So you might be preparing Hot & sour Fish coconut curry recipes for your loved ones but this tips may be useful.
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In the last few years, Air Fryers have change into highly regarded as well as a necessary kitchen appliance. Primarily an amped-up countertop convection oven, it's quite incessantly recommended by cooking experts to arrange frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has lots much less fats. This cooking technique may additionally cut down on some of the other dangerous effects of oil frying.
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We hope you got benefit from reading it, now let’s go back to hot & sour fish coconut curry recipe. To make hot & sour fish coconut curry you need 24 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Hot & sour Fish coconut curry:
- Use fish pieces of Indian Salmon (Rawas)
- Get Marinate:
- Get turmeric powder
- Provide salt
- Prepare lemons juice
- Provide ginger garlic paste
- You need egg beaten
- You need dried red chillies
- Use grind to smooth paste:
- Use garlic cloves
- Take onions roughly chopped
- Get ginger peeled
- Prepare Few stalks fresh lemongrass
- Provide fresh mint leaves
- Use lime leaves
- Provide salt
- Prepare black pepper powder
- You need coconut milk
- Prepare for gravy:
- Provide tomato puree
- Take tomato ketchup
- Prepare tamarind paste
- Use curry leaves
- Use fresh cream
Steps to make Hot & sour Fish coconut curry:
- Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
- In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
- Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
- In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
- Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
- Serve hot with steamed rice
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