Sunday, January 2, 2011

Fish Curry in Fried Coconut Gravy

A spicy fish curry goes well with rice and only rice! Any time favourite for fish lovers. The coconut flavour makes the gravy rich.

Serves- 4


  1. Fish,cut- 10 pieces
  2. Grated coconut- 1 cup
  3. Onion- 1 large,sliced
  4. Tomato- 1 big
  5. Green chillies- 2,slit
  6. Garlic- 4 pods
  7. Dried red chillies- 2
  8. Ginger- 1 inch piece
  9. Chilli powder- 1 tablespoon
  10. Coriander powder-1 tablespoon
  11. Salt-1 teaspoon
  12. Turmeric-1/2 teaspoon
  13. Pepper powder- 1 teaspoon.
  14. Curry leaves
  15. Oil
  16. Water

For marinating:

  1. Chilli powder-3 teaspoon
  2. Turmeric powder-1 teaspoon
  3. Pepper powder-1 teaspoon
  4. Salt-1 teaspoon
  1. Marinate and keep the fish aside for an hour(minimum)
  2. Heat 1 tablespoon oil in a pan
  3. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
  4. Stir continuously in low flame till these turn brown.
  5. Make sure they don't get burned.
  6. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
  7. Take out from flame and allow to cool.
  8. Grind them to a very fine paste.
  9. Meanwhile, cut the remaining onions into slices, and make 1 teaspoon of them into small cubes.
  10. Saute the sliced onions in oil.
  11. When they turn golden brown add the chopped tomatoes,green chillies.
  12. Add the remaining chilli powder,turmeric powder,salt.
  13. Stir well in low flame.
  14. Cook covered for 5 mins.
  15. Add the marinated fish pieces along with 1 cup water.
  16. Cook covered for 10 mins, stirring in between.
  17. Add the grind paste, half cup water , stir well.
  18. Cover and cook for another 10 mins adding curry leaves.
  19. Transfer to a serving bowl.
  20. Saute the cubed onions till dark brown.
  21. Add them to the curry and mix well.
Serve hot with rice. Can be had with chapathis, Puttu, Appam,Idiappam etc. Add more salt and spice if required. Kerala style coconut fish curry is ready to be served.

No comments:

Post a Comment