Creamy coconut milk fish curry, it is simple & easy to prepare. By using fresh coconut milk gives more flavor & taste to curry, but I used instant coconut milk powder. For vegan version, add brinjal / eggplant, potatoes, etc.,

Ingredients:

Fish (Ocean perch) – 10 pieces

Red chili powder – 1 ½ tsp

Coriander powder – 1tsp

Turmeric powder – ½ tsp

Green chilies – 3 no.

Coconut powder (maggi) – ¼ cup mix it with hot water

Tamarind – small lime size

Ginger – 1 tsp (finely chopped)

Garlic – 1 tbsp (finely chopped)

Salt to taste

Grinding:

Onion – 1 no.

Tomato – 1 no.

Tempering:

Oil – 1 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

Fenugreek seeds – 1 tsp

Curry leaves – 1 strand

Method:

• In a small bowl, soak the tamarind in hot water & keep aside.

• Clean the fish, remove the moisture using paper towel, marinate the fish with turmeric & salt.

• In the pan add a tablespoon of oil, add the marinated fish, fry it on both side for a minute & remove the excess fat by using paper towel.

• On the same pan, start to tempering with mustard, fenugreek, cumin seeds and curry leaves.

• After that add finely chopped garlic, ginger & saute it for a minute.And then add the turmeric, red chili powder, coriander powder & saute until the raw flavor goes off.

• Now add the grounded tomato- onion mixture saute for 2 minutes.

• After that add the soaked tamarind juice, add 1 ½ cup water to boil on medium low flame for 20 more minutes or until the raw smell goes off.

• After that add the fried fish & cook it for 5 – 10 minutes minutes on low flame.

• Garnish with chopped coriander leaves.

• Serve it hot and enjoy with steamed rice, idly, dosa etc.,

Hints:

To get rid of fishy smell wash the fish in the fresh cold water and add some turmeric powder and keep it in fridge for 5 minutes, before cooking by using tissue paper remove the moisture from the fish, and add little oil to the pan to fry the fish for a minute and remove the skin (depends on the type of fish).