Tuesday, Aug 22nd

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You are here: Indian Food Easy & Healthy Recipes Quick Fish Curry

Quick Fish Curry

quick fish curryIngredients:

 Fish:   7-8 slices of Fish  ( Pompret/King Fish/Black Pompret / Shrimp)

Coriander powder   :    ½  Teaspoon

Black Pepper Powder:   ½ Teaspoon

Kokam  :    3-4 soaked in little water (Or Tamarind Juice - 3 Teaspoon)

Onion  :     2 Tablespoon  (finely chopped)

Salt and Chili powder               :     As per taste           

(for curry)

Coconut milk                            :     ½ Can

Water                                       :     Same quantity as Coconut Milk

Oil                                            :     2 Teaspoon

 

Fish Marinate -

 

Red  chili powder                     :    1 Teaspoon

Turmeric Powder                      :    ½ Teaspoon Turmeric Powder

Salt                                          :    ¾ Teaspoon

 

Make a loose paste of marinate ingredients with little water. Lightly marinate the fish for at least 1 hour.  The marinated fish can be kept in freezer for later use for up to 2 weeks. (Use less salt if want to freeze and use later.)

 

Add water to the coconut milk along with coriander powder, black pepper powder, chili powder and salt. 

 

(Tip: use pepper grinder to grind coriander seeds and black pepper for fresh aroma.)

 

In a flat pan heat 2 Tsp oil.

 

Add onion and fry until golden brown.

 

Add the fish and fry delicately fry for 2-3 minutes.

 

Add kokam along with the water or tamarind juice. Cook of another 2-3 minutes.

 

Add coconut milk mixture to the fish and cook for 5 -7 minutes or until fish is cooked.

 

Do not over cook or else fish starts to break.

 

Add fresh coriander leaves and cover.

Serve with Plain white rice.