Description
A delicious and aromatic fish curry that combines fresh fish with spices and creamy coconut for a comforting meal.
Ingredients
- 500 grams fish (preferably king fish)
- 4 tablespoons coconut oil (3 for the base and 1 for the curry)
- 1 teaspoon mustard seeds
- 1 medium onion, chopped finely
- 1 medium tomato, cut into long wedges
- 3 green chillies (optional)
- 2 sprigs curry leaves
- 3 tablespoons coriander leaves, chopped finely
- 3 tablespoons tamarind pulp
- 1 teaspoon fennel seeds
- 1 large onion, sliced
- 2 tablespoons ginger garlic paste
- 1 large tomato, chopped
- 1 tablespoon Kashmiri chilli powder
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- ½ cup fresh coconut, grated
Instructions
- Begin by heating coconut oil in a clay pot over medium heat. Add fennel seeds and allow them to crackle.
- Toss in the sliced onions and stir for a minute until they turn translucent.
- Introduce the ginger garlic paste and sauté until the raw smell dissipates.
- Add the rough-chopped tomato, stirring to incorporate.
- Combine the spice powders and stir them into the mix.
- Next, add the freshly grated coconut and roast for about four to five minutes.
- Once the mixture cools, transfer it to a blender and blend until smooth, adding enough water for consistency.
- Set this fragrant coconut masala aside while you prepare the curry.
- In the same pot, heat one tablespoon of coconut oil.
- Add the mustard seeds and let them crackle.
- Stir in the chopped onions and curry leaves, sautéing until golden brown.
- Pour in the ground coconut masala, cooking for five to six minutes until the oil separates from the mixture.
- Season the curry with salt.
- Toss in the wedges of tomato and gently mix.
- Add the prepared tamarind extract, then pour in enough water to create a nice gravy base.
- Bring it to a boil, reduce the flame, and carefully add in the fish pieces.
- Let the curry simmer on low-medium heat for about ten minutes.
- Once the oil rises to the top, finish with a sprinkle of coriander leaves and cover the pot, allowing the flavors to develop for 30 minutes.
- Serve this dish over a bed of rice.
Notes
Use fresh ingredients for the best flavor. Experiment with spice levels to suit your taste.
