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Coconut Milk Fish Curry
Coconut Milk Fish Curry

Before you jump to Coconut Milk Fish Curry recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to coconut milk fish curry recipe. You can have coconut milk fish curry using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Coconut Milk Fish Curry:
  1. Prepare 1/2 Teaspoon mustard seeds
  2. Provide 1/4 Teaspoon fenugreek seeds
  3. Use 1/2 Kilogram king fish
  4. Use 6 shallots
  5. Get 1 inch ginger piece , chopped
  6. Take 1/2 Cup coconut milk first extract
  7. You need 1 Cup coconut milk second extract
  8. Use 2 chilly green
  9. Provide 1/4 Teaspoon turmeric powder
  10. Get 2 Teaspoons chilly red powder
  11. You need 2 1/2 Teaspoons coriander powder
  12. Prepare 4 kudam puli (gambogee)
  13. You need 4 Sprigs curry leaves
  14. Prepare Salt
  15. You need coconut oil
Instructions to make Coconut Milk Fish Curry:
  1. Soak the gambogee (kudam puli) in warm salted water and set aside. wash and clean the fish pieces well and set aside.
  2. Heat the coconut oil in a vessel (preferably an earthen pot) and add the mustard seeds to it.
  3. When the mustard seeds splutter, add the fenugreek seeds and let them turn a light brown.
  4. Add the shallots, green chilly, ginger and half the curry leaves to the oil and sautee well.
  5. When the shallots turn a light golden colour, add the turmeric, red chilly powder and coriander powder and saute well till the spices lose their raw smell.
  6. Add the water used to soak the gambogee and mix well. bring the water to a boil.
  7. When the water is heated through and just starts to boil, add the thin coconut milk and immediately reduce the heat to low. (its important to reduce the heat, otherwise the coconut milk will split)
  8. Mix thoroughly and when the gravy is just heated through add the cleaned fish pieces, salt and the reserved gambogee. do not stir the fish, just swirl the vessel to coat the pieces in the gravy.
  9. Cook the fish covered on a gentle heat for about 15 minutes, till the pieces turn opaque.
  10. Add the thick coconut milk and remaining curry leaves, and swirl to mix. check for seasoning and add salt if required.
  11. Once you add the thick coconut milk the curry shouldn't be kept on the heat too long. just warm the gravy through and take it off the heat.
  12. Serve with white rice.

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