Fish Curry inside a Wok

 

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Bring the wok with the sauce to the boil, drop in the fish and prawns along with the salt and tomatoes. When it comes to a simmer take it off the heat, give it a good stir and add the lime juice. Method Dip your onion rings into the marinade and then place in the Wok. Cover and allow the onions to cook for 10 minutes, Add fish pieces and marinade, followed by chopped tomatoes.

Cover and simmer 20-25 minutes. Once the fish is cooked through, add coconut milk and remove Wok from the COBB. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish.

If you like, you can also add shrimp or other seafood to the pot or wok. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. Mix all of them properly. Allow to.

Heat the oil in a cooking wok. Add mustard seeds and let it splutter. Then, add the onion and sauté it until it starts to turn light brown. Now add garlic cloves and curry leaves.

Please watch: “How to make Mayonnaise ( 3 METHODS ) Perfect Homemade Mayo” https://www.youtube.com/watch?v=nHHrGTUtm_Q -Simple yet Delicious fish curr. DIRECTIONS. Cut the fish into large pieces. Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.

Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water. Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste.

Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and. This simple curry is a family favourite at our house, and is a great dish to cook if your own family is a little apprehensive about fish. Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters. Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute. Pour in the coconut milk and fish sauce, and add in the lemongrass.

Cook for 5 minutes, then.

List of related literature:

Heat ghee in a kadhai/wok, add cumin and stir over medium heat until it begins to pop, add onions, sauté until light golden, add the ginger and garlic pastes, bhunno/stir-fry until the moisture evaporates.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Stir in the curry paste and cook for 30 seconds, then add the coconut milk, bell pepper, kaffir lime leaves, bamboo shoots, and fish sauce.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

To prepare the meal, the fish is covered in a thick coconut sauce seasoned with fish sauce, palm sugar, eggs and a curry paste known as kroeung, made up of fresh chilli, galangal, turmeric, kaffir lime, garlic and lemongrass.

“Lonely Planet's Ultimate Eatlist” by Lonely Planet Food
from Lonely Planet’s Ultimate Eatlist
by Lonely Planet Food
Lonely Planet Global Limited, 2018

Heat ghee in a wok and fry ground ingredients (A) together with the mixed spices, lemongrass and pandan leaves until fragrant.

“The Best of Chef Wan: A Taste of Malaysia” by Chef Wan
from The Best of Chef Wan: A Taste of Malaysia
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2011

Heat your wok or large frying pan and add green curry paste, cooking and stirring for a minute or so or until fragrant.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

Add the fish and turn well to coat with the curry.

“Sweet Hands: Island Cooking from Trinidad & Tobago” by Ramin Ganeshram, Jean-Paul Vellotti
from Sweet Hands: Island Cooking from Trinidad & Tobago
by Ramin Ganeshram, Jean-Paul Vellotti
Hippocrene Books, 2006

Tarka: The Technique of Frying Whole Spices in Hot Oil In China, cut green onions are dropped into a little hot oil and the combination is dribbled over a freshly steamed fish.

“Madhur Jaffrey's Quick & Easy Indian Cooking” by Madhur Jaffrey, Noel Barnhurst
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Chronicle Books, 2007

Method: Boil 1 kg of crushed or finely sliced fresh ginger in 31 of water in an earthenware pot (shā guo) for thirty minutes.

“A Practical Dictionary of Chinese Medicine” by Nigel Wiseman, Ye Feng
from A Practical Dictionary of Chinese Medicine
by Nigel Wiseman, Ye Feng
Paradigm Publications, 1998

Add the curry powder and stir until fragrant, about 30 seconds.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Brown the onions in the ghee in a large frying pan, add the ground ginger, ground garlic, chilli powder, chopped mint, chopped green coriander and salt to taste.

“The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace” by Minakshie Dasgupta, Bunny Gupta, Jaya Chaliha
from The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace
by Minakshie Dasgupta, Bunny Gupta, Jaya Chaliha
Penguin Books, 1995

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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34 comments

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  • Varunji…Your command over English is wonderful… As your command on culinary art…This dish is fantastic…..Last question… Are you a Maharashtrian?

  • Tried this on Sunday. Used a Pacific ocean perch or Roodbaars. Came out really good! The recipe is just perfect! Thanks for sharing!

  • I just made this and it is OUTSTANDING! I used king prawns and yellow fin tuna, I wish I could post a pic on here, it was delicious, could possibly replace sesame chicken as the family favourite ��

  • From this we can see that you know nothing of Indonesian curry. It’s insulting really to us Indonesian. If you cook it this way and tasted it, please note that this dish is not Indonesian.

  • I just made this curry and it’s so good I’m amazed. I got a bunch of fresh fish balls from the store instead of making them from scratch and I used three birds eye chillies split down the middle instead of the bigger ones and the spicy kick with the fish flavor is perfect �� will definitely be making again and trying more of your recipes as well!

  • Those balls look awfully big.
    Appeal is a consideration when it comes to cooking…aesthetics.
    …Although it looks appetizing unlike some look that look like d_ _ g.
    Encouraging…

  • Made this for a second time as good and quick as the first time. Thanks again! BTW to reduce fat intake in this dish whats the advice: yogurt with dried coconut flakes instead of coconut cream or some almondor nu-based gravy? Thanks!

