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June 28, 2006, by: Admin

Spicy Coconut Fish Curry

Fish cooked with raw coconut and spices.

Servings: 4

Time Needs:

Category: Seafood

Instructions

1.Cut fish into small pieces.

2.Take 1/2 cup of water in a vessel and add the kudam puli for 5-10 minutes.

3.Grind together shredded coconut, chilly powder, turmeric powder, coriander powder, ginger, garlic and a small onion, into a smooth paste along with a little water.

4.Heat a vessel and add the above ground masala, fish tamarind, green chillies, enough water and salt.

5.Add cleaned fish when it is boiled.

6.Cover and simmer, until the fish is cooked through and tender.

7.Heat oil in a small frying pan.

8.Splutter mustard seeds.

10.Add the curry leaves and chopped small onions and fry, till they turn brown in colour.

11.Pour this into the cooked fish curry.

Spicy Coconut Fish Curry

Spicy Coconut Fish Curry

Ingredients

Instructions

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June 28, 2006, by: Admin Spicy Coconut Fish Curry
Fish cooked with raw coconut and spices.
Servings: 4	Time Needs:	Category: Seafood
Ingredients Fish 1/2 kg Shredded coconut1/2 cup Red chilly powder 11/2 tbsp Ginger(chopped) 1 tsp Garlic(chopped) 1 tsp Turmeric powder 1/4 tsp Coriander powder 1/4 tsp Fish tamarind(Kudam puli) 2 pieces Small onions 3 Green chillies 4 Coconut oil 2 tbsp Mustard seeds 1 tsp Curry leaves 2 stems Water as required Salt as needed
Instructions 1.Cut fish into small pieces. 2.Take 1/2 cup of water in a vessel and add the kudam puli for 5-10 minutes. 3.Grind together shredded coconut, chilly powder, turmeric powder, coriander powder, ginger, garlic and a small onion, into a smooth paste along with a little water. 4.Heat a vessel and add the above ground masala, fish tamarind, green chillies, enough water and salt. 5.Add cleaned fish when it is boiled. 6.Cover and simmer, until the fish is cooked through and tender. 7.Heat oil in a small frying pan. 8.Splutter mustard seeds. 10.Add the curry leaves and chopped small onions and fry, till they turn brown in colour. 11.Pour this into the cooked fish curry.