Thought for Today

Thought for Today

Coconut Fish Curry Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Tomatoes:
    • Add chopped tomatoes to the pan. Cook until they turn soft and mushy, and the oil starts to separate from the mixture.
  6. Prepare Coconut Milk:
    • While the tomatoes are cooking, prepare coconut milk by extracting it from grated coconut. Alternatively, you can use canned coconut milk.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Enjoy the rich and creamy Coconut Fish Curry, bursting with flavor from South India!