Ingredients

• To be ground into a paste:
• 1/2 coconut
• 2 tsp - cumin seeds
• 4 to 5 Kashmiri red chillies
• Other:
• 3 to 4 bhangra fish or 1 big halwa fish (cut into thick slices)
• 1 tsp - turmeric powder
• 2 tsp - red chilli powder
• 2 medium-sized onions (finely sliced)
• 3 tbsp - oil
• 1.5 piece - ginger (crushed)
• 2 to 3 green chillies (slit)
• 1 to 2 cups - water
• 2 tbsp - curds (beaten)
• salt to taste
• For tempering:
• 2 tbsp - coconut oil
• 1 small onion (finely chopped)
• 8 to 10 curry leaves

How to Make Chilli Fish & Coconut Curry

• Grind the ingredients to be ground to a smooth paste, adding a little water.
• Clean and wash the fish well. Apply salt, red chilli powder, and ½ teaspoon of turmeric to the fish.
• Keep aside to marinate for 30 minutes.
• Heat 3 tablespoons of oil in a kadai or heavy bottomed vessel, and add sliced onions, green chillies, and ginger.
• Fry the onions on a low flame till the onions turn pink in colour.
• Add water and ½ tsp turmeric powder to the onions and give it a boil.
• After a boil, add the ground coconut paste and boil for another 5 minutes.
• Add fish and gently mix. Simmer and cook till the fish is tender.
• When the fish is almost done, add beaten curds and gently mix.
• For tempering:
• Heat oil in a small pan, add onions and curry leaves.
• Fry the onions till they turn golden brown in colour.
• Evenly pour this tempering on the fish curry. Simmer for few seconds.
• Serve hot with steamed rice.