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:
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In a small bowl, soak the tamarind in hot water & keep aside.
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Clean the fish, remove the moisture using paper towel, marinate the fish with turmeric & salt.
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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.
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On the same pan, start to tempering with mustard, fenugreek, cumin seeds and curry leaves.
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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.
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Now add the grounded tomato- onion mixture saute for 2 minutes.
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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.
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After that add the fried fish & cook it for 5 – 10 minutes minutes on low flame.
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Garnish with chopped coriander leaves.
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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).
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