Fish cooked to perfection in fried coconut based sauce infused with spices – the right kind of curry for a fish lover.
This fish curry is obviously big on flavor. The grated coconut is first pan roasted along with few spices. And then ground to a smooth paste which in turn forms the base of the curry. Without a doubt, fish cooked in this spicy sauce with an extra kick of tamarind turns a regular curry into a stunner meal.
This beautifully rich and creamy fish curry in coconut sauce will be ready in less than 30 minutes. Simply serve it with a bowl of steamed rice (and pappadums if you like), and dinner is done!
The first part of making this fish curry is preparing a beautiful coconut sauce. To do this, first heat oil in a frying pan. Make sure you place it on low flame. The roasting process has to be done very slowly. Otherwise coconut may burn and gives a distinct taste to the curry. Add shallots and grated coconut to the pan. Fry coconut, stirring continuously.
The coconut has started to change color.
Now add ground turmeric, ground coriander and red chili powder. Mix well.
Cook, stirring continuously, until coconut turns golden brown. Remove from heat. Leave it to cool slightly.
Place roasted coconut in a food processor along with a little water. Grind to a smooth paste.
Place fish, coconut paste, coccum, curry leaves and enough salt in a claypot or large pan. (I’ve used a claypot here). Add enough water to make a thick sauce. Place the claypot or pan over medium-high heat. Bring to the boil.
Slide in fish pieces. You can also add ground fenugreek and tomato pieces now. Bring to the boil. Cover with a lid. Cook for 10 - 12 minutes.
Lip-smacking fish curry is ready. Remove from heat. Set aside.
To make tempered spices, heat oil in a frying pan. Splutter mustard seeds. Add shallots, dried red chilies and curry leaves.
Fry for 1-2 minutes, or until shallots turn golden brown. Remove from heat.
Add tempered spices to the fish curry. Mix well. Serve hot.
Ingredients
- ▢ 1 tablespoon oil
- ▢ 1 cup grated coconut
- ▢ 1-2 shallots sliced
- ▢ ½ teaspoon ground turmeric
- ▢ 4 teaspoons ground coriander
- ▢ 3 teaspoons red chili powder
- ▢ 500 g fish cleaned and cut into small pieces
- ▢ 3-4 coccums
- ▢ ½ teaspoon fenugreek seeds
- ▢ 1 small tomato diced
- ▢ 1 sprig of curry leaves
- ▢ Salt to taste
- ▢ Water
- ▢ Tempered Spices:
- ▢ 1 tablespoon oil
- ▢ 1 teaspoon mustard seeds
- ▢ 1-2 shallots finely chopped
- ▢ 1 dried red chili broken into small pieces
- ▢ 1 sprig of curry leaves
Instructions
- Heat oil in a medium frying pan over low heat. Add coconut and onions, and stir fry for 2 minutes or until coconut starts to change color.
- Add ground turmeric, ground coriander and red chili powder. Saute, stirring, for 1-2 minutes or until coconut turns golden brown. Remove from heat. Set aside to cool slightly.
- Place roasted coconut in the bowl of a food processor and grind to a smooth paste. (Add a little water if needed).
- Place ground coconut paste, coccum, curry leaves and enough salt in a claypot or large pan over medium-high heat. Add enough water to make thick sauce. Bring it to the boil. Slide in fish pieces.
- Add ground fenugreek and tomatoes. Bring to the boil. Cook, covered, for about 10- 12 minutes. Remove from heat.
- To make the tempered spices, heat oil in a small frying pan over medium-high heat. Splutter mustard seeds.
- Add shallots, red chili and curry leaves. Saute, stirring, for 1-2 minutes or until onions turn golden brown. Remove from heat.
- Add tempered spices to the fish curry. Serve with steamed rice or any Indian flatbread.
Notes:
- While roasting coconut, keep an eye on it and keep on stirring, so it will not burn.
Nutrition
Ingredients
- ▢ 1 tablespoon oil
- ▢ 1 cup grated coconut
- ▢ 1-2 shallots sliced
- ▢ ½ teaspoon ground turmeric
- ▢ 4 teaspoons ground coriander
- ▢ 3 teaspoons red chili powder
- ▢ 500 g fish cleaned and cut into small pieces
- ▢ 3-4 coccums
- ▢ ½ teaspoon fenugreek seeds
- ▢ 1 small tomato diced
- ▢ 1 sprig of curry leaves
- ▢ Salt to taste
- ▢ Water
- ▢ Tempered Spices:
- ▢ 1 tablespoon oil
- ▢ 1 teaspoon mustard seeds
- ▢ 1-2 shallots finely chopped
- ▢ 1 dried red chili broken into small pieces
- ▢ 1 sprig of curry leaves
Instructions
- Heat oil in a medium frying pan over low heat. Add coconut and onions, and stir fry for 2 minutes or until coconut starts to change color.
- Add ground turmeric, ground coriander and red chili powder. Saute, stirring, for 1-2 minutes or until coconut turns golden brown. Remove from heat. Set aside to cool slightly.
- Place roasted coconut in the bowl of a food processor and grind to a smooth paste. (Add a little water if needed).
- Place ground coconut paste, coccum, curry leaves and enough salt in a claypot or large pan over medium-high heat. Add enough water to make thick sauce. Bring it to the boil. Slide in fish pieces.
- Add ground fenugreek and tomatoes. Bring to the boil. Cook, covered, for about 10- 12 minutes. Remove from heat.
- To make the tempered spices, heat oil in a small frying pan over medium-high heat. Splutter mustard seeds.
- Add shallots, red chili and curry leaves. Saute, stirring, for 1-2 minutes or until onions turn golden brown. Remove from heat.
- Add tempered spices to the fish curry. Serve with steamed rice or any Indian flatbread.
Notes:
- While roasting coconut, keep an eye on it and keep on stirring, so it will not burn.
