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Fish Curry with Coconut

Published under: Fish

Fish Curry with Coconut
Fish – 250 gms, cleaned, cut into small pieces and washed
Onion – 1/2, chopped
Ginger – 1 inch piece, chopped
Green Chillies – 1, slit
Gambooge Petals – 1, torn (also known as Malabar Tamarind or Kodumpuli)
Red Chilli Powder – 2 tsp
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Black Pepper Powder – 1/2 tsp
Salt – 3/4 tsp

Grind to a fine paste:
Coconut – 1/4, grated
Small Onion – 1, chopped
Garlic – 1 clove, chopped
Cumin Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Water – 1/2 cup

For Tempering:
Oil – 3/4 tblsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Small Onion – 1, chopped
Curry Leaves – few

1. Heat a pan over low heat.
2. Add the fish pieces, onion, ginger, green chillies, malabar tamarind, red chilli powder, turmeric powder, coriander powder, black pepper powder and salt.
3. Pour 1/2 to 3/4 cup of water and cook for 5 to 10 minutes.
4. Add the ground paste and bring to a boil.
5. Remove from heat.
6. Heat oil for tempering and fry the mustard seeds till it splutters.
7. Add the remaining ingredients and fry till onions turn brown.
8. Pour the tempering into the curry.
9. Gently mix well and serve with cooked rice.

image credit: chackos kitchen

1 comment

Shilpi October 7, 2012 - 4:21 am

Just awesome. Your description and pictures are so good that even who can’t cook can make it. Keep up the good job!


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