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–+ servings

Coconut Curry

Hot and sour ,curry in a hurry
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people

Ingredients
  

  • 1.5 lbs Catfish/ tilapia/king fish/pomfret
  • 1 no Onion chopped, small size
  • 1 tsp Red chilly powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Corriander powder
  • 1 no Tomato chopped, small size
  • 1 tsp Ginger/garlic paste
  • 1 tsp Ginger sliced, small size
  • 2 stems Curry leaves
  • 1/2 tsp Methi seeds
  • 1/2 tsp Mustard seeds
  • 1 walnut Tamarind
  • 1/4 can Coconut milk unsweetend
  • 1 no Green chilly

Instructions
 

  • Presoak a walnut size tamarind paste in a cup of water and heat for a minute in the microwave leave to soak for about 10 minutes and strain the extract.
  • Heat 1 table spoon oil, add mustard seeds and let them splutter.
  • Add chopped onions and stir till translucent.
  • Add 1 tsp of ginger/ garlic paste and stir fry till you get the aroma in about 4 minutes.
  • Add the chopped tomato and stir fy till it gets soft and is blended with the onion mixture.
  • Add the turmeric, chilly powder and dhania powder, stir for about 2 minutes till you get the aroma.
  • Add the tamarind water, curry leaves and green chilly, sliced ginger and cover and cook on medium heat for about 10 minutes.
  • Add salt per taste.
  • Once the gravy has blended and taste smooth and cooked, put in the sliced fish and cook for about 7 minutes.
  • Add 1/2 a tsp of powdered methi seeds and lastly add the unsweetend coconut milk.
  • Heat on medium for about 5 minutes, put off stove, let it sit for about 5 more minutes and enjoy with plain rice/ bread.
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