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Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk

Sep-23-2016
Prerna Priya
15 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk RECIPE

Fish is a really nutritious food, being rich in protein, vitamins and minerals which are essential to maintain good health. This is my all time favourite and easy fish dish. I simply love this one and its a must make dish for everyone. Coconut Milk takes this dish to another level.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Rohu Fish(Any other fish would do)- 750 gms
  2. For the Gravy:Ingredients listed below
  3. Onion-2 large finely sliced
  4. Tomatoes-3( 1 chopped and 2 pureed)
  5. Ginger – garlic-1 tsp grated
  6. Mustard seeds-2 pinch
  7. curry leaves-few
  8. Red chilly powder-1 tsp
  9. Turmeric powder-1/2 tsp
  10. Jeera(Cumin) powder-1 tsp
  11. Dhania(Coriander) powder-1 tsp
  12. Garam masala-1/2 tsp
  13. Chaat masala-1 tsp
  14. Coconut milk-1 cup
  15. Salt to taste
  16. Chopped coriander leaves
  17. Mustard Oil - 10-12 tbsp
  18. For the Marination-Ingredients listed bellow
  19. Turmeric – 1/2 tsp
  20. Red Chilli to taste-1/2 tsp
  21. Lemon juice

Instructions

  1. Wash and clean fish. Mix all the ingredients for the marinade. Keep aside for 10 minutes.
  2. Heat mustard oil in the pan, shallow fry the fish pieces till golden.
  3. In the same oil, add mustard seeds and let it crackle. Add the sliced onions and curry leaves. Cook till onions turn translucent. Add in the chopped tomatoes.
  4. Make puree of tomatoes and ginger-garlic. Keep aside.
  5. Add all the masalas required for the gravy. Add the salt.
  6. Cook till oil leaves the sides. Add tomato puree mixture and stir once.
  7. Arrange the fish pieces over the masalas. Sprinkle coriander leaves and flip the fish once.
  8. Cover and cook for 2 minutes.
  9. Add the coconut milk and let the gravy simmer till it becomes semi thick.
  10. Serve hot with steaming rice.

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