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FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE

Byamazingfoodstv


Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats

Ingredients for Fish Curry:

– Boneless fish fillets – 500 gms (Basa, Cod, Haddock,Sole or Catfish)

For the Tempering:
– Mustard Seeds- 1/2 tsp
– Curry Leaves- 10-15 leaves
– Green Chillies, chopped- 2-3 nos.

Onion Masala paste:
– Onion, cubed- 2 medium (150 gms.)
– Ginger chopped- 1” piece
– Garlic cloves- 6
– Cumin Seeds- 1 tsp

Spice Powders:
– Turmeric Powder- 1/2 tsp
– Red Chilli Powder- 2 tsp

Other Ingredients:
– Tomato purée or paste- 3 tbsp (readymade)
– Coconut Milk- 1 cup (225 ml)
– White Vinegar- 2 tsp
– Refined Oil- 3 tbsp
– Salt- 1 tsp

Preparation:

– Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
– Chop the green chillies and wash & take out the curry leaves.
– For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
– For the fish, take boneless fish fillets and cut them into thick slices.

Process:

– Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
– Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
– Now add the tomato purée, give a mix and fry on low heat for 2 mins.
– Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
– Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
– Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
– Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
– Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
– Serve it with rice.

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45 Comments

  21. I used Kingklip. I added the whole tin of coconut milk (400ml) and used water to get the correct consistency. I'm not a fish person but the combination of flavours in this dish are amazing. The spices cut thru the fish taste. Just enough heat to know that it is a curry. Topped this with fluffy Basmati rice. Amazing Dish!!!

  32. What would you eat this with (on top of)? It seems to be moreso a soup than a main course and although it seems quite inviting, it doesn't seem to be very filling. Do you traditionally eat this over bread or rice or potatoes? What is the traditional way to serve this? Looks good

  39. I just cooked this today. I found that I preferred to add fish sauce instead of salt and vinegar, to bring a fermented shrimp-y taste to the soup. Also used Jaffna chili powder in place of only turmeric and red chili powder. (The Jaffna chili powder blend has turmeric and chili powder, too.) Kind of halfway between India, Sri Lanka and Thailand. Will make this again!

  43. I had to comment.. I felt so guilty for not commenting on the video after making 4 times already and all of my friends loved this recipe. So simple yet so delicious.. thank u so much for this lovely recipe..

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