A wealthy, creamy fish curry that blends the sweetness of coconut with fragrant spices. This Kerala-style dish options tender fish items swimming in a flavorful gravy, excellent for rice. It is fast to make and filled with conventional Indian flavors.
Fish Curry with Coconut is a homestyle recipe that brings collectively contemporary fish, creamy coconut, and warming spices. I discovered this recipe from my grandmother, who would make it each Sunday. The mixture of contemporary fish and coconut creates a light, comforting curry that’s not too spicy however stuffed with taste. Even freshmen can grasp this dish.
Concerning the Recipe
This curry strikes the proper stability between easy and particular. The coconut provides richness whereas maintaining the spices delicate and approachable. It’s a wonderful alternative for weeknight dinners because it comes collectively rapidly. The recipe makes use of easy-to-find components and primary cooking methods.
Why You’ll Love This Recipe
You’ll love how the fish stays tender and flaky whereas absorbing all of the fantastic flavors. The coconut paste makes the curry creamy with out being heavy. It’s not too spicy, so everybody within the household can get pleasure from it. Better of all, you don’t want any particular cooking expertise – simply observe the straightforward steps, and also you’ll have a restaurant-quality curry at house.
Fish Curry with Coconut
Cooking Ideas
– Don’t overcook the fish – it ought to be simply performed
– Toast the spices earlier than grinding for higher taste
– Use contemporary coconut if attainable, however frozen works too
– Maintain stirring light to keep away from breaking the fish items
– Let the curry relaxation for five minutes earlier than serving to permit flavors to mix
Serving and Storing Solutions
Serves 3-4 individuals. Takes about half-hour to organize. Serve scorching with steamed rice or chapati. Leftovers maintain nicely within the fridge for as much as 2 days. Reheat gently on low warmth to forestall the fish from breaking.
Comparable Recipes
- Coconut Shrimp Curry
- Fish Molee
- Malabar Fish Curry
Nutrient Advantages
This curry is filled with protein from fish and wholesome fat from coconut. It’s wealthy in omega-3 fatty acids and accommodates anti-inflammatory spices like turmeric. The coconut provides fiber and minerals, whereas the spices present antioxidants.
Fish Curry with Coconut
A wealthy, creamy fish curry that blends the sweetness of coconut with fragrant spices. This Kerala-style dish options tender fish items swimming in a flavorful gravy, excellent for rice. It is fast to make and filled with conventional Indian flavors.
Components
- 250 gms Fish (cleaned, reduce into small items and washed)
- 1/2 Onion (chopped)
- 1 inch Ginger (chopped)
- 1 Inexperienced Chillies (slit)
- 1 Gambooge Petals, torn (also called Malabar Tamarind or Kodumpuli)
- 2 tsp Crimson Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Black Pepper Powder – 1/2 tsp
- 3/4 tsp Salt
Grind to a nice paste:
- 1/4 Coconut (grated)
- 1 Small Onion (chopped)
- 1 clvoe Garlic (chopped)
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/2 cup Water
For Tempering:
- 3/4 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 Small Onion (chopped)
- Curry Leaves (few)
Directions
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Warmth a pan over low warmth.
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Add the fish items, onion, ginger, inexperienced chillies, malabar tamarind, purple chilli powder, turmeric powder, coriander powder, black pepper powder and salt.
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Pour 1/2 to three/4 cup of water and prepare dinner for five to 10 minutes.
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Add the bottom paste and produce to a boil.
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Take away from warmth.
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Warmth oil for tempering and fry the mustard seeds until it splutters.
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Add the remaining components and fry until onions flip brown.
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Pour the tempering into the curry.
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Gently combine nicely and serve with cooked rice.
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Regularly Requested Questions
Can I take advantage of any sort of fish for this curry?
Sure. Agency white fish works greatest. Attempt cod, halibut, or snapper. Simply be sure the fish isn’t too delicate or it’d break aside throughout cooking. Keep away from very oily fish like mackerel or salmon for this recipe.
How can I modify the spiciness degree?
Begin with much less chili powder and add extra to style. It’s also possible to cut back the variety of inexperienced chilies or take away their seeds. Keep in mind, you may at all times add extra spice however can’t take it away.
Is there an alternative choice to Malabar tamarind?
Common tamarind pulp works nicely instead. Use about 1 teaspoon of tamarind paste combined with water. In a pinch, you may as well use a splash of lemon juice for the bitter notice
