Wednesday, May 25, 2011

Indian Fish Curry With Coconut Milk


Boneless fish                                                 12 fillets
Mustard seeds                                              1 tsp.
Garlic, chopped                                            8 cloves
Ginger, julienne                                             1" 1 no.
Green chilies, slit lengthwise,
Deseeded and julienned                                  6 nos.
Onions, grated                                              150 gms.
Curry leaves                                                  24 nos.
Tomatoes, pureed and
strained                                                         3 nos.
Turmeric powder                                          ½ tsp.
Coconut milk                                                2 cups
Vinegar                                                         1 tbsp.
Coriander leaves                                           1 tbsp.
Oil                                                                2 tbsp.
Salt                                                              To taste


1.Heat oil in a pan and season with mustard seeds.
2. Stir over medium heat until they begin to splutter.
3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and
sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is
tender. Stir only once or twice and very gently to make sure that the fillets do not
6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with
Steamed Rice.


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