Easy Way to Make Appetizing Fish Curry (coconut based gravy)

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Fish Curry (coconut based gravy). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Fish Curry (coconut based gravy) Recipe. Fish curry with grounded coconut is usually seen in Malabar Part of Kerala. We will get thick gravy as compared with coconut milk gravy.

You can have Fish Curry (coconut based gravy) using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fish Curry (coconut based gravy)

1. Take 500 Grams of Fish ( sea fish).
2. Prepare 8 - 10 of Shallots.
3. Make ready 1 of ginger small cut into juliennes.
4. Take 8 - 10 cloves of garlic.
5. Take 3 - 4 of green chillies split length wise.
6. Prepare 1 Sprig of curry leaves.
7. Prepare 3 - 4 of kokum water (kudampuli) soaked in.
8. Prepare 1 Cup of Coconut grated.
9. Make ready 1 Pinch of turmeric powder.
10. Prepare 2 Teaspoons of coriander powder.
11. You need 1.5 Teaspoons of chilly powder.
12. Make ready To Taste of salt.
13. Take 1 Tablespoon of coconut oil.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime.This Indian Fish Coconut Curry is a fine example.This is a very nice sauce base.This fish curry recipe is an easy fish curry with coconut milk.

Fish Curry (coconut based gravy) instructions

1. Wash and clean the fish and keep aside..
2. In a pan, heat shallots, grated coconut,chillies,garlic and the spices till they are soft and grind them in mixer.
3. Place this mixture in another bowl and check for salt.Add salt to taste.
4. Now in an earthern pot or kadhai,heat this mixture till boiling point..
5. Simmer the stove, add the fish,some water, salt and kokum and let it sit for 10-15 minutes on simmer..
6. Once the fish cooks, add a spoon of coconut oil and curry leaves sprig..
7. Serve Hot with rice.

I have used tomato and tamarind as souring agents.Sprinkle over the fresh coriander leaves.Serve hot with steamed white rice.

Heat the oil in a shallow casserole or deep frying pan with a lid.Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger.Coconut milk enriches the curry and gives it a tropical flavor.Serve over boiled yuca, potatoes, or rice.Return fish along with accumulated juices to pan, browned side up.