|Coconut Fish Curry|
Life is going super busy for me and with all that, I have totally ignored my little space and hardly blogged. But thanks to a bunch of friends and readers who were so supportive and kept encouraging me with your mails, chats and comments in my blog. Although cooking did happen on a daily basis, but I was doing the same old recipes and not trying anything new. To all my fellow blogger buddies I also feel guilty for not visiting your blogs as often but hopefully I will in the coming weeks. After a lot of guilt I wanted to make sure that I do a post today, since its the end of the week. Happy Weekend All :-)
I love Fish curry with white rice, a mid-week delight for me. Usually every South Indian home they make two kinds of fish curry one with coconut and another with tamarind. This curry has a perfect blend of fresh homemade spices and a good dose of coconut. Trust me you must let the curry marry the flavors for sometime. Usually I make this curry in the morning so that we can enjoy in the afternoon, but nevertheless it tastes best when you have it for dinner. You can pair this with white rice, dosa, idly or even idiyappam. I have few other fish curries in my blog- like the Tomato Fish curry (no coconut/ tamarind) and Tamarind Fish curry
|No tamarind fish curry|
COCONUT FISH CURRY RECIPE
Recipe Source ~ Amma
Serves ~ 3-4 generously
Cook & Prep time ~ 30 mins
Serving suggestion ~ White rice/ Dosa/ Idly/ Idiyappam
Fish (any variety) - 8-10 pieces
Onions - 2 big, chopped fine
Tomato - 2-3 big chopped
Turmeric powder - 1/2 tsp
Red chili powder - 1 and 1/2 tsp
Coriander powder - 1 and 1/2 tbsp
Jeera powder - 2 tsp
Fish curry powder - 2-3 tsp
Salt - to taste
Mustard seeds - 1 tsp
Pepper cons - 2 tsp
Curry leaves - 2 spring
Garlic pods - 5 fat, chopped
Oil - 2 tbsp
Shredded coconut - 4 tbsp
Curry leaves - 1 spring
Ginger - 1/2 inch piece chopped
Green chili - 3-4 (Adjust according to spice tolerance)
- Wash and clean the fish with water. Drain all water and add turmeric powder, salt mix well and set aside.
- In a wide pan heat oil add mustard seeds, peppercorns and once they splutter, add curry leaves, onions and saute well. You can add little salt to let the onions sweat, now add garlic and let it saute for 2 minutes until the flavors mix.
- Now to the chopped tomatoes add little salt on them and squeezed them to extract as much juice, add this to the saute'd onions and garlic. Let it cook until the raw smell goes.
- Now add all the spice powders and mix well, the tomatoes will extract water, cook covered until oil separates
- Add 2-3 cups water and mix well, bring it to a boil. Add the fish to the boiling curry and keep in medium flame covered. In the mean time grind all the ingredients under to grind to a fine paste with little water.
- Add the coconut paste to the boiling curry, let to cook further for 5 minutes.
- Keep covered until flavored mingles and serve with white rice
- You can use any variety of fish for this curry
- Make sure that the fish is well cleaned to avoid fishy odor, adding turmeric and salt helps to control the odor.
- Amma used aachi fish curry masala you can use any fish curry masala
- Adjust red chili powder and green chili as per spice tolerance. The curry is mild in spice since coconut paste is added
- Make sure you do not over boil the fish,this will result in the fish breaking