Fish in Roasted Coconut gravy

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chicken liver pepper fry, Best Chicken Bharta, Easy Butter Chicken Masala

Rate This Recipe
5

Ingredients

  • 250 g - fish pieces
  • 1 cup - grated Coconut
  • 1 - onion, sliced
  • 2 tsp - chilli powder
  • 1/2 tsp - Turmeric powder
  • 2 tbsp - coriander powder
  • 1 tsp - aniseed
  • 4 - green chillies, sliced
  • 1 tsp - Ginger paste
  • 2 tsp - Garlic
  • 1 tbsp - shallots, thinly sliced
  • 1 sprig - Curry leaves
  • 1 - tomato, quartered
  • 1.5 tsp - Tamarind paste
  • 1/2 tsp - Fenugreek seeds (or powder)
  • 1/2 bunch - Coriander leaves (optional)
  • Salt - to taste
  • 2 tbsp - oil

How to Make Fish in Roasted Coconut gravy

  • Wash and drain the fish pieces. Keep aside.
  • Mix the tamarind paste in 1/2 a cup of water and keep aside.
  • Heat 1 tsp oil in a pan. Put a few curry leaves followed by, shallots, aniseeds and coconut.
  • Fry, till they turn golden brown. Remove from pan and let it cool.
  • Once cooled, grind to a fine paste and keep aside.
  • Heat a pan with the remaining oil. Add the fenugreek seeds. When they start to splutter, add the curry leaves followed, by onion and chillies. Saute for a while.
  • Add the ginger- garlic paste and saute, till the raw smell goes.
  • Add the coriander, chilli and turmeric powders. Fry for a minute.
  • Add salt and the tamarind water. When it starts to boil, add the fish pieces and tomatoes.
  • When the fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves. Let it simmer for a few minutes and switch off heat.
  • Serve with rice.
  • Recipe Courtesy: Mareena's Recipe Collections