Recipe of Ultimate Coconut Milk Fish Curry
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Coconut Milk Fish Curry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut Milk Fish 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 Coconut Milk Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Milk Fish Curry is 4-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Milk Fish Curry estimated approx 30 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Coconut Milk Fish Curry using 15 ingredients and 12 steps. Here is how you can achieve that.
this is a very simple curry based on Jane's Fish in Coconut Milk recipe but with just a few modifications in the steps.
Ingredients and spices that need to be Get to make Coconut Milk Fish Curry:
- 1/2 Teaspoon mustard seeds
- 1/4 Teaspoon fenugreek seeds
- 1/2 Kilogram king fish
- 6 shallots
- 1 inch ginger piece , chopped
- 1/2 Cup coconut milk first extract
- 1 Cup coconut milk second extract
- 2 chilly green
- 1/4 Teaspoon turmeric powder
- 2 Teaspoons chilly red powder
- 2 1/2 Teaspoons coriander powder
- 4 kudam puli (gambogee)
- 4 Sprigs curry leaves
- Salt
- coconut oil
Instructions to make Coconut Milk Fish Curry
- Soak the gambogee (kudam puli) in warm salted water and set aside. wash and clean the fish pieces well and set aside.
- Heat the coconut oil in a vessel (preferably an earthen pot) and add the mustard seeds to it.
- When the mustard seeds splutter, add the fenugreek seeds and let them turn a light brown.
- Add the shallots, green chilly, ginger and half the curry leaves to the oil and sautee well.
- When the shallots turn a light golden colour, add the turmeric, red chilly powder and coriander powder and saute well till the spices lose their raw smell.
- Add the water used to soak the gambogee and mix well. bring the water to a boil.
- When the water is heated through and just starts to boil, add the thin coconut milk and immediately reduce the heat to low. (its important to reduce the heat, otherwise the coconut milk will split)
- Mix thoroughly and when the gravy is just heated through add the cleaned fish pieces, salt and the reserved gambogee. do not stir the fish, just swirl the vessel to coat the pieces in the gravy.
- Cook the fish covered on a gentle heat for about 15 minutes, till the pieces turn opaque.
- Add the thick coconut milk and remaining curry leaves, and swirl to mix. check for seasoning and add salt if required.
- Once you add the thick coconut milk the curry shouldn't be kept on the heat too long. just warm the gravy through and take it off the heat.
- Serve with white rice.
While this is by no means the end all be all guide to cooking fast and simple lunches it's very good food for thought. The expectation is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for your own family without having to complete too terribly much heavy cooking from the practice.
So that's going to wrap this up with this special food Easiest Way to Make Homemade Coconut Milk Fish Curry. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!