Fish In Coconut Gravy Recipes

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FISH IN COCONUT GRAVY



Fish in Coconut Gravy image

This is a typical Keralite method of preparing moist fish in a lot of gravy. Adapted from: indiaheritage.org/cuisine

Provided by tamarinda

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg butterfish (or Pomfret or your choice of skinless white fish)
2 large tomatoes
1 inch cinnamon stick (optional)
2 cardamom pods (optional)
10 whole red chilies
5 garlic cloves
1/4 teaspoon turmeric powder
5 green chilies, slit lengthwise
1 cup coconut milk
3 teaspoons lemon juice
2 sprigs curry leaves
1 inch piece ginger, chopped
2 tablespoons oil
1 tablespoon salt

Steps:

  • Julienne the onion. Keep aside.
  • Clean the fish, remove the skin, and cut into 1 inch pieces.
  • Pour the oil into the pan. Heat on medium.
  • Saute the onion and green chilies for five minutes.
  • Meanwhile, crush the red chili with garlic with a mortar and pestle.
  • Add the crushed chili, garlic, and ginger.
  • Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired).
  • Once the smell of chili emanates, add the coconut milk. Bring to a simmer.
  • Meanwhile, remove the curry leaves from stems, and add both.
  • Dice the tomatoes, reserving 3 slices for garnish. Keep aside.
  • Upon reaching a full simmer, add the fish and salt.
  • When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more.
  • Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems.
  • Transfer to serving dish. Cover.
  • Briefly pan fry 3 tomato slices for garnish.
  • Garnish with tomato slices.
  • Serve with rice.

Nutrition Facts : Calories 293.1, Fat 20.7, SaturatedFat 12.8, Sodium 1800.5, Carbohydrate 26.6, Fiber 5.4, Sugar 15.9, Protein 6.3

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