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We hope you got benefit from reading it, now let’s go back to indian cuisine: white fish coconut curry recipe. You can cook indian cuisine: white fish coconut curry using 18 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Indian Cuisine: White Fish Coconut Curry:
- Use 300 grams White fish (cod, salmon, etc.)
- Get Marinating ingredients for the white fish:
- You need 1/2 tsp □ Turmeric
- You need 1 tsp □ Salt
- Use 1/2 tsp □ Cayenne pepper
- Prepare 1 to 2 tablespoons □ Lemon or cooking sake
- Use Coconut curry sauce
- Get 1 large Onion
- Provide 1 tbsp Ginger
- Use 2 clove Garlic
- Get 1 Chili pepper (For spicy food lovers only)
- Get 1 tsp ☆ Cumin seeds
- Take 1/2 tsp ☆ Clove
- Use 5 grains or 1/2 teaspoon ☆ Cardamon
- Take 1/2 tsp ☆ Cinnamon
- Provide 1 to 2 leaves ☆ Bay leaf
- Provide 400 ml Coconut milk
- Take 1 bunch, if available Coriander leaf
Instructions to make Indian Cuisine: White Fish Coconut Curry:
- Wash the white fish and cut into bite sized pieces. Remove the bones thoroughly. I used cod this time, but it was also delicious when I tried with salmon.
- Wipe off moisture on the white fish with a paper towel, and mix it together with the □ ingredients.
- Wrap in plastic wrap, and let it sit in the refrigerator for about 30 minutes. It's also okay to let it sit overnight.
- Mince the onion, garlic, and ginger. For those who like spicy foods, vertically slice the chili pepper in half, and remove the seeds.
- Prepare the ingredients from ☆ on paper. That way, you toss them all into a frying pan at once. Open up the shells of the cardamom by pressing them with the side of a knife.
- In a deep frying pan, add 2 tablespoons of cooking oil (not listed) and heat over low heat.
- Add the ingredients from Step 5. If you have mustard seeds at hand, add 1/2 teaspoon, but the flavor is the same even without it.
- Once it becomes fragrant, add the chili pepper if you like it spicy. You can also use 1/2 teaspoon of cayenne pepper as a substitute for chili pepper.
- Add garlic and ginger, and stir fry over medium heat until they both turn light brown.
- Once the garlic and ginger turn light brown, add the onion and stir fry until it turns translucent.
- This will take up to about 5-10 minutes. The room will warm up in the meantime.
- Add all the coconut milk.
- Bring it to a boil, stirring well with the onion (If you have asparagus and tomatoes in your fridge, it'll also be delicious if you add them at this point.)
- Once it starts to boil, add the white fish resting in the refrigerator, bring it to a boil one more time, then turn it down to low heat.
- Cover with a lid and simmer slowly for about 10 minutes. To prevent the bottom of the pan from burning, gently stir the mixture occasionally so the fish won't fall apart.
- Once you make sure the fish is cooked through, stir in a teaspoon of salt and 1/2 teaspoon of sugar (not listed). Taste again and add more salt if needed.
- Garnish with cilantro, and it's done. Please eat hot. It's also good to squeeze a little bit of lemon if you like.
- This curry goes well with dal, an Indian salad, and white rice. - - https://cookpad.com/us/recipes/152113-side-dish-salad-for-indian-food
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