Fish Coconut Curry

About Fish Coconut Curry

Ingredients

• Boneless fish fillets 450 gms
• Coconut milk 1 cup
• Oil 1 tbsp
• Garlic cloves, minced 2
• Ginger, grated 1 tsp
• Medium onion, finely chopped ½
• Medium tomatoes, diced 1½
• Garam masala powder 1 tsp
• Red chilli powde ¼ tsp
• Salt to taste
• Black pepper powder to taste
• Medium green capsicums, diced 2

How to Make Fish Coconut Curry (Stepwise Photos)

Method

1. Wash the fish and pat dry with kitchen tissues. Cut into bite sized pieces.
2. Heat oil in a non-stick pan, add garlic, ginger and onion, reduce heat to medium and saute till they turn a light golden.
3. Add tomatoes and sauté, mashing the tomatoes with the back of a wooden spatula.
4. Add garam masala powder, red chilli powder salt and pepper powder and mix well. Cook for at least 2 minutes.
5. Add coconut milk, green capsicums and ¼ cup water, mix well and bring the mixture to a boil.
6. Once it starts boiling add the fish pieces and cook for 4 minutes or the till they are just done.
7. Transfer into a serving dish and serve hot with steamed rice.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps