Coconut Milk Fish Curry
Try this Coconut milk fish curry recipe, or contribute your own.
Try this Coconut milk fish curry recipe, or contribute your own.
- salt (as per taste)
- others:
- rohu fish or hilsa - 1 kg cut into fillets
- for the fish marinade (15-20 mins before frying) :
- turmeric 1 tsp
- kashmiri red chillie powder 2 tsp
- ginger garlic paste 1 tbsp ( i use fresh paste)
- lemon juice of 1 lemon
- tamarind paste 1 1/2 tsp.
- mustard oil 2 tbsp.
- for the masala or the gravy : (grind together into
- black mustard seeds – 40gm
- yellow mustard seeds -20 gm
- garlic 1 whole
- ginger 1/2inch
- green chillies – 3 or more.
- red chillie -1
- turmeric -1/2 tsp
- salt- a pinch.
- coconut milk - 1 cup
- onion 1 large chopped fine
- ripe tomatotes – 1 medium chopped fine
- tamarind paste of 1 1/2tbsp.
- garnish/ tempering :
- crushed garlic cloves – 2
- green chillies slit- 1
- dried red chillie – 1
- curry leaves – 1 stem
- black mustard seeds – 1/2 tsp
- coriander leaves – 1-2 tbsp
- lemon juice – 1 tbsp (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Before marinating the fish, soak both the mustards in a bowl with water and a pinch of turmeric. Mix. Set aside.
- Now marinate the fish in the above-mentioned ingredients thoroughly. Increase or decrease the spices as per your taste. Leave it aside for 15-20 mins.
- After 15 mins, heat some Mustard Oil or coconut oil in a kadhai or pan.
- When hot, add the fish to the pan making sure it's away from you, coz it will definitely splatter! Lay as much as it can hold. Do not move the fish immediately. Let it fry on one side for 3-4 mins, turn it over to the other side and cook for another 5 mins till done. It should be golden brown. Remove from the pan and set aside the fried fish on a plate.
- Next for the curry: Start by making the masala paste. Grind together all the ingredients mentioned above into a fine paste. But still try to let it have some texture. Add a little water or mustard oil if needed while grinding. Do NOT forget to add salt and turmeric. Again, adjust chili acc to taste.
- Next, heat a little mustard oil in a kadhai or pan. Add a little black mustard seed, pop a red chili, once it splutters add some curry leaves, saute for 30 secs till the leaves are fragrant.
- Now add the onions and cook till pink and translucent.
- Next add the prepared ground masala to the onions, adjust turmeric and red chili powder accordingly depending on the color desired. Cook well, stirring for 3-4 minutes.
- Add in the chopped tomatoes, a pinch of salt and cook the masala till oil leaves from the sides… and it smells really pungent and wonderful.
- Add the tamarind paste, mix well and cook for a min.
- Add the coconut milk and sufficient water to make a gravy of not too thin, not too thick consistency.
- Once the water is bubbling, add in the fried fish pieces. Lower the flame and let it simmer for 10 minutes till thick and cooked beautifully.
- Once done, turn off the gas.
- In a small tadka pan, add a little mustard oil, mustard seeds, the crushed garlic, the chilies and the curry leaves. Let it all come to a splutter then simply pour this on top of the curry and immediately close the lid of the kadhai or pan.
My Delicious Coconut Milk Fish Curry Adventure
As a busy working mom, finding time to cook elaborate meals can be challenging. But, I also believe in the power of good food to bring joy and nourish my family. This Coconut Milk Fish Curry recipe has become a go-to for me – it's flavorful, relatively quick to prepare, and always a crowd-pleaser. The secret? A little planning and a few shortcuts that don't compromise on taste.
I love how versatile this dish is. You can easily adjust the spice level to your liking – a little extra chili for those who enjoy a kick, or a milder version for the more sensitive palates. The richness of the coconut milk beautifully complements the flaky fish, creating a harmonious blend of textures and flavors. I typically use rohu or hilsa, but other firm white fish work just as well. The key is to ensure the fish is properly marinated beforehand – this helps to lock in the moisture and enhance the overall taste.
One of my favorite parts of the cooking process is the aroma that fills my kitchen as the spices sauté. The fragrant blend of mustard seeds, curry leaves, and chilies creates an inviting ambiance that tantalizes the senses. It's a small detail, but it speaks volumes about the love and care that goes into creating a wholesome meal. And the best part? The leftovers are just as delicious the next day! I often pack some for lunch the following day – it reheats beautifully and tastes even better.
Beyond the practical aspects, this dish holds a special place in my heart. It reminds me of family gatherings, cozy evenings, and the simple pleasure of sharing a delicious meal with loved ones. The vibrant colors and delightful aroma create a sense of warmth and comfort that transcends the culinary experience. It's more than just a recipe; it's a connection to my heritage, a tradition passed down through generations.
Tips and Tricks for Success:
Marination is Key: Don't skimp on the marinating time. Allowing the fish to soak in the spices for at least 15-20 minutes will significantly enhance its flavor and texture.
Don't Overcrowd the Pan: When frying the fish, be sure not to overcrowd the pan. This will prevent the fish from steaming and ensure it gets crispy and golden brown.
Adjust the Spices: Feel free to experiment with the spices. Add more chilies for extra heat, or reduce the amount for a milder curry. The beauty of cooking is in the personal touch.
Make it Your Own: This recipe is a great starting point, but feel free to customize it based on your preferences and what you have available in your pantry. Adding vegetables like spinach or cauliflower can add another layer of flavor and nutrition.
This Coconut Milk Fish Curry is more than just a meal; it’s a testament to the joy of cooking and sharing food with those you love. It’s a dish that nourishes not just the body, but also the soul.
So, gather your ingredients, put on some music, and embark on a culinary journey that will leave you feeling satisfied and fulfilled. You might just discover your new favorite weeknight dinner!
