Coconut Fish Curry
(from Presi’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- Surmai (king fish) 12 darnes
- • Scraped coconut 1 cup
- • Onion 1 medium
- • Ginger 1 inch piece
- • Garlic 3 cloves
- • Oil 4 tablespoons
- • Black peppercorns 8-10
- • Dried red chillies 6
- • Salt to taste
- • Turmeric powder 1/4 teaspoon
- • Red chilli powder 1/2 teaspoon
- • Tamarind pulp 1 tablespoon
- • Mustard seeds 1/2 teaspoon
- • Curry leaves 10-12
Directions
-
Chop onion, ginger and garlic.
- Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly.
-
Set aside to cool. Heat 2 cups water in another non-stick pan.
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Add salt, turmeric powder, red chilli powder, tamarind pulp and mix.
-
Let it simmer. कोकोनट फिश करीGrind the sautéed ingredients with a little water to a fine paste. Put the fish pieces in the spiced water and let it cook.
-
Add ground paste and cook till fish is done. Remove the fish pieces and place in a bowl.
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Strain the gravy, pressing the masala to extract maximum flavour.
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Pour gravy over the fish pieces. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves.
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When the seeds splutter pour this tempering over the fish and serve hot with steamed rice.