Thought for Today
Coconut Fish Curry Recipe
Ingredients:
For Marinating Fish:
- 500 grams fish fillets (any firm-fleshed fish like kingfish, tilapia, or salmon), cut into pieces
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For Curry:
- 2 tablespoons coconut oil (or any cooking oil)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1-inch ginger, minced
- 4-5 garlic cloves, minced
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- A sprig of curry leaves
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1 cup thick coconut milk
- 1 cup water
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Marinate Fish:
- In a bowl, combine fish pieces with turmeric powder, red chili powder, and salt. Mix well to coat the fish pieces evenly. Let it marinate for about 15-20 minutes.
- Prepare Curry Base:
- Heat coconut oil in a deep pan or kadhai over medium heat.
- Add mustard seeds and fenugreek seeds. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add Aromatics:
- Add minced ginger and garlic to the pan. Sauté for a couple of minutes until the raw smell disappears.
- Add slit green chilies and curry leaves. Sauté for another minute.
- Add Spices:
- Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir well to combine with the onion mixture. Cook for a minute until the spices are fragrant.
- Add Tomatoes:
- Add chopped tomatoes to the pan. Cook until they turn soft and mushy, and the oil starts to separate from the mixture.
- Prepare Coconut Milk:
- While the tomatoes are cooking, prepare coconut milk by extracting it from grated coconut. Alternatively, you can use canned coconut milk.
- Cook Fish:
- Once the tomato mixture is well cooked, gently add the marinated fish pieces to the pan. Be careful not to break the fish pieces.
- Pour coconut milk and water into the pan. Stir gently to combine with the spices.
- Simmer:
- Cover the pan and let the fish curry simmer over low heat for about 10-15 minutes or until the fish is cooked through and the flavors are well blended. Adjust the consistency of the curry by adding more water if necessary.
- Check Seasoning:
- Taste the curry and adjust the salt and spices according to your preference. If you prefer a spicier curry, you can add more red chili powder.
- Garnish and Serve:
- Once the fish is cooked and the curry reaches the desired consistency, remove the pan from the heat.
- Garnish the Coconut Fish Curry with chopped coriander leaves.
- Serve hot Coconut Fish Curry with steamed rice or appam for a delightful South Indian meal.