Fish Curry (Coconut)

Name: Fish Curry (Coconut)
Cuisine: British
Ingredients: 1 . Fish - 1/2 kg; 2 . Shallots - 10; 3 . Garlic - 10 sliced; 4 . Green chilli - 2 silted; 5 . Tomato - 2; 6 . Tamarind - lemon size; 7 . Salt - as needed; 8 . Curry leaves - 10; 9 . Gingelly oil - 2 tbsp; To grind:; 1 . Grated coconut - 1/2 cup; 2 . Red chilli powder - 2 tbsp; 3 . Coriander powder - 1 tbsp; 4 . Turmeric powder - 1/2 tsp; 5 . Cumin seeds - 1 tsp; 6 . Pepper corns - 1 tsp; 7 . Fish curry masala - 1 tsp (Optional)

Prasel @cook_prasel

Fish Curry (Coconut)

Saved

Ingredients

1. Fish - 1/2 kg
2. Shallots - 10
3. Garlic - 10 sliced
4. Green chilli - 2 silted
5. Tomato - 2
6. Tamarind - lemon size
7. Salt - as needed
8. Curry leaves - 10
9. Gingelly oil - 2 tbsp
To grind:
1. Grated coconut - 1/2 cup
2. Red chilli powder - 2 tbsp
3. Coriander powder - 1 tbsp
4. Turmeric powder - 1/2 tsp
5. Cumin seeds - 1 tsp
6. Pepper corns - 1 tsp
7. Fish curry masala - 1 tsp (Optional)

Saved

Steps

1

1. Clean the fish thoroughly in running cold water. I used red snapper (sankara). But you can use any fish. Add pinch of turmeric and pinch of salt marinate the fish and keep aside.
2. Grind all the ingredients under the topic "to grind" to smooth paste as much as. Keep this aside.
3. Heat gingelly oil in iron kadai or clay pot. You can use anything if you don't have these particular one. Add shallots and sliced garlic. Saute a bit add curry leaves.
2

4. Now add green chilli and chopped tomatoes. Once tomato start mushy add tamarind water with ground paste. Add salt. Close with lid and let the gravy to boil nicely.
5. Open the lid and cook for another 5 minutes in medium flame this let the gravy to get thicker a bit.
6. Add the fish and switch off the flame when the gravy was boiling. Close with lid. Fish will cook in the heat of gravy. It takes couple of minutes.
3

7. Now garnish with coriander leaves serve hot with rice.