This curry style can be used for most types of fish, pomfret, kingfish etc. I have also made this style curry with Rainbow trout and Halibut. These fish like Indian spices I think...I tried this with Salmon and that was a failed meal! Traditionally it is made with fresh grated coconut that is ground to a fine paste - but if you have thick coconut cream that works as well. You don't always get fresh coconut everywhere. Frozen grated coconut works too...
Some people prefer a paste of just garlic and green chillies...I prefer ginger in there and I use more red chili powder instead of the green chili. I like the colour the red chili powder gives to the dish.
So here goes - one of the most simple fish dishes...
1 lb of cleaned fish - pomfret, kingfish, halibut etc
2 TBS garlic paste
1 1/2 TBS ginger paste
1 TBS tamarind extract
1 tsp turmeric
1 tsp red chili powder (cayenne)
salt
2 TBS grated coconut blended to a fine paste or
2 TBS frozen coconut soaked in 2 TBS hot water blended to a fine paste or
2 TBS thick coconut cream
chopped coriander
1 small garlic clove smashed
oil
Clean the fish and wash it, apply salt, turmeric, chili powder, ginger garlic paste and tamarind pulp to the fish and let marinate for about 30 minutes.
Heat oil in a pan big enough so it does not crowd the fish. Put in the smashed garlic clove to flavour the oil. Put in the marinated fish and all the masala with it. Saute this for a couple of minutes till you see the fish change colour.
Put in the blended coconut paste / coconut cream and add water to desired consistency. Let it come to a boil and sprinkle chopped coriander on top.
Serve this with steaming hot rice...enjoy!!!!!!!!
Some people prefer a paste of just garlic and green chillies...I prefer ginger in there and I use more red chili powder instead of the green chili. I like the colour the red chili powder gives to the dish.
So here goes - one of the most simple fish dishes...
1 lb of cleaned fish - pomfret, kingfish, halibut etc
2 TBS garlic paste
1 1/2 TBS ginger paste
1 TBS tamarind extract
1 tsp turmeric
1 tsp red chili powder (cayenne)
salt
2 TBS grated coconut blended to a fine paste or
2 TBS frozen coconut soaked in 2 TBS hot water blended to a fine paste or
2 TBS thick coconut cream
chopped coriander
1 small garlic clove smashed
oil
Clean the fish and wash it, apply salt, turmeric, chili powder, ginger garlic paste and tamarind pulp to the fish and let marinate for about 30 minutes.
Heat oil in a pan big enough so it does not crowd the fish. Put in the smashed garlic clove to flavour the oil. Put in the marinated fish and all the masala with it. Saute this for a couple of minutes till you see the fish change colour.
Put in the blended coconut paste / coconut cream and add water to desired consistency. Let it come to a boil and sprinkle chopped coriander on top.
Serve this with steaming hot rice...enjoy!!!!!!!!
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| paaplet kalvan |
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| pomfret curry |
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| surmai kalvan |
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