Coconut Milk Fish Curry

Serves 1
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Directions

  1. 1In a kadai, heat 2 tablespoons of coconut oil.
  2. 2In a kadai, heat 2 tablespoons of coconut oil.
  3. 3In a kadai, heat 2 tablespoons of coconut oil.
  4. 4Add 1 teaspoon of mustard seeds and let them splutter.
  5. 5Add 1 teaspoon of mustard seeds and let them splutter.
  6. 6Add 1 teaspoon of mustard seeds and let them splutter.
  7. 7Add 1 large onion, 5 garlic cloves, 1 piece of ginger, 2 slit green chilies, and a few curry leaves.
  8. 8Add 1 large onion, 5 garlic cloves, 1 piece of ginger, 2 slit green chilies, and a few curry leaves.
  9. 9Add 1 large onion, 5 garlic cloves, 1 piece of ginger, 2 slit green chilies, and a few curry leaves.
  10. 10Sauté the mixture until the onions turn a nice golden brown color.
  11. 11Sauté the mixture until the onions turn a nice golden brown color.
  12. 12Sauté the mixture until the onions turn a nice golden brown color.
  13. 13Add 2 finely chopped tomatoes and sauté until they get nice and mushy.
  14. 14Add 2 finely chopped tomatoes and sauté until they get nice and mushy.
  15. 15Add 2 finely chopped tomatoes and sauté until they get nice and mushy.
  16. 16Add 1 teaspoon of rock salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder.
  17. 17Add 1 teaspoon of rock salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder.
  18. 18Add 1 teaspoon of rock salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder.
  19. 19Mix well to combine all the spices and ingredients.
  20. 20Mix well to combine all the spices and ingredients.
  21. 21Mix well to combine all the spices and ingredients.
  22. 22Add 1/2 cup of water and mix well.
  23. 23Add 1/2 cup of water and mix well.
  24. 24Add 1/2 cup of water and mix well.
  25. 25Add the cleaned fish pieces to the gravy.
  26. 26Add the cleaned fish pieces to the gravy.
  27. 27Add the cleaned fish pieces to the gravy.
  28. 28Close the pot with a lid and cook on low flame for about 10 minutes.
  29. 29Close the pot with a lid and cook on low flame for about 10 minutes.
  30. 30Close the pot with a lid and cook on low flame for about 10 minutes.
  31. 31Flip the fish pieces to cook the other side.
  32. 32Flip the fish pieces to cook the other side.
  33. 33Flip the fish pieces to cook the other side.
  34. 34Let the fish pieces cook for another 2 minutes.
  35. 35Let the fish pieces cook for another 2 minutes.
  36. 36Let the fish pieces cook for another 2 minutes.
  37. 37Reduce the flame to low and add 2 cups of thick coconut milk.
  38. 38Reduce the flame to low and add 2 cups of thick coconut milk.
  39. 39Reduce the flame to low and add 2 cups of thick coconut milk.
  40. 40Mix the curry gently, taking care not to break the fish pieces.
  41. 41Mix the curry gently, taking care not to break the fish pieces.
  42. 42Mix the curry gently, taking care not to break the fish pieces.
  43. 43Check for seasoning at this point and add a little salt if required.
  44. 44Check for seasoning at this point and add a little salt if required.
  45. 45Check for seasoning at this point and add a little salt if required.
  46. 46Add a sprig of curry leaves.
  47. 47Add a sprig of curry leaves.
  48. 48Add a sprig of curry leaves.
  49. 49Close the pot with a lid and cook on low flame for about 5 minutes.
  50. 50Close the pot with a lid and cook on low flame for about 5 minutes.
  51. 51Close the pot with a lid and cook on low flame for about 5 minutes.
  52. 52Serve the coconut milk fish curry.
  53. 53Serve the coconut milk fish curry.
  54. 54Serve the coconut milk fish curry.

Ingredients

  • Seer Fish
  • Seer Fish
  • Seer Fish
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Coconut Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Mustard seeds
  • 1 Tsp Mustard seeds
  • 1 no. Onion
  • 1 no. Onion
  • 1 no. Onion
  • 5 cloves Garlic
  • 5 cloves Garlic
  • 5 cloves Garlic
  • 1 piece Ginger
  • 1 piece Ginger
  • 1 piece Ginger
  • 2 nos Green chili
  • 2 nos Green chili
  • 2 nos Green chili
  • 1 few Curry leaves
  • 1 few Curry leaves
  • 1 few Curry leaves
  • 2 nos Tomato
  • 2 nos Tomato
  • 2 nos Tomato
  • 1 Tsp Rock salt
  • 1 Tsp Rock salt
  • 1 Tsp Rock salt
  • 0.25 Tsp Turmeric powder
  • 0.25 Tsp Turmeric powder
  • 0.25 Tsp Turmeric powder
  • 1 Tsp Red chili powder
  • 1 Tsp Red chili powder
  • 1 Tsp Red chili powder
  • 1 Tsp Coriander powder
  • 1 Tsp Coriander powder
  • 1 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 Tsp Cumin powder
  • 1 Tsp Cumin powder
  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 2 cups Coconut milk
  • 2 cups Coconut milk
  • 2 cups Coconut milk

Equipment

KadaiCooking potSpoonStove