Fish In Coconut Gravy Recipes
FISH IN COCONUT GRAVY
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
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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