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Culinary Home > Ready Recipes > Whole Fish Curry
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Whole Fish Curry

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Recipe Overview
Time  2 min 45 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min 45 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min 45 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4175), Full size deep cooking tray (Green) (32Z4167)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Oven Profile
Stage 1 instruction: Place the fish
Stage 1 Time 1 min 45 sec Fan 100% Microwave 20%
Stage 2 instruction: Add the curry
Stage 2 Time 1 min Fan 10% Microwave 80%
Stage 1 instruction: Place the fish
Stage 1 Time 1 min 45 sec Fan 100% Microwave 20%
Stage 2 instruction: Add the curry
Stage 2 Time 1 min Fan 10% Microwave 80%
Stage 1 instruction: Place the fish
Stage 1 Time 1 min 45 sec Fan 100% Microwave 20%
Stage 2 instruction: Add the curry
Stage 2 Time 1 min Fan 10% Microwave 80%
Ingredients:
2 tbs 2 tbs Water
0.5 tsp 0.5 tsp Chilli Powder
0.5 tsp 0.5 tsp Plain Flour
0.5 tsp 0.5 tsp Salt
0.5 tsp 0.5 tsp Turmeric Powder
180 g 6.35 oz/wt Whole Red Snapper
40 ml 1.35 oz/fl Cooking Oil
5 pcs 5 pcs Fresh Curry Leaves
1 pc 1 pc Red Chilli dried, cut in half
1 pc 1 pc Red Onion thinly sliced
0.5 tsp 0.5 tsp Cumin Seeds
0.5 tsp 0.5 tsp Fenugreek Leaf dried & crushed
0.5 tsp 0.5 tsp Mustard
1 tsp 1 tsp Ginger Garlic Paste
1 tbs 1 tbs Curry Powder
20 ml 0.68 oz/fl Tamarind Juice
100 ml 3.38 oz/wt Water
1 pc 1 pc Lady´s Finger prefried, cut in half
0.5 pc 0.5 pc Tomato diced
1 pinch 1 pinch Salt
5 g 0.18 oz/wt Curry Leaf prefried
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
2 tbs 2 tbs Water
0.5 tsp 0.5 tsp Chilli Powder
0.5 tsp 0.5 tsp Plain Flour
0.5 tsp 0.5 tsp Salt
0.5 tsp 0.5 tsp Turmeric Powder
180 g 6.35 oz/wt Whole Red Snapper
40 ml 1.35 oz/fl Cooking Oil
5 pcs 5 pcs Fresh Curry Leaves
1 pc 1 pc Red Chilli dried, cut in half
1 pc 1 pc Red Onion thinly sliced
0.5 tsp 0.5 tsp Cumin Seeds
0.5 tsp 0.5 tsp Fenugreek Leaf dried & crushed
0.5 tsp 0.5 tsp Mustard
1 tsp 1 tsp Ginger Garlic Paste
1 tbs 1 tbs Curry Powder
20 ml 0.68 oz/fl Tamarind Juice
100 ml 3.38 oz/wt Water
1 pc 1 pc Lady´s Finger prefried, cut in half
0.5 pc 0.5 pc Tomato diced
1 pinch 1 pinch Salt
5 g 0.18 oz/wt Curry Leaf prefried
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
2 tbs 2 tbs Water
0.5 tsp 0.5 tsp Chilli Powder
0.5 tsp 0.5 tsp Plain Flour
0.5 tsp 0.5 tsp Salt
0.5 tsp 0.5 tsp Turmeric Powder
180 g 6.35 oz/wt Whole Red Snapper
40 ml 1.35 oz/fl Cooking Oil
5 pcs 5 pcs Fresh Curry Leaves
1 pc 1 pc Red Chilli dried, cut in half
1 pc 1 pc Red Onion thinly sliced
0.5 tsp 0.5 tsp Cumin Seeds
0.5 tsp 0.5 tsp Fenugreek Leaf dried & crushed
0.5 tsp 0.5 tsp Mustard
1 tsp 1 tsp Ginger Garlic Paste
1 tbs 1 tbs Curry Powder
20 ml 0.68 oz/fl Tamarind Juice
100 ml 3.38 oz/wt Water
1 pc 1 pc Lady´s Finger prefried, cut in half
0.5 pc 0.5 pc Tomato diced
1 pinch 1 pinch Salt
5 g 0.18 oz/wt Curry Leaf prefried
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
Preparation:
  1. Scale and clean the fish. Mix the turmeric powder, chilli powder, flour and the salt with water into a paste. Marinate the fish with the paste and chill it for at least 1 hour.
  2. For the Curry: Heat the oil in a pot and sear curry leaves, onions and dried chilli. When the onions are golden brown add cumin, fenugreek, mustard, ginger garlic paste, curry and let it roast for 1-2 minutes. Add tamarind juice and water and bring it to a boil. Lower the heat and add lady´s finger, tomato and salt. Let it simmer for 1 minute and chill it.
  3. Place the fish on the tray and the curry in the bowl.
  4. Cook the fish and reheat the curry as per oven profile and serve garnished with curry keaves, soring onion, and red chilli.
  1. Scale and clean the fish. Mix the turmeric powder, chilli powder, flour and the salt with water into a paste. Marinate the fish with the paste and chill it for at least 1 hour.
  2. For the Curry: Heat the oil in a pot and sear curry leaves, onions and dried chilli. When the onions are golden brown add cumin, fenugreek, mustard, ginger garlic paste, curry and let it roast for 1-2 minutes. Add tamarind juice and water and bring it to a boil. Lower the heat and add lady´s finger, tomato and salt. Let it simmer for 1 minute and chill it.
  3. Place the fish on the tray and the curry in the bowl.
  4. Cook the fish and reheat the curry as per oven profile and serve garnished with curry keaves, soring onion, and red chilli.
  1. Scale and clean the fish. Mix the turmeric powder, chilli powder, flour and the salt with water into a paste. Marinate the fish with the paste and chill it for at least 1 hour.
  2. For the Curry: Heat the oil in a pot and sear curry leaves, onions and dried chilli. When the onions are golden brown add cumin, fenugreek, mustard, ginger garlic paste, curry and let it roast for 1-2 minutes. Add tamarind juice and water and bring it to a boil. Lower the heat and add lady´s finger, tomato and salt. Let it simmer for 1 minute and chill it.
  3. Place the fish on the tray and the curry in the bowl.
  4. Cook the fish and reheat the curry as per oven profile and serve garnished with curry keaves, soring onion, and red chilli.
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Accessories:
Accessories:
Accessories:
See also
Aloo Akhrot Tikki
Aloo Akhrot Tikki
Chinese Hot Dog
Chinese Hot Dog
Reheat Bulgogi Beef
Reheat Bulgogi Beef
* All cooking times may vary depending on quality and quantity of food.