Friday, July 13, 2018

Fish Curry with Coconut Milk


Ingredients:
  • Fish : ½ kg
  • Onion : 1 
  • Garlic : 2 Tbsp
  • Ginger : 1 Tbsp
  • Green chilly : 5
  • Curry leaves 
  • Chilly powder : 2 Tsp
  • Turmeric pdr : ½ Tsp
  • Coriander powder : ½ Tsp
  • Thick coconut milk : 1 cup
  • Semi-thick coconut milk : 1½ cup
  • Kudampuli (Malabar tamarind, fish tamarind) : 2 pieces
  • Dry chilly : 3
  • Mustard seeds : 1 Tsp
  • Fenugreek seeds : ¼ Tsp
  • Shallots : few
  • Coconut oil : 3 Tbsp
  • Salt

Clean and cut the fish into medium pieces. Soak kudampuli in a little water and keep it aside. Put the fish into a chatti (clay pot) along with sliced onion, garlic, green chilly, curry leaves, chilly powder, turmeric powder, coriander powder, 1 tbsp of oil and salt. Combine all the ingredients well and keep it aside for 15 minutes. Then, add the soaked kudampuli and semi-thick coconut milk and mix it. Cover and cook it in medium flame. Then, reduce the flame and pour the thick coconut milk. Heat it for a couple of minutes and remove it from fire. Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add sliced shallots, curry leaves and dry chilly. Saute it for a few minutes and pour it over the fish curry. Serve it with hot rice.

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