Fish Curry in Coconut Paste |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This Fish curry is a mix of Southern and Eastern Indian recipe,which is extremely tasty with steamed rice.One of my favorite recipes. Ingredients:
1 lb fish fillet (white fish e.g talapia would be the best) |
1 teaspoon spoo turmeric powder |
1 tablespoon salt, plus |
1 teaspoon salt |
2 medium tomatoes (cut into pieces) |
1 tablespoon garlic paste |
1 tablespoon ginger paste |
1 teaspoon cumin powder |
2 teaspoons coriander powder |
2 teaspoons mustard powder |
4 red chilies |
3 tablespoons dry coconut powder, paste (can ground the flakes or fresh coconut with some water) |
2 medium onions (chop very finely) |
2 cups water |
1 cup vegetable oil, to fry |
Directions:
1. Cut the fillets into small size pieces(approx 2 x 2 inch).
2. Wash it and pat it dry with paper towel.
3. Mix salt,turmeric .
4. leave it to marinate for about an hour.
5. In a wok or frying pan(avoid non stick)heat the oil at about 325 degree F.
6. Drop in the pieces one by one.In one batch fry only 4-5 pieces.
7. Do not over crowd.
8. On each side fry for 3-4 minutes until light golden brown.After frying all the fish pieces strain the burnt particles from the oil with a spoon.
9. In the remaining oil fry the minched onions,garlic,ginger paste,cumin coriander,mustard seed powder,1 teaspoon salt and chili.Fry for 3-4 minutes .
10. Add coconut paste and tomatoes.Keep stirring,till the spices look separated from the oil.(About 2-3 minutes).
11. Add the water.If you want thick gravy you can add less water.
12. Once the gravy starts boiling drop in the fried fish pieces and boil on low medium heat for 10 minutes.Turn off the heat.
13. Garnish it with fresh coriander leaves and serve with steamed rice.
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