In this dish, fish pieces are simmered in coconut milk which are then tempered with curry leaves providing an amazing fragrance and a delicious curry. Yes, that is how it feels like cooking fish pieces in coconut milk. Last few weeks I was trying out various recipes of fried fish. So, today I thought to have a healthy meal by avoiding oil. That is when the coconut milk fish curry came into my mind.
This is a 40 minute simple recipe of fish curry. The only time consuming part is the extraction of thick and thin coconut milk. This recipe serves 3 to 4 people. The addition of coconut milk provides a naturally sweet flavour and creamy texture to this curry.
For a sour taste, I had used tomatoes instead of kokum. I got this recipe from mom during my recent visit to my home. It was already the time for lunch and I saw that the fish pieces were not yet cooked. But, 20 minutes later I could find a mouth watering fish curry in our dining table. All the initial works like chopping of vegetables, extraction of coconut milk were completely done earlier. So, my mom could prepare the fish curry under 20 minutes.
The reason behind this taste is the boiling of fish in thin coconut milk. The fish pieces gets completely coated with the spices and coconut milk. Once the fish is cooked, switch off the flame. Tempering and adding of thick coconut milk are done later.
Check out this easy and simple fish curry whenever you want to stay away from fried foods and sauces.
- Fish pieces – 500 g
- Onions chopped finely – 3
- Tomatoes cut in thin round shape – 2
- Finely chopped ginger – 3/4 tablespoon
- Finely chopped garlic – 6 pods
- Thin coconut milk – 2 cups
- Thick coconut milk – 1 cup
- Green chillies – 2
- Dry red chillies – 4
- Curry leaves – 2 sprig
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Coconut oil – 4 tsp
- Salt – as required
Method of preparation :
- Mix onion, green chillies, garlic, ginger and 2 tsp of coconut oil in a pan
- Rub them using hand and add thin coconut milk to it
- Now add fish pieces, tomatoes, salt and curry leaves and keep on fire with the lid closed
- Boil the curry and cook the fish pieces till the oil floats on top of the curry
- Once the fish pieces are completely cooked, switch off the flame
- Add thick coconut milk to the curry and stir well
- Heat remaining 2 teaspoon of oil in a tadka or small pan and add mustard seeds, fenugreek seeds, dry red chillies and curry leaves
- Add it to the fish curry and mix well
- Serve this delicious fish curry with boiled rice.