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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.
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