Hot & sour Fish coconut curry

Name: Hot & sour Fish coconut curry
Cuisine: Indian
Ingredients: 10-12 fish pieces of Indian Salmon (Rawas); Marinate:; 2 tsp turmeric powder; to taste salt; 2 lemons juice; 2 tsp ginger garlic paste; 1 egg beaten; 10-12 dried red chillies; grind to smooth paste:; 5 garlic cloves; 2 onions roughly chopped; 1 ginger peeled; as needed Few stalks fresh lemongrass; 1 cup fresh mint leaves; 4-5 lime leaves; to taste salt; 1 tsp black pepper powder; 300 ml coconut milk; for gravy:; 150 ml tomato puree; 2 tsp tomato ketchup; 2 tsp tamarind paste; 4-5 curry leaves; 1/2 cup fresh cream

Shaheen Mustafa @cook_11890547

#cookingwithcoconut

Shaheen Mustafa @cook_11890547

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Ingredients

10-12fish pieces of Indian Salmon (Rawas)
Marinate:
2 tsp turmeric powder
to tastesalt
2 lemons juice
2 tspginger garlic paste
1egg beaten
10-12 dried red chillies
grind to smooth paste:
5garlic cloves
2onions roughly chopped
1ginger peeled
as neededFew stalks fresh lemongrass
1 cupfresh mint leaves
4-5lime leaves
to tastesalt
1 tspblack pepper powder
300 ml coconut milk
for gravy:
150 mltomato puree
2 tsptomato ketchup
2 tsptamarind paste
4-5curry leaves
1/2 cupfresh cream

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Steps

1

Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
2

In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
3

Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
4

In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
5

Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
6

Serve hot with steamed rice