Fried Fish In Coconut Milk Gravy

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - surmai fish (white) cleaned, sliced and washed
  • 1 - medium sized onion, sliced
  • 5 - slit green chillies
  • 1 inch - ginger, chopped
  • 3 tbsp - vegetable oil or coconut oil for tempering
  • Oil for frying fish
  • Salt to taste
  • A few coriander leaves to garnish
  • For coconut milk:
  • 4 cups - grated fresh coconut
  • 2 cups - warm water
  • For wet ground masala :
  • (To be ground with 1 cup or a little more of thin coconut milk and to be finely ground)
  • 1/4 cup - grated coconut
  • 1/2 - onion chopped
  • 3/4 tsp - mustard seeds
  • 3/4 tsp - cumin seeds
  • 1/2 tsp - turmeric powder
  • 8 - madras red chillies
  • 8 - Kashmir red chillies
  • 6 - pepper corns
  • 8 - garlic cloves
  • 1 - lemon sized ball of tamarind
  • 1 tbsp - coriander seeds

How to Make Fried Fish In Coconut Milk Gravy

  • Grind the coconut in 2 cups of warm water. Strain in muslin cloth and extract 1.5 cups of thick coconut milk.
  • Take the residue of the coconut and add 4 cups of warm water and grind once again.
  • Strain in muslin cloth to extract 3 cups of thin coconut milk.
  • Set aside thick and thin coconut milk separately.
  • Apply a little salt to the fish and shallow fry the fish. Drain and set aside.
  • Heat oil and add onion, ginger, chillies and fry till the onion is translucent.
  • Add the ground masala paste and fry for approximately 3-4 minutes.
  • Add the remaining thin coconut milk. Add a little salt.
  • Bring this mixture to 1-2 boils.
  • Add the fried fish pieces and shake the vessel so that the gravy covers each and every piece.
  • Let it boil once again. Lower the heat to minimum.
  • Check salt and add the thick coconut milk and let it simmer for around 5-10 minutes.
  • Garnish with coriander leaves and serve hot with hot steaming rice or steamed rice.

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