Fish in Coconut Milk is a rich and tangy dish that combines the creamy richness of coconut milk with the tangy zest of raw mango and the spicy kick of green chillies. This flavorful dish features tender Pomfret fish slices that are lightly fried and then simmered in a luscious coconut milk sauce infused with aromatic spices like garam masala, curry leaves, and bay leaves. This is best served with plain rice, making it a comforting and satisfying meal.
About the Recipe
This recipe offers a unique fusion of flavours, blending creamy coconut milk with raw mango’s tangy freshness and green chillies’ heat. Fish in Coconut Milk originated from the regions where coconut and seafood are staples. Combining spices such as garam masala, bay leaves, and curry leaves brings a delightful experience to every bite.
Why You Will Love This Recipe
You will love Fish in Coconut Milk for its deliciously complex flavour profile and simple cooking process. The dish offers a perfect balance of creamy, tangy, and spicy notes that will tantalize your taste buds. The tender Pomfret fish absorbs the rich coconut milk and aromatic spices, creating a mouthwatering combination. This recipe is straightforward, making it accessible for novice and experienced cooks.
Fish in Coconut Milk
Cooking Tips
To achieve the best results with Fish in Coconut Milk, ensure you don’t over-fry the fish slices. Lightly frying them helps retain their tenderness. When adding the coconut milk, keep the flame low to prevent curdling. Let the dish simmer for a more intense flavour for a few extra minutes. Lastly, adjust the spice level by varying the number of green chillies based on your preference.
Serving and Storing SuggestionsFourFish in Coconut Milk serves four people and takes about 45 minutes to prepare. Serhot with plain rice to fully enjoy the rich and creamy sauce. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the texture and flavour.
Similar Recipes
- Fish Curry with Tamarind
- Chicken Coconut Curry
- Shrimp in Coconut Sauce
Nutrient Benefits
Coconut milk is rich in healthy fats, providing a creamy texture without dairy. Pomfret fish is an excellent source of protein and omega-3 fatty acids, promoting heart health. The raw mango enhances a tangy flavour, enhancing the dish’s overall nutritional profile.
Fish in Coconut Milk
Ingredients
- 1 kg Pomfret Fish (Cut into Medium Slices)
- 1 Cup Coconut Milk
- 1 tsp Coriander Powder
- 1 Medium Raw Mango (Peeled and Seeded)
- 4 Hot Green Chilies
- 1 tsp Garlic Paste or 4 Garlic Pods (Finely Chopped)
- 1 tsp Garam Masala Powder
- 2-3 Bay Leaves
- 1 tsp Curry Leaves
- 1/2 tsp Whole Jeera (Cumin Seeds)
- 1/4 tsp Mustard Seeds
- 200 ml Cooking Oil
- 1 tsp Salt (for marination)
- 1 tsp Salt (for cooking)
Instructions
- Marinate Fish: Marinate the fish slices with 1 tsp salt.
- Heat Oil: Heat cooking oil in a non-stick kadai.
- Fry Fish: Lightly fry the fish slices until they are cooked, then remove and set aside.
- Sauté Onions: Fry the chopped onions until golden brown in the same oil.
- Add Spices: Bay leaves, curry leaves, jeera, and mustard seeds. Fry for 2 minutes.
- Add Garlic: Add the garlic paste and fry for another 2 minutes.
- Add Mango Paste: Grind the raw mango and green chillies into a paste. Add this to the kadai along with 1 tsp salt.
- Add Coconut Milk: Pour in the coconut milk and reduce the flame to low.
- Combine Ingredients: Add the fried fish pieces and garam masala powder. Stir gently.
- Simmer: Cover the kadai and simmer on low flame for another 5 minutes.
- Serve: Serve hot with plain rice.
Frequently Asked Questions:
How do I prevent the coconut milk from curdling?
Keep the flame low after adding it to the pan to prevent the coconut milk from curdling. Avoid boiling the coconut milk; instead, let it simmer gently. This helps maintain a smooth and creamy texture. Stirring occasionally can also help distribute the heat evenly.
Can I use a different type of fish for this recipe?
Yes, you can use different types of fish for this recipe. While Pomfret is preferred for its firm texture and flavour, other firm white fish like cod, snapper, or tilapia work well. Adjust cooking times to ensure the fish is cooked through but not overdone.
How can I adjust the spice level in this dish?
To adjust the spice level:
- Modify the number of green chillies used in the mango paste.
- Use fewer chillies or a less spicy variety for a milder dish.
- If you prefer more heat, add extra chillies or incorporate a pinch of chilli powder.
What can I serve with Fish in Coconut Milk?
Fish in Coconut Milk pairs beautifully with plain steamed rice, which absorbs the rich and creamy sauce. You can also serve the dish with jasmine rice, basmati rice, or even a simple salad to balance the dish’s richness. Add a side of stir-fried vegetables or a light soup for a complete meal.
Can I make this recipe ahead of time?
While Fish in Coconut Milk is best enjoyed fresh, you can prepare it a few hours beforehand. Store it in the refrigerator and reheat gently on the stove before serving. This allows the flavours to meld further, making it even more delicious. Avoid reheating multiple times to preserve the texture of the fish.
