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Saturday, November 30, 2013,11:15 AM by
Thahseen Faizel

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FISH IN COCONUT GRAVY

Serves :
3

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a blender, grind the grinding ingredients along with water to a smooth paste.
  • In a pan or preferably in a clay pot: combine the king fish, raw mango, green chillies, curry leaves along with the ground coconut mixture, add salt to taste.
  • Add some water to thin down the gravy, combine well.
  • Place the pan on medium heat, cover the pan and let the gravy come to a boil.
  • Lower the heat and cook covered till the fish has cooked well, remove from the flame and keep it covered.
  • Heat a small frying pan, add sesame oil, when it gets hot add mustard seeds, let it splutter.
  • Add small onions and whole dry red chillies and curry leaves, saute it let the onions turn golden brown.
  • Add fenugreek seeds and saute till it turns golden in color.
  • Remove from the heat and pour the tempering over the prepared fish curry.
  • Keep the curry covered for sometime so that the aroma of the tempering will get into the fish.
  • Serve this curry along with rice, chapati, etc.

INGREDIENTS

  • ½ kg king fish
  • 1 Raw mango, diced
  • 3 no's Green chillies, cut half lengthwise
  • 1 sprig Curry leaves
  • Salt to taste

To grind

  • 300 grams Coconut
  • 2 teaspoon Chilli powder
  • ½ teaspoon Turmeric powder
  • 4 no's Small onions, chopped

For tempering

  • 5 tablespoon IDHAYAM Sesame Oil
  • 1 teaspoon Mustard seeds
  • 2 no's Small onions or shallots, cut into small slices
  • 2 no's Whole dry Red chilli
  • 1 sprig Curry leaves
  • 1 teaspoon Fenugreek seeds 

18 comments for “Fish in Coconut Gravy”

  • Posted Wednesday, February 15, 2023 at 3:38:51 AM

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