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Fish Curry With Coconut Milk

A community recipe by Shubi

Not tested or verified by Nigella.com

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Introduction

A delicately flavored fish stew simmered in coconut milk.

Ingredients

Serves: 4-5

Metric Cups

For the Curry

½ kilogram seer / pomfret (slices)
2 onions (sliced)
1 tablespoon julienned fresh ginger
1 garlic (a whole one)
10 small green chillies (sliced lengthways)
4 kokum pieces (chopped)
1 teaspoon turmeric
2 teaspoons garam masala
125 millilitres coconut milk (thick extract)
250 millilitres coconut milk (thin extract)
12 curry leaves
2 tablespoons vegetable oil
250 millilitres water
salt (to taste)

For the Marinade

3 tablespoons vinegar
salt (to taste)

For the Curry

1⅛ pounds seer / pomfret (slices)
2 onions (sliced)
1 tablespoon julienned fresh gingerroot
1 garlic (a whole one)
10 small green chiles (sliced lengthways)
4 kokum pieces (chopped)
1 teaspoon turmeric
2 teaspoons garam masala
4 fluid ounces coconut milk (thick extract)
9 fluid ounces coconut milk (thin extract)
12 curry leaves
2 tablespoons vegetable oil
9 fluid ounces water
salt (to taste)

For the Marinade

3 tablespoons vinegar
salt (to taste)

Method

Fish Curry With Coconut Milk is a community recipe submitted by Shubi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean and pat dry fish pieces.

Mix vinegar and salt with the fish and marinate for 1/2 hr(minimum) at room temperature.

In a large pan (preferably flat bottomed), heat the oil and add garlic, ginger, chillies and onions.

Fry until the onion browns lightly. Add the salt, turmeric and garam masala and fry for 2 mins.

Add water and when it begins simmering toss in the kokum pieces. (Otherwise, simply continue simmering until the onions are cooked).

Add the fish, pour the coconut milk second extract and continue simmering until the fish is cooked.

Turn off the heat and after 2 mins pour the coconut milk first extract. Gently stir the curry and garnish with the curry leaves. Serve immediately with rice and poppadoms.

Clean and pat dry fish pieces.

Mix vinegar and salt with the fish and marinate for 1/2 hr(minimum) at room temperature.

In a large pan (preferably flat bottomed), heat the oil and add garlic, ginger, chillies and onions.

Fry until the onion browns lightly. Add the salt, turmeric and garam masala and fry for 2 mins.

Add water and when it begins simmering toss in the kokum pieces. (Otherwise, simply continue simmering until the onions are cooked).

Add the fish, pour the coconut milk second extract and continue simmering until the fish is cooked.

Turn off the heat and after 2 mins pour the coconut milk first extract. Gently stir the curry and garnish with the curry leaves. Serve immediately with rice and poppadoms.

Additional Information

Coconut milk Extraction: Place the grated flesh of half a coconut in a blender with half a cup of hot water and turn the power on for about 5 secs. Strain and set aside. The first extract is known as coconut cream or thick milk and is usually added at the end of a recipe. Repeat the procedure using the same coconut with 1 cup of hot water. Use where thin coconut milk is required, as in long simmering of ingredients. If using desiccated coconut it is definitely easier with a blender. Soak 2 cups desiccated coconut in 2 1/2 cups hot water and allow to cool before putting into the blender and processing at high speed. Strain, pressing out all the liquid. Repeat using the same coconut and slightly less liquid as the coconut is already moist. Second and even third extracts have flavor and may be used as cooking liquid. OR Buy ready made Coconut milk and use!