Fantastic fish tikka curry | Fish recipes | Jamie Oliver (2024)

FAQs

Which fish taste best in curry? ›

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce.

To thicken fish curry, you can use ingredients such as coconut milk, yogurt, or tomato paste. Another option is to mix cornstarch with water and stir it into the curry while it's cooking.

Panang curry, a Thai delicacy

Smooth and bright red, this Thai curry is a delight. And according to TasteAtlas it is quite simply THE best curry in the world.

To reduce the bitter taste in fish curry, you can try a few methods. Adding a bit of sweetness, like a pinch of sugar or a splash of coconut milk, can balance the flavors. Additionally, incorporating acidic elements, such as lemon or tamarind, may help neutralize bitterness.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

To summarise, Indian chicken tikka masala has fresh flavors due to the use of fresh tomatoes. It's creamy, rich and delicious and won't make you feel bloated as there is a very small amount of cream used. Cashews impart a magical creamy texture and flavour without making you feel heavy.

Garam masala is basically a combination of Indian spices which is pan roasted first and it is used from a pinch to a 1/4 teaspoon. Whereas tikka means "chunks" and so tikka masala has a bright red color and it's used as a based gravy for chunks of paneer, chunks of mixed vegetables and etc.

What is the difference between masala and curry paste? ›

Curry doesn't necessarily contain any ground spices but relies on chilli peppers, cloves, cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns for flavour. The word Masala, on the other hand, means spice mix. It refers to a spice mix of ground seeds like coriander and cumin.

Fish Sauce, or Nam Pla, is the Southeast Asian condiment that has an umami effect unlike anything else. Although pungent to smell, it has a salty and slightly sweet taste that adds a tonne of flavour to almost any dish, from soups and dips, to marinades and curries.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

Firm fleshed fish varieties like salmon, trout, haddock, snapper, bass, cod, barramundi, etc, work best for fish curry. While white fish is milder and absorbs flavors well, fish with stronger flavors can also be used. Delicate fish may not hold its shape well.

Malabar matthi curry, also known as fish curry, is an Indian and Goan dish. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice or tapioca.