Fish Curry Recipe In Coconut Milk - Aloo Beans Capsicum Sabji
Ingredients for fish curry with coconut milk - serves 5 to 6
* 657 gm boneless skinless salmon filet. Can use any fish of your choice, with bones
* 136 gm / 1 medium to large red ripe tomato
* 200 gm/ 1 large onion. Chop about 2 tablespoons finely and thinly slice the rest of it
* 10 gm /2 inch length/1 teaspoon finely grated ginger
* 7 gm/ 3 large garlic cloves or 1 teaspoon finely grated
* 15 to 16 curry leaves (optional)
* 1 green chilli (optional)
* 1 & 1/2 cups/350 ml thick unsweetened milk (I used canned)
* 14 to 15 fenugreek seeds (methi)
* 1 & 1/2 tsp turmeric powder
* 2 tsp Kashmiri red chilli powder. Please adjust proportion according to your preference
* 2 to 4 dry whole red chillies (optional)
* 2 teaspoons fresh lemon/lime juice
* 1 & 1/2 teaspoons salt or as per taste
* 1 tsp + 3 or 4tbsp oil
Method -
* add in you pot, chopped onion, turmeric powder, Kashmiri chilli powder, tomato, green chilli, salt, oil, half a cup of water and mash everything very well with your hand
* place the pot over heat and bring it up to boil
* lower heat, cover for 6 mins
* uncover add coconut milk and fish
* let it come up to gentle boil over medium heat
* cover and simmer on medium low for 7 mins (adjust cooking time according to the fish you are using)
* in a separate pan, heat oil, add fenugreek seeds and dry whole red chillies
* add the onion slices with a sprinkle of salt and fry on medium high till golden brown
* add curry leaves and stir for a minute
* add this to the fish gravy and mix gently with the gravy. Do a taste test and add more salt if required.
* serve this with hot steamed rice or bread along with the vegetable sabji shown in video
** Recipe for Homemade Sabji Masala -    • BABY POTATO & GREEN PEA CURRY With HO...  
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