COCONUT FISH CURRY

White flaky fish simmered in sweet and creamy coconut milk, seasoned with fragrant Indian spices, that's all there is to this simple and delicious recipe for coconut fish curry.

It's a milk flavor packed curry in which fish is cooked in a coconut milk broth with aromatic and fresh herbs and served with boiled rice. A simple and very satisfying meal.

INGREDIENTS:--

1. Boneless fish fillets-- 250g (Basa/Sole/Catfish)

2. Mustard seeds-- 1/2tsp

3. Curry leaves-- 10 to 12

4. Green chilles-- 2 to 3 (chopped)

5. Onion-- 1 (medium, chopped)

6. Ginger-- 1 inch piece

7. Garlic-- 6 to 8 cloves

8. Cumin seeds-- 1tsp

9. Turmeric powder-- 1tsp

10. Red chillpowder-- 1tsp

11. Tomato puree-- 1tbsp

12. Coconut milk-- 1cup

13. Oil -- as required

14. Salt-- to taste

METHOD :--

1. Take boneless fish fillets and cut them in thick slices. Clean it and keep aside.

2. Make a paste of onion,ginger, garlic and cumin seeds and set aside.

3. Heat oil in a pan and add the mustard seeds. Once it splutter add curry leaves and chopped green chilli.

4. Give a stir and then add the onion paste. Mix and continue to fry on medium heat for 7 to 8 minutes till light brown in colour.

5. Now add the tomato puree and powder spices.

6. Give a mix and fry on medium heat for two to three minutes after adding dash of water till oil separate.

7. Add coconut milk and half cup of water ,give a nice mix.

8. Now add boneless fish pieces and give a mix.

9. Cover and cook on low heat for ten minutes or till fish is fully done.

10. Switch off the heat let it rest for 12 to 15 minutes before serving.

11. Coconut fish curry is ready to serve. Serve with boiled rice.

Enjoy with your family and friends.

" HAPPY 😊 COOKING "