Friday, March 7, 2014

Malabar fish curry

Weekend special...Malabar fish curry with coconut milk and tempered with curry leaves and some green chillies .Its a mild yet very tasty fish curry which can be served with rice ,dosa,idiappam or bread.Using coconut oil will bring out the authentic flavour and aroma of this curry and Try adding lemon juice  to add an extra zing to your curry


1/2 kg Red snapper Fish slices( can use king fish,mullet,trout.butter fish or pomfret)
1 tsp,crushed ginger
1 tsp ,crushed garlic
2 tomatoes,chopped
1 tsp coriander powder
2 tsp Red chilly powder
1/2 tsp pepper powder
1/4 tsp Turmeric powder
3 springs curry leaves
1 cup thick coconut milk( 1st extract)
2 cups thin coconut milk ( 2nd extract)
1 onion big or 10 sambar onions,finely sliced
2 green chillies ,chopped
2 tbsp coconut oil/veg oil


  • Wash and clean the fish slices and marinate with 1/4 tsp turmeric and salt.Let it stand for 10-15 minutes.
  • Heat oil in a deep pan or clay pot add sliced onion,curry leaves,ginger and garlic,stir fry till onion changes to light pink colour.
  • Now add chilly powder,coriander powder,pepper powder,turmeric powder and stir for couple of seconds.
  • Add tomatoes and little salt and fry till the tomatoes are well cooked,soft and mushy.
  • Add in 2nd extract/thin coconut milk,when it comes to a boil,add marinated fish and little water,cook for8 -10 minutes on low flame.Gently shake the pan in between.
  • Finally add the thick coconut milk,mix by gently shaking the pan and cook for 4-5 minutes and switch off the flame.
  • Now take a tempering pan ,add 2tsp of coconut oil let it heat up,then add green chillies and remaining  curry leaves and temper the fish curry.
  • Serve hot 

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