Basa Coconut Fish Curry

Name: Basa Coconut Fish Curry
Cuisine: Indian
Ingredients: 1 Kg Boneless Basa Fish Fillets (2 Large Pieces); to Taste Salt; 1/2 tsp Turmeric Powder; 1/4 tsp Black Pepper Powder; 2 tbsp Coconut Oil (For Frying the marinated Fish); 15 Shallots (Sambar Onion); 7 small Pieces of Ginger; 10 cloves Garlic; 1 Tomato; 1/4 cup Freshly Grated Coconut; 1 tbsp Tamarind Paste; 1 1/2 tbsp Coriander Powder; 2 tsp Kashmiri Red Chilli Powder; 1/2 tsp Turmeric Powder; 2 tsp Fish Masala; to Taste Salt; 1/4 cup Water; 4 tbsp Coconut Oil; 1/4 tsp Fenugreek Seeds; 2 Sprigs Curry Leaves

Rosalyn John @rosalyn_kitchen227

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Malabar Fish Curry with Coconut, Tamarind and Tomato. A coconut-based curry great with meaty white fish. It’s simple, nourishing midweek supper, quick to make, short ingredients list and most important, flavorsome and comforting. Fish is one of the most well-balanced sources of protein. In the hands of an able cook, fish can become an inexhaustible source of perpetual delight. There are so many varieties of fish curry that are so very delicious. Fish curry should have a little extra tangyness and spiciness because it is mixed with rice. Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so comforting to eat. This fish curry taste best with hot steamed rice. You can even have it for breakfast with puttu.

#thc
#thcweek12
#Curry
#TreasureHuntChallenge

Rosalyn John @rosalyn_kitchen227

#thc
#thcweek12
#Curry
#TreasureHuntChallenge

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Ingredients

For Marination of Fish:
1 KgBoneless Basa Fish Fillets (2 Large Pieces)
to TasteSalt
1/2 tspTurmeric Powder
1/4 tspBlack Pepper Powder
2 tbspCoconut Oil (For Frying the marinated Fish)
Grind to a thick paste:
15Shallots (Sambar Onion)
7small Pieces of Ginger
10 clovesGarlic
1Tomato
1/4 cupFreshly Grated Coconut
1 tbspTamarind Paste
1 1/2 tbspCoriander Powder
2 tspKashmiri Red Chilli Powder
1/2 tspTurmeric Powder
2 tspFish Masala
to TasteSalt
1/4 cupWater
For the Tempering:
4 tbspCoconut Oil
1/4 tspFenugreek Seeds
2 SprigsCurry Leaves

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Steps

1

Defrost and wash the fish fillets nicely. Drain out all the water completely.
2

Cut the fish into thick slices and transfer into a large mixing bowl. Sprinkle turmeric powder, black pepper powder and salt and rub into the fillets well. Set aside to marinate for a minimum of 10 minutes but no longer than 30 minutes.
3

After the fish is marinated, heat coconut oil in a non-stick frying pan. You should have enough oil in the pan to fry the fish. Add the marinated fish pieces and fry on medium flame on both sides until semi cooked.
4

Continue to fry until all the fish pieces are fried. Remove the fish from the pan and set aside on a plate.
5

In a mixer jar, add the shallots, ginger pieces, garlic cloves and chopped tomato.
6

Next add the freshly grated coconut and tamarind paste.
7

Now add coriander powder, kashmiri red chilli powder, turmeric powder and fish masala. Add little water and grind to a thick paste.
8

Add salt to the paste and set aside.
9

Heat coconut oil in a non-stick kadai. Add fenugreek seeds and curry leaves and allow the leaves to splutter.
10

Add the ground paste. Give a mix and saute for a minute or two.
11

Add little water and mix it well. Cover and cook on low flame for 10 minutes.
12

Add some more water according to required consistency and cover and cook until oil appears at the surface.
13

Return the fish fillets to the pan and mix well. Cover and cook on low flame for further 5 minutes or until oil appears at the surface.
14

Remove the pan from heat and carefully turn each fillet over. Adjust the salt. Garnish with curry leaves.
15

Transfer into a serving bowl.
16

Serve Delicious Basa Coconut Fish Curry alongwith hot steamed basmati rice.