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Friday, 11 November 2011

Fish Curry in Coconut Milk

It was a surprise to see Megha’s message in Facebook after a long time. The summary of the message read like this: ‘I’ve gone through many of your cookery blogs and I feel those to be appealing. Today I’ve bought a kilo of Snapper fish. Do you have any special recipe to suggest for the same? I’m fed up of the usual way of Fish curry making. Awaiting your response...’ I was happy to suggest her new recipe idea on a condition that she should send me photos of the dish after preparing. Here is my reply to her.

Fish – 1 kg
Coconut milk – 2 cups (non-sweetened)
Tomato -3
Ginger - small piece
Garlic – 1 clove
Curry leaves - 2 twigs
Gambooge (Kudampuli) - ½ pieces
Fennel seeds - 1 pinch
Shallot – 4 cloves
Turmeric powder - ½ tea spoon
Chilli powder - 3 Tb spoon
Green chilli - 3 no. s
Mustard seeds – 2 tea spoon
Oil – as needed
Salt – to taste

How to:
1.       Marinate washed and cut fish with 1 Tb spoon of chilli powder, ¼ tea spoon of turmeric powder and salt.

2.       In 2 cups of coconut milk, add fennel seeds, 2 shallots, one tomato cut into small pieces, garlic, ginger, turmeric powder, chilli powder and salt and mix these well in a blender.

3.       In a cooking vessel, pour the above mixture and add 2 tomatoes which is cut into medium sizes, sliced green chillies, 1 stem of curry leaves and gambooge and boil the same.

4.       Put the marinated fish into the boiling gravy and lower the flame into medium and boil for 5 minutes. Close the dish with a lid and switch off the stove.

5.       In a pan, add 3-4 teaspoon of coconut oil and put mustard seeds to it. While the mustard seeds sputter, add remaining shallots which is cut into small pieces and while it’s fried to light brown color, add a stem of curry leaves into this. Pour the same to the above fish gravy and keep the vessel closed for 10 minutes without stirring.

Within an hour I got next message from Megha and was happy to see that her fish curry came out well. She forwarded me the snaps and with her permission I’m posting this recipe here.


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