Kerala style Coconut milk Fish Curry, Best fish curry for Parotta, Roti and Appam
Author:
Yummy N Tasty
Posted on,
13, Mar 2019
7.2 K views.
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Yields
4-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-45 mins
Happy Diwali
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Recipe video
Ingredients:
- King Fish / Seer Fish or any firm fish Pieces - 500 Gms, cut into medium sized pieces
- Sliced Onion - 2 cups, 200 Gms
- Finely Chopped Ginger - 2 Tablespoon
- Finely Chopped Garlic - ½ Tablespoon
- Red Chilli Powder - ¾ - 1 Tablespoon
- Turmeric Powder - ¼ Teaspoon
- Fernugreek Powder - ¼ Teaspoon
- Thin Coconut Milk - 2 cup
- Thick Coconut Milk - ½ cup
- Gambooge / Kokum - 2-3 Numbers
- Curry Leaves - 1-2 sprig
- Mustard Seeds - ½ Teaspoon
- Coconut Oil - 1 Tablespoon
- Salt to taste
Instructions:
- Clean and wash the fish pieces thoroughly. Drain the water completely and set aside.
- Heat oil in a pan, splutter mustard seeds.
- Add in the sliced onion, curry leaves and saute until the onion turns slightly brown in color.
- Then add in the chopped ginger, garlic and saute until the raw smell disappears.
- Add in the turmeric powder, fenugreek powder and saute for 1-2 minutes on low-medium heat.
- Then add in the red chilli powder and saute for 1-2 minutes on low-medium heat.
- Now add in the thin coconut milk, gambooge, salt and mix well.
- Cover and cook until the curry starts to boil on medium heat.
- Then add in the fish pieces.
- Cover and cook until the fish is cooked well and the curry becomes slightly thick, for about 10-15 minutes, on medium heat.
- Then add in the thick coconut milk and mix the curry by rotating the pot.
- Cover and cook for 2-3 minutes on low heat.
- Remove from heat, serve warm with Chappathi, Parotta and Appam.
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Kerala style Coconut milk Fish Curry, Best fish curry for Parotta, Roti and Appam
| Author - Yummy N Tasty |
| Posted on - 13, Mar 2019 |
| Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-coconut-milk-fish-curry-best-fish-curry-for-parotta-roti-and-appam/ |
| Cooking time - 35-45 minutes |
| Serving - 4-6 person(s) |
Ingredients :
- King Fish / Seer Fish or any firm fish Pieces - 500 Gms, cut into medium sized pieces
- Sliced Onion - 2 cups, 200 Gms
- Finely Chopped Ginger - 2 Tablespoon
- Finely Chopped Garlic - ½ Tablespoon
- Red Chilli Powder - ¾ - 1 Tablespoon
- Turmeric Powder - ¼ Teaspoon
- Fernugreek Powder - ¼ Teaspoon
- Thin Coconut Milk - 2 cup
- Thick Coconut Milk - ½ cup
- Gambooge / Kokum - 2-3 Numbers
- Curry Leaves - 1-2 sprig
- Mustard Seeds - ½ Teaspoon
- Coconut Oil - 1 Tablespoon
- Salt to taste
Instructions :
- Clean and wash the fish pieces thoroughly. Drain the water completely and set aside.
- Heat oil in a pan, splutter mustard seeds.
- Add in the sliced onion, curry leaves and saute until the onion turns slightly brown in color.
- Then add in the chopped ginger, garlic and saute until the raw smell disappears.
- Add in the turmeric powder, fenugreek powder and saute for 1-2 minutes on low-medium heat.
- Then add in the red chilli powder and saute for 1-2 minutes on low-medium heat.
- Now add in the thin coconut milk, gambooge, salt and mix well.
- Cover and cook until the curry starts to boil on medium heat.
- Then add in the fish pieces.
- Cover and cook until the fish is cooked well and the curry becomes slightly thick, for about 10-15 minutes, on medium heat.
- Then add in the thick coconut milk and mix the curry by rotating the pot.
- Cover and cook for 2-3 minutes on low heat.
- Remove from heat, serve warm with Chappathi, Parotta and Appam.
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