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.,
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
Onion – 1 no.
Tomato – 1 no.
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin / jeera – 1 tsp
Fenugreek seeds – 1 tsp
Curry leaves – 1 strand
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.,
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).