Coconut fish curry (arachu vecha)
I learnt how to make this South West Indian curry in the Cookpad kitchen today. It's a lovely light, slighty sour dish that just needs a good pulou rice to accompany. It uses a very interesting ingredient called Kudampuli that provides tamarind like flavour.
Coconut fish curry (arachu vecha)
I learnt how to make this South West Indian curry in the Cookpad kitchen today. It's a lovely light, slighty sour dish that just needs a good pulou rice to accompany. It uses a very interesting ingredient called Kudampuli that provides tamarind like flavour.
Open in Cookpad AppSteps
- 1
Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste.
- 2
Prepare other ingredients and cut fish into matchbox sized pieces.
- 3
Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more.
- 4
Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving.
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