Recipe of Speedy Coconut fish curry
Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Award-winning Coconut fish curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Coconut fish curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut fish curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut fish curry is 3 -5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut fish curry estimated approx 45 minutes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Coconut fish curry using 18 ingredients and 6 steps. Here is how you cook that.
This curry is creamy, spicy, and sour. I used unripe mango to add the tang, but it does volumes in terms of flavor.
Ingredients and spices that need to be Prepare to make Coconut fish curry:
- 1/2 kg boneless fish, cut into pieces
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 2 green chilli, chopped
- 1 capsicum, chopped
- 1/2 cup coconut cream
- 1/4 cup coconut milk
- 1 unripe mango, grated (you can use tamarind paste)
- 1/2 tablespoon tomato paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon fish masala
- 1 tablespoon cooking oil
- to taste Salt
- Coriander for garnish
Steps to make to make Coconut fish curry
- Boil the fish on medium heat for 5 mins.
- On medium heat, in a large cooking pan, put cooking oil and onions. Cook until golden brown. Add tomatoes, mango, garlic, ginger, salt, turmeric, paprika, and fish masala. Cook until the tomatoes are soft and mashy.
- Add coconut milk and stir well.
- Add the preboiled fish (without the broth) and capsicum in to the pan, and gently stir well making sure not to break the fish. Let it cook for 5 minutes. Adjust salt if need be. You can add some fish broth if the curry is too thick.
- Add coconut cream and mix carefully. Let it simmer for 15-30 secs and turn off the heat.
- Serve warm with rice, chapati, or naan bread. Enjoy🌹
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