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Fish in Hot Coconut milk Recipe

Fish in Hot Coconut milk is a popular Malaysian Side Dish
Author :
 
On :
Friday, 28 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Malaysian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For deep frying - oil
  • 500g - Spanish mackerel (tenggiri), cut into 5 to 6 pieces
  • Little - Turmeric powder and salt, rubbed over the fish on both sides
  • 1 to 2 tsp - chilli powder
  • 3 - small chopped Tomatoes
  • 1.5 cup - Coconut Milk
  • 1/2 tsp - Sugar
  • 1.5 tsp - salt
  • To be ground/pounded:
  • 2 cm - Ginger
  • 1/2 - belacan (shrimp paste)
  • 10 - Shallots
  • 2 - Cloves Garlic
  • 1 - fresh Red Chilli
  • 1 - fresh Turmeric
  • How to Make Fish in Hot Coconut milk:

    1. Cut fish. Season with salt and turmeric powder.
    2. Fry fish to a golden brown.
    3. Remove and drain oil thoroughly. Arrange on a serving plate.
    4. Fry the pounded ingredients on a low flame.
    5. Once the smell arises, add in tomatoes, chilli powder, salt, sugar, and coconut milk.
    6. Bring almost to a boil and simmer until the sauce is thick and fragrant.
    7. Pour over fish and serve.
    8. Garnish with chopped spring onions or coriander leaves if desired.




     

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