Easy Fish curry with coconut milk

    Fish curry with coconut milk is a popular kerala style dish. Its rich and creamy with all the flavors incorporated to the fish very well. This is an easy version and everything is prepared in a single pan. No need of tempering in the end. Try this easy fish curry.



Ingredients:
For marination:
  • Fish - 500 gm cleaned and cut into pieces
  • Turmeric powder - 1 tsp
  • Pepper powder - 1 tsp
  • Kashmiri chilli powder - 1 tsp
  • Ginger garlic paste - 1 tbsp
  • Salt to taste
For curry:
  • Shallots/small onion - 4 big sliced
  • Kokum - 5 small pieces
  • Thin coconut milk - 1/2 cup
  • Thick coconut milk - 1 cup
  • Green chilli - 1 split
  • Curry leaves - 1 sprig
  • Ginger - 1 tbsp chopped
  • Mustard seeds - 1 tsp
  • Fenugreek -1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Pepper powder - 1 tsp
  • Salt to taste
  • Coconut oil
Preparation:
  • Marinate the cleaned fish pieces with the ingredients for marination. Keep aside for minimum 30 mins.
  • Wash and clean the kokum. Soak it in 1 cup of water. Keep aside.
  • Heat oil in a pan. Add mustard seeds. When it starts to splutter add fenugreek seeds. Saute for few seconds.
  • Add sliced onions, green chillies, ginger and curry leaves. Saute till onion becomes translucent.
  • Add turmeric powder and saute for 1 min.
  • Add coriander powder and saute for 1 min.
  • Add kashmiri chilli powder and saute for 1 min.
  • Add soaked Kokum along with that water. Add thin coconut milk. Add enough salt. Let it boil.
  • Once it starts boiling add marinated fish pieces and cook for 10 mins.
  • Sprinkle pepper powder.
  • Finally add thick coconut milk and cook for about 5 more mins. Mix gently with a spoon so that the fish wont break.
  • Switch off the flame and enjoy.
Notes:
  • If you want this curry to be more spicy you can add more green chillies.

Comments

Post a Comment

Popular posts from this blog

Homemade Toddy (Kallu) from coconut water for making kallappam

Image
        Kallu in Malayalam means toddy. You have to taste it at least once in life. It looks cloudy, sour in taste a nd little sweet with mild gas. We use toddy for fermenting batter for making kallappam. But when we are away from Kerala , we miss it as toddy is not easily available outside K erala. My friend used to make toddy by fermenting coconut water so I thought of giving it a try . The recipe is so sim ple. Ingredients ·          Coconut water – 1 cup ·          Sugar - 4 teaspoon   ·          Yeast(optional)- 1 or 2 grains Preparation: Coll ec t the coconut water fr o m 1 coconut . Mix sugar with coconut water. Keep it in a warm place in your kitchen preferably somewhere near the stov e. Keep checking everyday for the change in smell. For me it took around 4 to 5 days. It will turn cloudy, sour...
Read more

Chef Pillai's famous Fish Nirvana

Image
    Fish Nirvana is a famous recipe of Chef Pillai. In this marinated fish is fried and then poached in coconut milk along with other spices. I tried this viral recipe and it came out well. I made my own slight variations. It was super yummy.  Ingredients: Fish - 2 pieces Thick Coconut milk - 1 cup Shallots - 2 finely chopped Green chillies - 2 finely chopped Green chillies - 1 split lengthwise Curry leaves - 3 Coconut bits - 2 tbsp finely chopped Ginger - a small piece finely chopped Pepper powder - 3 tsp Chilli powder - 1 tsp Turmeric powder - 1 tsp Lemon juice - 1 tbsp Salt to taste Coconut Oil Preparation: Clean the fish and make slits on both sides of the fish so that marination can penetrate well. Mix together 1 tsp turmeric powder, 1 tsp chilli powder, 1 tsp pepper powder, salt, curry leaves and lemon juice. Marinate the cleaned fish pieces with this mixture for about 20 mins. Heat oil in a pan and fry the fish pieces. Flip in between. When its half cooked add coco...
Read more

Kerala Appam / Lace hopper

Image
 ' Appam' is one of my favorite breakfast.   It goes very well with any curry - veg or non- veg. Many folks find it difficult to make appam batter. Nowadays appam batter is available in supermarkets. But its always better to have the homemade one as we don't add preservatives as they do. The recipe is so sim ple. Once you make this you won't go behind the instant one. Ingredients ·           Raw rice  – 1 cup ·           Grated coconut - 1/2 cup   ·           Cooked rice - 3 or 4 tbsp ·           Sugar - 4 teaspoon   ·           Yeast - 1/4 tsp Preparation: Wash the rice well and let it soak for at least  6 hours. Drain the soaked rice. Grind it along with grated coconut, yeast, sugar and enough water...
Read more