Mangalore fish curry. Serves: 2-3. Ingredients: 500g stone bass fish. 200g onion, very finely chopped. 4 green chillies, slit. 70g coconut milk. Oil, as required. 2 tbsp coriander powder. 1 tbsp ...

Gently lay the fish pieces into the sauce, spooning some of the curry over each piece to coat them. Cover the pan and let the ...

Add 3 Tbsp. Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in two 13.5-oz. cans unsweetened coconut milk , 1 Tbsp. fish sauce , and ...

Add the pureed tomatoes and increase the heat to high. Fry the paste till the tomatoes are cooked and the masala releases oil. Reduce the heat and add ½ cup of water and stir till there are no lumps.

Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring ...

Reduce heat to low, add fish, then cook, uncovered, for 10 minutes or until just cooked. Serve curry with steamed rice, coriander leaves and chutneys. As seen in Feast magazine, Issue 11, pg85.

Ingredients. 1½ tsp ground turmeric; 1kg (about 6 fillets) firm white fish (carp, barramundi, black cod) 4 tbsp vegetable oil; 400g white potatoes, cut into 5cm cubes (do not use floury potatoes ...