Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, malabar fish curry with spiced coconut milk extraction. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Malabar Fish Curry with Spiced Coconut Milk Extraction is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Malabar Fish Curry with Spiced Coconut Milk Extraction is something that I have loved my entire life. They are nice and they look fantastic.
North Malabar Fish Curry with Scented Coconut Milk Extrion. For details and measurements Kerala fish curry with coconut milk Malabar Fish Curry (With Coconut, Tamarind And Tomato)
To begin with this particular recipe, we must first prepare a few ingredients. You can have malabar fish curry with spiced coconut milk extraction using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Malabar Fish Curry with Spiced Coconut Milk Extraction:
- Get 500 g firm fleshed fish
- Get 2 tbls tamarind pulp
- Get 3 tbls coconut oil
- Prepare 1 tbls Ginger finely chopped
- Prepare 3 green chillies finely chopped
- Take 2 tbls curry leaves
- Prepare 3 tbls Kashmiri red chilli powder
- Take 1 1/2 cup salt to taste
- Get 1 cup fresh grated coconut
- Make ready 4 medium onions finely chopped
- Take 1 tsp vinegar
- Make ready 5 dried red chilli
- Prepare 3 tbls coriander seeds
- Get 1/2 tsp Roasted cumin seeds
- Make ready 1/4 tsp Roasted fenugreek seeds
Malabar Fish Curry, the name itself is loud enough to say that this curry belongs to the South Indian cuisine. This cuisine is popularly known as the one that uses a lot of spices, as it was born in a region which is known as the spice hub of India. Malabar cuisine has had an influence of lots of food. Fish cooked with spices in coconut milk and flavored with Kudampuli (kokum).
Instructions to make Malabar Fish Curry with Spiced Coconut Milk Extraction:
- Marinate the fish with salt and vinegar, and keep aside for 15 minutes. In a grinder add grated coconut, coriander seeds, dried red chillies, roasted cumin and fenugreek seeds and add sufficient water, then blend it and make a smooth paste. Then squeeze out the milk from this spiced coconut mixture. The spiced coconut milk extraction is ready.
- Add 2 tblspoon coconut oil in a earthern pot, heat and add the sliced ginger, green chillies and curry leaves and saute till the ginger is soften and very fragrant. Then add spiced coconut milk extraction and mix it well, after few minutes then add tamarind pulp and also add kashmiri red chillie powder. Bring to a boil. allow to simmer a few minutes till the smell of raw spices is gone.
- Now add the marinated fish and salt. Simmer on low flame for 15 minutes. When done cover and remove from heat. Now heat 1tbls coconut oil in a small pan. Add chopped onions and curry leaves, stir and fry till golden brown and crispy.
- Pour the fried onions and curry leaves over the fish curry. Our Malabar Fish Curry is ready. Serve with hot rice.
Well, it's pretty much a basic fish curry recipe, but the flavours of cocoum and coconut milk takes it to another level. Unlike the "Meen Vevichathu" recipe, this one has gravy. In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice. They get a tart tang from tamarind, and Traditionally, to make an Indian curry, whole spices would be first toasted in a skillet and then ground with garlic and ginger to form a spice paste, called a. · Curry leaves, freshly pressed coconut milk and the aroma of tempered spices in the air. How I love my life, especially when it involves this lip smacking fish curry, mi amore` and a rainy night.
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