Chilli Fish & Coconut Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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