fish curry with coconut milk mia kitchen

Saute a while. Add thick coconut milk or coconut cream. Stir and continue to cook until the curry is warmed through. Add coconut milk, salt and sugar and bring to boil, then add fish at very end to cook for 5-10 minutes or until cooked through. Step 6 BRAISE SOFT VEGETABLES & FISH: Then add fish head, ladies fingers, and tomatoes. Cuisine Indian. In the same skillet, add some more oil if needed, add the mustard seeds and fenugreek seeds. This spicy, sour and deeply aromatic fish curry is a breakfast staple all over Sri-Lanka. 2 green bell peppers. Garnish to taste and serve with naan for soaking up all that deliciousness! 4 grated tomatoes. Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. Kerala have lots of coastal areas and back waters. Stir well. Here we share a Fish Curry with Coconut Milk recipe that you can make at … This is the thin coconut milk. Serve with rice. To make the rice, combine rice, pandan leaf, water and coconut milk in a medium non-stick saucepan. PREPARATION Cleaned and wash the fish by rubbing little salt. 3 fish fillets. Increase the heat. What to serve with coconut fish curry. Take one tablespoon of korma paste, along with pickle lime and add to the fish. Keep aside for 20 mins. Keyword coconut milk curry recipe, one pot dinner, seafood curry. Keep it aside. In a non-stick skillet, fry the fish pieces in 2 tbsp of coconut oil, do not cook the fish all the way through, just saute a little bit on both sides, as it would cook in the gravy as well. Fish curry with coconut milk is one of my favorite dish.We make fish curry in many ways like without adding coconut,with roasted coconut etc… Coconut milk gives a heavenly taste to the curry. Finally pass it through a fine strainer and extract the milk. Marinate fish with turmeric powder, sambar powder and salt. Combining robust spices and the sweetness of coconut milk, this curry is rich, flavourful and ideal for a simple lunch or dinner. Reduce the heat and simmer until the sauce starts to thicken (about 3-4 minutes). You can also serve this cod curry with brown rice or naan. This easy fish curry with coconut milk has a rich and creamy sauce, lots of vegetables and perfectly cooked white fish. Read on to know exactly how this went down: Ingredients. Season generously, add the whole lemongrass and a cup of water and simmer for 10 minutes. Once fish is tender, turn off heat. Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). It was filleted and I stewed it in coconut milk, garlic and lemon. (~5 minutes) Step 7 SEASON: Season to taste with sugar and salt. Fry the fish until it is 3/4th cooked. Heat oil in a pan or kadhai and temper mustard seeds. Add green chilies and saute a while. Kerala is said to be “God’s own country”. Step 8 GARNISH. Dish out. I love fish, and to be honest, I can have it which ever way it is served. Kerala style fish fry and varieties of traditional Kerala style fish curry is very much popular all over the world. This a spicy fish curry and goes well with Kappa or Appam. Cut little chunks. Step 5 ADD COCONUT MILK: Add coconut milk and give it a stir. How to store the leftovers Add the Traditionally this curry is prepared using fresh coconut milk, but for the sake of convenience I have used canned coconut milk. Although often served with steamed rice, my favorite way to enjoy this beautiful dish is with crispy rice hoppers.The sweet, fluffy interior of a rice hopper is the best way to lap up all the deliciously spicy sauce; even better if you can make some coconut Sambol to go with it. Fish curry and rice is the ultimate combination when it comes to comfort food. Garnish with torch ginger flower. Kerala is blessed with lots of seafoods as well as fresh water fishes. It’s common to serve curry with a white rice of your choice, such as jasmine or basmati rice. Season with salt and pepper. More salt, sugar or lime juice may be required to balance flavours at the end. Add the fish to the pan with tomatoes. The coconut milk thickens the curry and, if you like, you can always add heavy cream to make your curry even thicker. Taste just before serving. Curry leaves – few Tamarind juice – 1 cup Fresh thick Coconut milk – 1 cup Thin milk – 1 to 1.5 cups( or as required) Oil – 1tbsp Coconut oil -1tsp Salt – to taste. To make fresh coconut milk - Take 3 cups of freshly grated coconut and add 1 cup of water to it and then grind it in a mixer grinder for just 2-3 pulses. Once done, remove the fish pieces onto a plate and keep aside. Apply little turmeric and keep aside Soak medium lemon size tamarind in 1 cup warm water and extract the juice. 1/2 a cup of coconut milk. Kerala Fish Curry in Coconut Milk Fish curry with coconut milk Squeeze out the pulp from the soaked tamarind (discard the hard bits) and add it to the curry. Simmer for 6 minutes. Course Main Course. Add a little bit of cooked rice into the bowl, put a flatbread. Spoon your curry … Add thin coconut milk. Then, add 400 ml of coconut milk. Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little. Season with salt and pepper, stir well and bring to a simmer. Stir well and then add to the curry. Today I made one of the tastiest fish I have ever had. Add curry leaves and chopped onions. Heat oil in a frying pan or tava. Bring to a boil. The 1/2 cup kept aside is to be used at the end. Pandan leaf, water and simmer for 10 minutes ~5 minutes ) step 7:... 1/2 cup kept aside is to be honest, I can have which! 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