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Fish in Coconut Milk with Curry Leaves
Meen curry Sole, boneless, cut into 2" cubes 450 gm / 1 lb
Step I :
Prawns, headless B grade,
Garlic (lasan) paste 1 ¾ tsp
Ginger (adrak) paste 1 ¼ tsp
Lemon (nimbu) juice 1 tbsp
White pepper (safed mirch) 1 tsp
Salt to taste
Step II :
Coconut (nariyal) oil 4 tbsp
Garlic cloves, finely chopped 10
Dry red chillies (sookhi lal mirch) 2
Black mustard seeds (rai) 1 tsp
Curry leaves (kari patta) 16
Green chillies, finely chopped 2
Ginger, finely chopped 1 tsp
Onions, medium-sizes, thinly sliced 2
Turmeric (haldi) powder 1 tsp
Tomatoes, thinly sliced 2
Salt to taste
Coconut milk powder,mixed well
With I cup hot water 1 cup
Or Fresh coconut milk 1 cup
Method :
Mix the step I ingredients and rub the paste gently over the fish cubes. Keep aside for 30 minutes.
Heat the coconut oil (step II) in a pan on medium heat; add garlic and sauté until it starts
Changing colour. Add dry red chillies, mustard seeds, and curry leaves; stir.
Add green chillies and ginger; stir well. Add onion and sauté for a minute or until the onions start becoming glossy. Add turmeric powder followed by 1-2 tbsp water and saute for a minute.
Add fish, tomatoes, and salt; gently stir and roast for a minute taking care not to break the fish.
Add coconut milk, increase heat and bring to the boil. Reduce heat and simmer stirring gently for 1-2 minutes or until fish is fully cooked. Care should be taken not to overcook the fish.
Transfer to a bowl and serve garnished with fried curry leaves.
*Preparation time: 50 min. Serves: 4
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