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barracuda fish curry, Kandai fish curry, Kandai Meen masala

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PRAKSHA18
PRAKSHA18
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Recipes in this Video

4 recipes
pescatarian

Originating from coastal regions of India, Barracuda Fish Curry is a vibrant dish that showcases the use of fresh fish and aromatic spices. Traditionally, this curry is enjoyed with rice and is a staple in many households, reflecting the rich culinary heritage of Indian coastal cuisine. Today, variations of this dish can be found in seafood restaurants and homes alike, adapting to local tastes and ingredients.

Ingredients

  • barracuda fish
  • onion
  • tomato
  • ginger
  • garlic
  • coconut milk
  • curry leaves
  • mustard seeds
  • turmeric powder
  • coriander powder
  • red chili powder
  • salt
  • oil
  • cilantro
  • lemon juice

Instructions

  1. 1Heat oil in a pan over medium heat until shimmering.
  2. 2Add mustard seeds and cook until they start to pop.
  3. 3Add chopped onions and sauté until golden brown, about 5-7 minutes.
  4. 4Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
  5. 5Add chopped tomatoes and cook until softened, about 5 minutes.
  6. 6Mix in turmeric powder, coriander powder, and red chili powder; cook for 1 minute.
  7. 7Pour in coconut milk and bring to a simmer, stirring occasionally.
  8. 8Add curry leaves and salt; let it simmer for 10 minutes to blend flavors.
  9. 9Carefully add the barracuda fish pieces, ensuring they are submerged in the sauce.
  10. 10Cover and cook for 8-10 minutes until fish is cooked through and flakes easily.
  11. 11Remove from heat and stir in lemon juice and chopped cilantro.
  12. 12Serve hot with rice or bread.

Ingredient Alternatives

coconut milk

Healthier: light coconut milk

Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

barracuda fish

Healthier: tilapia

Cheaper: mackerel

Tilapia is lower in calories and mackerel is often more affordable.

Techniques

sautéingsimmering

Equipment

panknifecutting boardspatula
🌶️🌶️🌶️Hot

Also Known As

Barracuda CurryFish Curry
pescatarian

Ingredients

  • 500g fish (preferably kingfish or mackerel)
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1/2 cup coconut milk
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. 1Clean and cut the fish into pieces. Marinate with turmeric powder and salt for 15 minutes.
  2. 2Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
  3. 3Add ginger-garlic paste and green chilies, sauté for another 2 minutes until fragrant.
  4. 4Stir in the chopped tomatoes and cook until they soften and oil separates from the mixture.
  5. 5Add red chili powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes.
  6. 6Pour in the coconut milk and bring to a gentle simmer.
  7. 7Add the marinated fish pieces to the pan, cover, and cook for about 10-15 minutes until the fish is cooked through.
  8. 8Garnish with fresh coriander leaves before serving.
  9. 9Serve hot with rice or roti.

Equipment

PanSpatulaKnifeCutting board
🌶️🌶️🌶️Medium
pescatarian

Ingredients

  • 500g fish (preferably mackerel or tilapia)
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 onion, finely chopped
  • 2 green chilies, slit
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 cup coconut milk
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. 1Heat coconut oil in a pan over medium heat.
  2. 2Add mustard seeds and fenugreek seeds; let them splutter.
  3. 3Add chopped onions and green chilies; sauté until onions are translucent.
  4. 4Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
  5. 5Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder; cook until tomatoes soften.
  6. 6Pour in coconut milk and bring to a gentle simmer.
  7. 7Add the fish pieces and cook for about 10-15 minutes until the fish is cooked through.
  8. 8Season with salt to taste and adjust spices as needed.
  9. 9Garnish with fresh coriander leaves before serving.
  10. 10Serve hot with rice or flatbreads.

Equipment

PanSpatulaKnifeChopping board
🌶️🌶️🌶️Medium
pescatarian

Ingredients

  • 500g barracuda fish fillets
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. 1Heat the vegetable oil in a pan over medium heat.
  2. 2Add the chopped onions and sauté until they turn golden brown.
  3. 3Stir in the ginger-garlic paste and cook for another minute until fragrant.
  4. 4Add the chopped tomatoes and cook until they soften and the oil separates.
  5. 5Mix in the turmeric, red chili, coriander, and cumin powders. Cook for 2-3 minutes.
  6. 6Add the barracuda fish fillets to the pan, gently coating them with the spice mixture.
  7. 7Pour in a little water if the mixture is too dry, cover, and let it simmer for about 10 minutes.
  8. 8Sprinkle garam masala and salt to taste, and cook for an additional 2 minutes.
  9. 9Garnish with fresh coriander leaves before serving.

Equipment

PanSpatulaKnifeChopping board
🌶️🌶️🌶️Medium

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