Fish in A Light Coconut Milk Curry Recipe

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Fish (pomfret/ seer/ black pomfret) – 500 gms, sliced
Coconut – 2 cups, grated
Warm water – 1 ½1/2 cups
Turmeric Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Coriander Seeds – 1 tbsp
Uncooked Rice – 1 tsp, washed
Garlic – 1 tsp, chopped
Onion – 1/2, small, chopped
Green Chillies – 1, chopped plus 2, slit
Vegetable Oil – 2 tbsp
Onion – 1, Medium, finely sliced
Sugar – 1/4 tsp
Vinegar – 1 tbsp

1. Wash the fish, apply 1 tsp salt and keep aside.
2. Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion and 1 chopped green chilli to extract thick, spicy coconut milk.
3. Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk.
4. Keep separate. Heat the oil in a pan.
5. Add the onion and saute for 3 minutes till soft.
6. Add the thin coconut milk, salt, and sugar.
7. Cook partially covered for 10 minutes.
8. Add the fish and slit green chillies and cook for 5 minutes till done.
9. Shake the pan to mix. Do not stir.
10. Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally.
11. Do not let the mixture boil. Adjust seasoning.
12. Remove from heat.
13. Serve hot with steamed rice.

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