein=4.5
-|Carbohydrate=6.83
+- '''Fish''': Various types of fish can be used, such as [[tilapia]], [[salmon]], [[mackerel]], or [[cod]].
-|Fiber=1.7
+- '''Spices''': Common spices include [[turmeric]], [[coriander]], [[cumin]], and [[chili powder]].
-|Net_carbohydrates=5.13
+- '''Aromatics''': [[Garlic]], [[ginger]], and [[onions]] are often used to enhance the flavor.
-|Sugars=1.47
+- '''Coconut milk''': Frequently used in South Indian and Southeast Asian versions of fish curry.
-|Cholesterol=9
+- '''Tamarind''': Used for its sour flavor in some recipes.
-|Saturated_fats=0.434
+- '''Tomatoes''': Often added for acidity and sweetness.
-|Serving_weight=236
-|Serving_description=1 cup
+==Preparation==
-}}
-{{PAGENAME}} is a food item in the category of [[fish]] and is considered [[low carb]].{{nutrition headings}}{{total carbs}} 6.83 {{fiber}} 1.7 {{net carbs}} 5.13 {{food rating}} {{keto-four}} {{low carb}}[[Category:Low carb foods]] [[Category:Fish]]{{usda link}}[https://fdc.nal.usda.gov/fdc-app.html#/food-details/782933/nutrients USDA nutrition info]{{nutrition links}}
+The preparation of fish curry typically involves the following steps:
-{{short-articles-ni}}
+. '''Marinating the fish''': The fish is often marinated with salt, turmeric, and other spices to infuse flavor.
+. '''Cooking the aromatics''': Onions, garlic, and ginger are saut ed until golden brown.
+. '''Adding spices''': Ground spices are added to the aromatics to create a flavorful base.
+. '''Simmering the curry''': Coconut milk or water is added, and the mixture is brought to a simmer.
+. '''Cooking the fish''': The marinated fish is added to the curry and cooked until tender.
+. '''Finishing touches''': Fresh herbs like [[coriander leaves]] or [[curry leaves]] may be added before serving.
+==Regional Variations==
+Fish curry has numerous regional variations, each with unique characteristics:
+- '''[[Goan fish curry]]''': Known for its use of coconut milk and [[kokum]] for a tangy flavor.
+- '''[[Kerala fish curry]]''': Often uses [[coconut oil]] and [[curry leaves]], with a spicy and tangy taste.
+- '''[[Bengali fish curry]]''': Typically made with [[mustard oil]] and [[panch phoron]], a blend of five spices.
+- '''[[Thai fish curry]]''': Features [[lemongrass]], [[galangal]], and [[kaffir lime leaves]], with a creamy coconut base.
+==Serving Suggestions==
+Fish curry is commonly served with:
+- '''[[Rice]]''': Steamed rice is a traditional accompaniment.
+- '''[[Naan]] or [[roti]]''': Flatbreads that can be used to scoop up the curry.
+- '''[[Vegetable side dishes]]''': Such as [[saut ed spinach]] or [[cucumber salad]].
+==Related Pages==
+* [[Curry]]
+* [[Indian cuisine]]
+* [[Seafood dishes]]
+* [[Spices]]
+{{Curry}}
+[[Category:Fish dishes]]
+[[Category:Curry]]
+[[Category:Seafood cuisine]]