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