Easiest Way to Make Quick Hot & sour Fish coconut curry
Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Homemade Hot & sour Fish coconut curry. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hot & sour Fish coconut curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot & sour Fish coconut curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Hot & sour Fish coconut curry using 24 ingredients and 6 steps. Here is how you cook that.
#cookingwithcoconut
Ingredients and spices that need to be Make ready to make Hot & sour Fish coconut curry:
- 10-12 fish pieces of Indian Salmon (Rawas)
- Marinate:
- 2 tsp turmeric powder
- to taste salt
- 2 lemons juice
- 2 tsp ginger garlic paste
- 1 egg beaten
- 10-12 dried red chillies
- grind to smooth paste:
- 5 garlic cloves
- 2 onions roughly chopped
- 1 ginger peeled
- as needed Few stalks fresh lemongrass
- 1 cup fresh mint leaves
- 4-5 lime leaves
- to taste salt
- 1 tsp black pepper powder
- 300 ml coconut milk
- for gravy:
- 150 ml tomato puree
- 2 tsp tomato ketchup
- 2 tsp tamarind paste
- 4-5 curry leaves
- 1/2 cup fresh cream
Instructions to make Hot & sour Fish coconut curry
- Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
- In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
- Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
- In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
- Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
- Serve hot with steamed rice
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