Name: Fish In Coconut Curry recipe by Affaf Ali at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Salmon fish fillet – 800 grams; Onion shallots – 150 gm; Tomato – 2; Green chilli – 4 or more; Curry leaves – 3 sprigs; Thick coconut milk – 1/2 Cup; Fennel seeds – 1 tsp; Fenugreek seeds, mustard seeds – ½ tsp; Full black pepper – 25; Bay leaf – 2; Cinnamon, cardamom, cloves – 2 each; Ginger Garlic Paste – 2 tsp; Turmeric powder – ½ to 3/4 tsp; Chilli powder – 1 to 1.5 tsp; Tamarind pulp – 4 tbsp; Jaggery – 1 tsp; Salt – according to taste

ABOUT Fish In Coconut Curry RECIPE

Fish and prawns are one of my favourite sea foods. Fish in coconut curry is easy & quick to prepare and tastes delicious with the sour, spicy and sweet combination. Coconut milk balances the flavours.

Ingredients Serving: 4

Salmon fish fillet – 800 grams
Onion shallots – 150 gm
Tomato – 2
Green chilli – 4 or more
Curry leaves – 3 sprigs
Thick coconut milk – 1/2 Cup
Fennel seeds – 1 tsp
Fenugreek seeds, mustard seeds – ½ tsp
Full black pepper – 25
Bay leaf – 2
Cinnamon, cardamom, cloves – 2 each
Ginger Garlic Paste – 2 tsp
Turmeric powder – ½ to 3/4 tsp
Chilli powder – 1 to 1.5 tsp
Tamarind pulp – 4 tbsp
Jaggery – 1 tsp
Salt – according to taste

Instructions

Remove skin clean and wash fillet in running water. Apply little turmeric and salt. Wash thoroughly and set aside on strainer. Cut to cubes.
Add little salt turmeric powder and salt. Marinate fish cubes in this mixture for 10 minutes. In a heavy bottom vessel, add few tspns of oil. Once heated fry fish till 3/4th done. Remove and set aside for later use.
Simultaneously, heat sufficient oil in another heavy bottom vessel add fenugreek seeds, fennel seeds, mustard seeds, cinnamon, cardamom, clove, bay leaf, pepper corns. Once all these crackle add finely diced shallots, slit green chilly and curry leaves. Fry till onions turn translucent and light golden brown.
Add ginger garlic paste and sauté for a minute. Remove skin and seeds of tomato. Add finely chopped tomatoes. Cook till it gets soft and fry till it leave oil on sides of vessel. This takes a couple of minutes. Stir continuously.
Season with salt, turmeric powder and chilly powder. Fry well. Add jaggery and one glass of water. Let it boil.
Add tamarind pulp and coconut milk. Add fried fish cubes. Cook on low flame for 10 minutes or till fish is fully cooked. Adjust spices accordingly.
For final garnish, heat 2tspn oil add few Fennel seeds, shallot slices and curry leaves. Fry on low flame till onions get crisp and light brown. Pour on curry. (I skipped this step in this dish).
Serve hot with Steamed rice.

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