Serves 1
Directions
- 1In a kadai, heat 2 tablespoons of coconut oil.
- 2Add 1 teaspoon of mustard seeds and let them splutter.
- 3Add 1 large onion, 5 garlic cloves, 1 piece of ginger, 2 slit green chilies, and a few curry leaves.
- 4Sauté the mixture until the onions turn a nice golden brown color.
- 5Add 2 finely chopped tomatoes and sauté until they get nice and mushy.
- 6Add 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.
- 7Mix well to combine all the spices and ingredients.
- 8Add 1/2 cup of water and mix well.
- 9Add the cleaned fish pieces to the gravy.
- 10Close the pot with a lid and cook on low flame for about 10 minutes.
- 11Flip the fish pieces to cook the other side.
- 12Let the fish pieces cook for another 2 minutes.
- 13Reduce the flame to low and add 2 cups of thick coconut milk.
- 14Mix the curry gently, taking care not to break the fish pieces.
- 15Check for seasoning at this point and add a little salt if required.
- 16Add a sprig of curry leaves.
- 17Close the pot with a lid and cook on low flame for about 5 minutes.
- 18Serve the coconut milk fish curry.
Ingredients
- Seer Fish
- 2 Tbsp Coconut Oil
- 1 Tsp Mustard seeds
- 1 no. Onion
- 5 cloves Garlic
- 1 piece Ginger
- 2 nos Green chili
- 1 few Curry leaves
- 2 nos Tomato
- 1 Tsp Rock salt
- 0.25 Tsp Turmeric powder
- 1 Tsp Red chili powder
- 1 Tsp Coriander powder
- 1 Tsp Cumin powder
- 0.5 cup Water
- 2 cups Coconut milk
Equipment
KadaiCooking potSpoonStove
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