Easy Fish Curry With Coconut Milk Recipe – Kerala style paal meen curry2012-06-11
- Yield : 1 Kg
- Servings : 15
- Prep Time : 45m
- Cook Time : 20m
- Ready In : 1:15 h
Even though the coconut milk spicy fish curry goes well with a variety of breads, the curry tastes amazing with boiled Palakkadan Matta Rice which is other wise known as Red Parboiled Rice.
- Fish (can be any fish, but king fish & pomfret tastes very delicious) - 1 kg
- Coconut milk taken from 1 coconut - 3 cups
- Gambooge (Kudampuli)
- Red chilli powder - 2 tbsp
- Turmeric powder - 1/2 tbsp
- Salt to taste
- Tomato - 1 medium size cut into 6 pieces
- Curry leaves
- Green chilli cut into half - 4
- For seasoning:
- Coconut oil - 2 tbsp
- Fenugreek seeds - 3 pinch
- Shallots finely chopped - 6
- Curry leaves - 6
Mix coconut milk, chilli powder and turmeric powder in a clay pot.
Add salt to taste, sliced tomato, green chilli, curry leaves and Gambooge into coconut milk mixture and allow to boil.
After the gravy is boiled for 5 minutes slide fish pieces to this gravy.
Allow the fish to cook for 10 minutes. If the fish is cooked properly switch of the flame and season the curry.
To prepare the seasoning: Heat oil in a pan and splutter the fenugreek seeds. Then sauté shallots into golden brown and add curry leaves to this.
Add this seasoning to the curry. Delecious coconut milk fish curry is ready to serve.
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