Kerala Spl Fish Curry मच्छी करी केरल की spl नारियल paste से Coconut Milk Tips
If you don't fancy Fish Curry much, I bet you this Kerala Fish curry recipe can change your mind. What's more, there are spl tips for the perfect Coconut milk extraction too.
Ingredients
For Cooking Rice
Water as required, पानी
1 ½ cups Kerala Matta Red rice (soaked for 2 hrs) केरला मट्टा लाल चावल
For 1 st Batch Of Coconut Milk
200 gms fresh Coconut, scraped, नारियल
1 ½ cups Water, पानी
For 2nd Batch Of Coconut Milk
Remaining coconut paste, बचा हुआ नारियल का पेस्ट
½ cup Coconut water, नारियल का पानी
For Marination
4-5 no. Pomfret, पापलेट
Salt to taste, नमक स्वादअनुसार
2 tsp Lemon juice, नींबू का रस
For Paste
550 gms fresh Coconut, scraped, नारियल
10-12 no. Shallots, peeled, सांबर अनियन
1 no. Green chili (less spicy & broken into half) हरी मिर्च
1 inch Ginger (peeled & sliced) अदरक
3 no. Garlic cloves, लहसुन
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
½ tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
⅓ cup Coconut water, नारियल का पानी
For Fish Curry
2 tbsp Coconut oil, नारियल का तेल
½ tsp small Mustard seeds, छोटी राई
¼ tsp Fenugreek seeds, मेथी दाना
2-4 no. Shallots (peeled & sliced) सांबर अनियन
2 sprig Curry leaves, कडी पत्ते
Prepared Paste, तयार की हुई पेस्ट
2nd batch of Coconut milk, नारियल का दूध
2 no. Brindle berry, कोडमपुली
Remaining rice water, बचा हुआ चावल का पानी
1 cup Water, पानी
½ medium Raw mango (peeled & sliced) कच्चा आम
Marinated fish, मैरिनेटेड मछली
Salt to taste, नमक स्वादअनुसार
1 sprig Curry leaves, कडी पत्ते
1 st batch of Coconut milk, नारियल का दूध
Prepared tadka, तयार किया हुआ तड़का
Salt to taste, नमक स्वादअनुसार
For Tadka
1 tbsp Coconut oil, नारियल का तेल
2-4 no. Shallots (peeled & sliced) सांबर अनियन
1 no. Green chili (less spicy & diagonally sliced) हरी मिर्च
For Garnish
Coriander sprig, धनिया पत्ता
Chilli oil, मिर्च का तेल
Process
For Cooking Rice
- In an earthen pot, add water as required, Kerala matta red rice and mix it well.
- Cover it with a lid and cook it for 15-20 minutes until cooked well.
- Strain the rice and keep it aside for further use.
For 1st Batch Of Coconut Milk
- In a bowl, add freshly scraped coconut and coconut water.
- Transfer it to a grinder jar and blend on high speed until smooth.
- Strain in a muslin cloth or a fine sieve and keep it aside for further use.
For 2nd Batch Of Coconut Milk
- In a bowl, add remaining coconut paste and coconut water.
- Transfer it to a grinder jar and blend on high speed until smooth.
- Strain in a muslin cloth or a fine sieve and keep it aside for further use.
For Marination
- In a tray, place pomfret, add salt to taste, lemon juice and mix it well.
- Keep it aside to marinate for a while.
For Paste
- In a bowl, add freshly scraped coconut, shallots, green chilli, ginger, garlic, degi red chili powder, turmeric powder, coriander powder, salt to taste and coconut water.
- Transfer it to a mixer grinder jar and grind into a smooth paste.
- Transfer it into a bowl and keep it aside for further use.
For Fish Curry
- In an earthen pot, add coconut oil, once it’s hot, add small mustard seeds, fenugreek seeds, shallots, curry leaves and saute it for a minute.
- Add prepared paste and cook it for 8-10 minutes until cooked well.
- Add 2nd batch of coconut milk, brindle berries, remaining rice water and simmer it for 5-6 minutes.
- Add water as required, raw mango, marinated fish, salt to taste, curry leaves, 1st batch of coconut milk and cook it for a while on a low flame.
- Finish it with prepared tadka, salt to taste and mix it well.
- Transfer it to a serving dish, garnish it with coriander sprig and drizzle some chilli oil.
- Serve hot with prepared red rice.
For Tadka
- In a pan, add coconut oil, once it’s hot, add shallots, green chilli and saute it for 2-3 minutes until translucent.
- Keep it aside for further use.
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit Now
