Fish in Coconut milk gravy

Fish curry is an inevitable part of the Malayali meal .... am talking about the non-vegetarians. This should be the reason why there are so many recipes for a fish curry with more and more improvisation made by various influences. Fish in coconut milk gravy is like a staple curry that is prepared on a day-to-day basis or rather on a daily basis in most homes. 

The color in the curry looks fiery as the photograph suggests but the taste was mellowy. Coconut milk balances the taste of the cocum and the chilly and does not even reveal the presence of ginger which contributes a significant flavor to the taste of any fish preparation. 

I mentioned about the improvisation that comes with each homes / cooks: I have improvised this fish curry with a dash of cumin, mustard and fenugreek seeks and I have sauted the ginger and have also ground ginger along with the coconut. This adds to the zing of the curry and leaves a nice taste in the taste buds even after you finish the meal. .........try it yoursel!!

the recipe

Fish – 1 kg
Small onion, chopped – 3
Green chilly – 2
Curry leaf – 2 sprigs
Oil – 3 tbsp

ingredients for the crushed mixture

(to be crushed in the mixer for about 3 seconds – this is similar to pounding)
Small onion – 5
Ginger – 1 ½
Cumin – 1 generous pinch
Mustard – ¼ tsp
Fenugreek – 1 pinch

Tomato – 2 medium sized
Cocum – 6  medium sized pieces
Turmeric powder – 1 tsp
Chilly powder – 4 tsp or more
Salt – to taste

Coconut milk ( extracted by grinding together ½ part coconut and ½  inch piece ginger)

First extract – ¾ cup
Second extract – ½ cup

the method

Heat oil in a pan and add the three chopped small onions. When brown, add the crushed mixture, green chilly, curry leaves and salt. Saute till light brown. Add turmeric and chilly powder. Stir well for a minute or so. If it starts burning add a little water. Stir in the chopped tomato and cocum. Pour the second extract of the coconut and boil for ten minutes. 

Add the fish pieces and cook for about five - ten minutes in medium heat (Adjust this time based on the type of fish). Swirl the pot instead of using a spoon to mix the fish pieces. Check salt.

(Coconut milk tends to split if poured into a hot sauce, therefore, cook in medium to low heat before and after pouring the coconut milk.)

Add the first extract of the coconut and swirl the pot again. Simmer for 1-2 minutes and then turn off heat.  Serve after one hour.

The recipe goes to Food Palette Red Event


Satya said…
hi Roshan ,
fish curry looks delicious specially the gravy ,beautiful color ..i liked ur yam cutlets very much ...thanks for sharing wonderful recipe ...glad to visit ur space today ...
if u get time do visit my blog

Babli said…
I liked your blog very much. Fish curry looks delicious, yummy, spicy and tempting.
You are welcome in my blogs.
aipi said…
Hey Roshan..
Thanks for visiting me ..glad to follow you lovely collection you have..loving your space!
Fish curry looks fantastic..especially love the rich vibrant color of the gravy !
will be here often :)
US Masala
Uma said…
what a colour!
interesting ingredients..
Roshan said…
hi Satya,

thanks for your comments..will definitely visit your space...


Roshan said…
hi aipi,

thanks for your comments, you made my day...


Roshan said…
hi babli,

thanks for your comments, i'll visit your blog shortly


Roshan said…
hi uma,

thanks for the comments...


Indie.Tea said…
Yum, your coconut milk fish curry sounds and looks very tasty. I like the deep red color...
Roshan said…
hi Indie.Tea,

thanks for your comment.


Torviewtoronto said…
thank you Roshan for linking this delicious fish curry it looks mouthwateringly delicious we make similar
love it with cocum and coconut milk