  • Khub misti and sundor hyeche.love your recipes and cooking Varun sir..Thank you for sharing beautiful and authentic macher kalia..

  • I’m down with your paste, but turkey? I’ve never heard of using turkey as a protein for curry. I would have thought something a bit fattier like chicken thighs would be better?

  • Hi there as indonesian myself, we do not use tomato juice in our curry, mostly tons of chilli but heay it looks really tasty! Thank you for making our food

  • I love curry. I live in Trinidad and Tobago, in the Caribbean. Our curry is made differently as well. Maybe you can try your own take on it one day.

  • I made it this evening and the curry sauce is gorgeous. I used turkey breast and they turn out a bit dry. Would fillet of beef or pork work with this recipe?

  • I wonder? If you used Conch instead of Turkey? What a totally different dish! I will post a vid on your FB page,and see what you think?:-)

  • I absolutely love that you use every drop of every ingredient. I drives me crazy when somes chef’s on there videos don’t because in a restaurant I would never waste anything. Thank you

  • You’re the best. I could eat curry every day. The food street is still one of my best experiences in Hong Kong. Love that city!!:-)

  • Hi Jeremy! I really like your channel and it helped me greatly to advance my Asian cooking skills. However, I have to say that in this video it was truly painful to see you cook with those “plastic” tomatoes. You can do better. Thank you for the great work.

  • OMG, this looks amazing yet being a true ‘Brit’ I do find cooking fish a challenge unless it is under batter:) I will definitely have a go with this Hari, thank you xxx

  • I think this is a School of Wok version of Indonesia Chicken Curry. Thank you very much for introducing it. But if I may I would like to add some of spices to the recipe, you will need galangal maybe the size of your thumb(a must), 1 tbsp corriander seed(it’s a must for flavour profile), dont chop and mix the lemongrass with other spices, you only need to smash them, and put it in the curry, about 2 cm of cinnamon stick, cut the coconut milk only use half of it just add water or chicken stock for liquid, dont brown the meat/chicken just cook it halfway when you saute the spices after the spices really fragrant, use shallot instead of onion(a must), use 1 candle nut(optional), you can add a teaspoon cumin/carraway seeds(optional), add one thai cardamom seeds(optional), add one turmeric leaves(optional), don’t use any lemon if you want sour flavour profile add asam kandis or a half teaspoon of vinnegar, don’t add any blended tomato. Crush all of the spices except cardamom, cinnamon, lemongrass, turmeric leaves(add it later when you saute) in mortar and pestle until it smooth.Add the coconut milk all at once cook it with medium flame by always mixing or else it will break. You can add potato for carb. There you go, you have a simple version of Indonesian Chicken Curry. I hope you can taste authentic indonesia yellow curry. If you want to make it more spicy just add a lot of birds eye chili. If you cook the chili for long enough time it will not as hot as it’s fresh. I hope you like it.

  • I love you videos.. Thank you for posting this recipe version of yours. But as Indonesian, if I may correct it little bit, we definitely use coriander seed and cumin in the spices, some time folks adding small stick of cinnamon into it. The veg never been cabbage, but potato and carrot if we wish.. but overall Thank you for bring it up ������

  • the camera man dont know.where to.focus..evrytime the chef talks he transfer to the face.thats very distracting.when all you want is to look at the food.tsk��

  • I’m a bit limited in my dorm room, but I firmly intend to recreate this in my rice cooker. This video has fueled my determination.

  • Love it,just cooked a prawn dish using sauces and spices I’ve seen you use it was great,i would never have been able to do it if not for your channel I love what you do don’t stop ����

  • I’ve been craving for this recipe for quite some time now but I just didn’t know how to make the sauce.I used to live in Hongkong and this was my fave street food. Thank you for sharing.

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  • Where I’m from in he Caribbean..we don’t use tomatoes in our curry…and instead of cabbage we would use potatoes or chick peas…

  • I love what we call here in fiji Surwa, but now this is absolute perfect for me as a Pesco Vegetarian, very rare quarterly than I take fish with my Vegetarian dish

  • Khub bhalo! ��
    We also make it every now and then. But generally, we make a thinner version with potato (rui macher jhol). Even cauliflower is used in winter for a delicate light broth!
    We want more of fish recipes from you. ��
    #bong #fish #toogood #succulent

  • Pity about the obtrusive and frankly painful to watch advertizing. It distracts from the recipe. Would have been enough to just have the items on the table in a way one can read the labels.

  • My friend is a Chinese chef. He floats one or two small red Thai chili peppers on top of Spicy dishes, as a garnish. It looks great and hints at the fact that the dish is spicy.
    The finishing touches make all the difference. It’s little things like this that really impress people and start conversations.

  • Jeremy, you are a natural in front of the camera…… I so look forward to seeing your videos. Please keep doing what you do. Excellent!!!

  • Can’t wait to make this Rohu curry. In one of your shows you mentioned about a particular pure ghee available in Kolkata.
    Which was that? Thanks.

  • This is not way to cook Bengali fish they never used garam masala and curd moreover they use mustard seed paste along with huge quantity of coriander powder to cook same quantity of fish. If you want to learn contact my mother. She cooks very delicious food.