fish curry with coconut milk mia kitchen

This a spicy fish curry and goes well with Kappa or Appam. Fish curry with coconut milk is one of my favorite dish.We make fish curry in many ways like without adding coconut,with roasted coconut etc… Coconut milk gives a heavenly taste to the curry. Traditionally this curry is prepared using fresh coconut milk, but for the sake of convenience I have used canned coconut milk. Reduce the heat and simmer until the sauce starts to thicken (about 3-4 minutes). Combining robust spices and the sweetness of coconut milk, this curry is rich, flavourful and ideal for a simple lunch or dinner. Keyword coconut milk curry recipe, one pot dinner, seafood curry. Curry leaves – few Tamarind juice – 1 cup Fresh thick Coconut milk – 1 cup Thin milk – 1 to 1.5 cups( or as required) Oil – 1tbsp Coconut oil -1tsp Salt – to taste. This is the thin coconut milk. This easy fish curry with coconut milk has a rich and creamy sauce, lots of vegetables and perfectly cooked white fish. Cuisine Indian. In a non-stick skillet, fry the fish pieces in 2 tbsp of coconut oil, do not cook the fish all the way through, just saute a little bit on both sides, as it would cook in the gravy as well. Today I made one of the tastiest fish I have ever had. You can also serve this cod curry with brown rice or naan. Heat oil in a pan or kadhai and temper mustard seeds. It’s common to serve curry with a white rice of your choice, such as jasmine or basmati rice. Heat oil in a frying pan or tava. Kerala is said to be “God’s own country”. Add green chilies and saute a while. Cut little chunks. 1/2 a cup of coconut milk. Stir well and then add to the curry. Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). The 1/2 cup kept aside is to be used at the end. Serve with rice. Although often served with steamed rice, my favorite way to enjoy this beautiful dish is with crispy rice hoppers.The sweet, fluffy interior of a rice hopper is the best way to lap up all the deliciously spicy sauce; even better if you can make some coconut Sambol to go with it. Course Main Course. Add the The coconut milk thickens the curry and, if you like, you can always add heavy cream to make your curry even thicker. Then, add 400 ml of coconut milk. Keep aside for 20 mins. Step 6 BRAISE SOFT VEGETABLES & FISH: Then add fish head, ladies fingers, and tomatoes. I love fish, and to be honest, I can have it which ever way it is served. Saute a while. Add a little bit of cooked rice into the bowl, put a flatbread. How to store the leftovers Kerala is blessed with lots of seafoods as well as fresh water fishes. Fry the fish until it is 3/4th cooked. Keep it aside. Season with salt and pepper. Add coconut milk, salt and sugar and bring to boil, then add fish at very end to cook for 5-10 minutes or until cooked through. To make fresh coconut milk - Take 3 cups of freshly grated coconut and add 1 cup of water to it and then grind it in a mixer grinder for just 2-3 pulses. Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little. Here we share a Fish Curry with Coconut Milk recipe that you can make at … Kerala Fish Curry in Coconut Milk Fish curry with coconut milk Increase the heat. Simmer for 6 minutes. Garnish with torch ginger flower. 4 grated tomatoes. Fish curry and rice is the ultimate combination when it comes to comfort food. Finally pass it through a fine strainer and extract the milk. Once done, remove the fish pieces onto a plate and keep aside. Apply little turmeric and keep aside Soak medium lemon size tamarind in 1 cup warm water and extract the juice. Read on to know exactly how this went down: Ingredients. Dish out. Spoon your curry … 3 fish fillets. Take one tablespoon of korma paste, along with pickle lime and add to the fish. Garnish to taste and serve with naan for soaking up all that deliciousness! Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. Stir well. What to serve with coconut fish curry. PREPARATION Cleaned and wash the fish by rubbing little salt. Taste just before serving. This spicy, sour and deeply aromatic fish curry is a breakfast staple all over Sri-Lanka. Marinate fish with turmeric powder, sambar powder and salt. (~5 minutes) Step 7 SEASON: Season to taste with sugar and salt. In the same skillet, add some more oil if needed, add the mustard seeds and fenugreek seeds. 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