235 fish curry recipes

Curried turkey on rice: leftover roast turkey simmered in a creamy curry sauce with apple and onion, served over brown rice. A 30-minute weeknight curry built for the day after Thanksgiving.

Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.

Indonesian pork tenderloin marinated in lime, soy, brown sugar, cumin, curry, and sambal ulek, then seared fast in a hot pan. Sweet, smoky, and chili-hot, served with fried bananas.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that's light enough for a weeknight meal.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Green lentil rissoles spiced with curry, cumin, and coriander, coated in oat-breadcrumb crust, and shallow-fried until golden. Served with a cool cumin-yogurt sauce for a hearty vegetarian main.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.