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We hope you got insight from reading it, now let’s go back to coconut fish curry (arachu vecha) recipe. To make coconut fish curry (arachu vecha) you only need 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Coconut fish curry (arachu vecha):
- Get Flesh of half a fresh coconut
- Take 4 shallots
- Prepare Turmeric
- You need Chilli powder
- Use 300 g firm white fish (we used haddock)
- Prepare 10 curry leaves
- You need Cherry tomatoes
- Get 1 green chilli
- Prepare 2 dried kudampuli
- You need Tarka topping
- Use 3 shallots
- Prepare Sunflower oil
- Take Chilli powder and salt
Steps to make Coconut fish curry (arachu vecha):
- Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste.
- Prepare other ingredients and cut fish into matchbox sized pieces.
- Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more.
- Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving.
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