Fish Curry With Coconut Milk | Fish In Coconut Curry Sauce | Coconut Milk Fish Recipe

Fish Curry With Coconut Milk | Fish in Coconut Curry Sauce | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe

Ingredients for Coconut Milk Fish Curry:

- Boneless fish fillets - 450 gms (Basa, Cod, Haddock,Sole or Catfish)

Tempering:
- Mustard Seeds- 3/4 tsp
- Curry Leaves- 15-20 leaves

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Cumin Powder- 1/2 tsp

Other Ingredients:
- Onion, grated- 2 small (120 gms)
- Ginger Garlic Paste- 1.5 tsp
- Green Chillies, slit- 2
- Tomato, chopped- 1 large (100 gms)
- Coconut Milk- 1 US cup (If using readymade coconut milk, 4 tbsp coconut milk powder mixed with 1 cup water)
- Lemon Juice- 1 tsp
- Salt- 1 tsp
- Oil- 3 tbsp

Preparation:

- Cut the fish fillets into 2 inch pieces.
- Grate the onion, chop the tomato and the coriander leaves, slit the green chillies.
- Prepare the coconut milk, ready made coconut milk can also be used.

Process:

- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves.
- Now add the grated onion and fry on medium to low heat for 5-6 mins till it starts changing colour.
- Add the ginger garlic paste, mix & fry on low heat for around 2-3 mins till the mixture is light brown in colour.
- Now add the chopped tomato and 1 tsp salt, mix and cook on medium heat for around 2-3 mins till soft.
- Add all the spice powders, give a mix and fry on medium heat for 2 mins. You may add a splash of water if needed.
- Now add the coconut milk & 150 ml of water. Cook on low heat for 2 mins.
- Now add the fish pieces, a pinch of salt and cover & cook on low heat for around 5 mins.
- Remove lid, give a stir and again cover & cook on low heat for another 5 mins.
- Remove lid, add 1 tsp lemon juice, give a mix and simmer for 2 mins
- Serve hot with rice.






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