Name: Kerala style fish curry in Coconut milk recipe by Suktara Pereira at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 kg king fish small pieces; To marinate fish pieces: 2 tsp kashmiri chilli powder; 1/2 tsp turmeric powder; 1/2 tsp crushed pepper powder; 1 1/2 tsp salt; For masala: 2 chopped onions; 2 Chopped Green chillies; 2 Chopped tomatoes; 2 spring curry leaves; 1 tbsp ginger garlic chopped; 2 cups Coconut milk; 2 tsp Kashmiri chilli powder; 2 tsp Coriander powder; 1/2 tsp crushed pepper; 1/4 tsp turmeric; 2 inch cinnamon sticks; 2-3 green cardamons; 1 tsp vinegar; 2 tbsp oil; Salt as per taste

Ingredients Serving: 6

1/2 kg king fish small pieces
To marinate fish pieces: 2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp crushed pepper powder
1 1/2 tsp salt
For masala: 2 chopped onions
2 Chopped Green chillies
2 Chopped tomatoes
2 spring curry leaves
1 tbsp ginger garlic chopped
2 cups Coconut milk
2 tsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tsp crushed pepper
1/4 tsp turmeric
2 inch cinnamon sticks
2-3 green cardamons
1 tsp vinegar
2 tbsp oil
Salt as per taste

Instructions

Marinate the fish pieces with the spices mentioned under marinate and leave aside for 20 minutes. Deep fry.
Take a wok, heat oil, add cinnamon and cardamoms. Fry until fragrant.
Add chopped ginger garlic, curry leaves, green chillies and onions. Fry until raw smell goes.
Add chilli powder, turmeric powder, pepper powder, coriander powder, salt and fry until fragrant.
Add 1 cup of coconut milk and bring it to a rolling boil, add the fish pieces and cook on a medium flame for 4-5 minutes.
Add another cup of coconut milk and turn off the gas. Add a tsp of vinegar and close the wok with a lid and leave aside for 10-12 minutes. Remove the lid and give a gentle stir and the fish curry is ready.

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