Madras Red Fish Curry

Ready in 1 hour

Try this Madras Red Fish Curry recipe, or contribute your own. "Mustard" and "Cilantro" are two of the tags cooks chose for Madras Red Fish Curry.

Top-ranked recipe named "Madras Red Fish Curry"


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12 Kari leaves; or 2 bay leaves
1/4 c Tamarind water; or 1 tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
3 tb Light vegetable oil
1 ts Mustard powder
; chopped
1 1/2 lb Skinless and boneless fillets, flounder; 4 serving pieces
Coarse salt; to taste
1 ts garlic; Finely chopped
2 c Water
1/2 c Unbleached flour; for dusting
sprig Kari; or cilantro, for garnish
1 tb red pepper; paprika; Ground, combination
1 tb Curry powder
1/2 c onions; Finely chopped
1/2 lb Plum tomatoes; peeled and chopped

Original recipe makes 1



Place the fish on a plate and rub over with the curry powder ans 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. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI

Calories Per Serving: 1362 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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