Easy Kerala Fish curry with Coconut milk
Author:
Yummy N Tasty
Posted on,
19, Nov 2015
7.3 K views.
6
4.5/5 ( 13 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
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Recipe video
Ingredients:
- Fish - 500 Gms, cut into medium pieces
- Coconut milk - 3-4 cup, from one medium coconut
- Shallots - 5-6 Nos, finely sliced
- Ginger - ¾ inch piece, chopped
- Tomato, medium sized - 1 Nos, sliced
- Green chillies - 2-3 Nos, slit
- Gambooge/Kudampuli - 2 Nos, small sized
- Kashmiri Chilli Powder - 2 ½ to 3 Tablespoon
- Turmeric Powder - ½ Teaspoon
- Coconut Oil - 2 Tablespoon
- Salt to taste
For Tempering:
- Mustard seeds - ½ Teaspoon
- Shallots - 3-4 Nos, chopped
- Curry leaves - 1 sprig
- Coconut Oil - 1 Tablespoon
Instructions:
- Clean and wash fish pieces thoroughly. Drain water completely. Keep it aside.
- Heat coconut oil in a pan or earthen ware. Add in the sliced shallots, chopped ginger and saute until the shallots become translucent.
- Pour coconut milk into this and mix well, then add in the turmeric powder, kashmiri chilli powder and combine well.
- Add salt, gambooge and bring to boil. When it starts boiling, add in the fish pieces and cover and cook for 5 minutes on medium heat.
- Add in the sliced tomato, green chillies and combine well. Cover and cook until the fish pieces are cooked well.
- For tempering, heat oil in a pan, sputter mustard seeds. Add in the chopped shallots and curry leaves, fry till the shallots turn golden brown.
- Now add the tempering over fish curry. Check for salt and adjust accordingly. Cook till the curry becomes semi thick.
- Remove from heat and allow to cool and serve after. It's best to serve after 5-6 hours.
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Easy Kerala Fish curry with Coconut milk
| Author - Yummy N Tasty |
| Posted on - 19, Nov 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/easy-kerala-fish-curry-with-coconut-milk/ |
| Cooking time - 35-40 minutes |
| Serving - 6-8 person(s) |
Ingredients :
- Fish - 500 Gms, cut into medium pieces
- Coconut milk - 3-4 cup, from one medium coconut
- Shallots - 5-6 Nos, finely sliced
- Ginger - ¾ inch piece, chopped
- Tomato, medium sized - 1 Nos, sliced
- Green chillies - 2-3 Nos, slit
- Gambooge/Kudampuli - 2 Nos, small sized
- Kashmiri Chilli Powder - 2 ½ to 3 Tablespoon
- Turmeric Powder - ½ Teaspoon
- Coconut Oil - 2 Tablespoon
- Salt to taste
For Tempering:
- Mustard seeds - ½ Teaspoon
- Shallots - 3-4 Nos, chopped
- Curry leaves - 1 sprig
- Coconut Oil - 1 Tablespoon
Instructions :
- Clean and wash fish pieces thoroughly. Drain water completely. Keep it aside.
- Heat coconut oil in a pan or earthen ware. Add in the sliced shallots, chopped ginger and saute until the shallots become translucent.
- Pour coconut milk into this and mix well, then add in the turmeric powder, kashmiri chilli powder and combine well.
- Add salt, gambooge and bring to boil. When it starts boiling, add in the fish pieces and cover and cook for 5 minutes on medium heat.
- Add in the sliced tomato, green chillies and combine well. Cover and cook until the fish pieces are cooked well.
- For tempering, heat oil in a pan, sputter mustard seeds. Add in the chopped shallots and curry leaves, fry till the shallots turn golden brown.
- Now add the tempering over fish curry. Check for salt and adjust accordingly. Cook till the curry becomes semi thick.
- Remove from heat and allow to cool and serve after. It’s best to serve after 5-6 hours.
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