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Wednesday, December 12, 2012,9:23 PM by
D.Sumithra

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COCONUT FISH CURRY

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside.
  • Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder or mortar.
  • Grind the ginger, chilies, garlic and onion to a paste and add the ground spices, turmeric and tamarind.
  • Fry the prepared seasoning paste in the oil for 1 ½ -2 minutes, stirring. Add water and bring to the boil. Simmer for 6 minutes.
  • Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes.
  • Serve with rice, garnishing with the remaining coriander.

INGREDIENTS

  • 1 kg thick white fish fillets
  • 4 teaspoons lemon juice
  • 2 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 200 grams desiccated coconut
  • 3 cm piece ginger, chopped
  • 4 dried red chilies, soaked for 15 minutes in hot water
  • 4 cloves garlic
  • 2 medium-shed onion
  • 1 teaspoon turmeric
  • 4 teaspoons tamarind concentrate
  • 4 tablespoons IDHAYAM sesame oil
  • 400 ml water
  • 4 tablespoons chopped coriander

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