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Main Course

Apna Fried Coconut ,Roasted Cashew Fish Curry

This homestyle prawn curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 5 servings

Tilapia/Cod/Pomfret/King Fish/Jumbo Shrimps(cleaned and cut
2 nos Onions thinly sliced, large
1 nos Tomato — cut into small pieces, medium
2 nos Green chillies cut length wise
Ginger garlic paste - 2 tsp
1 tsp Cinnamon,cardamom,and clove — powdered
1 cup Curd well beaten
1 tsp Cumin seeds (Jeerakam)
2 nos Dry red chillies broken (Kollamulaku)
Curry leaves, to taste
Coriander leaves A handful — chopped
3 tbsp Cooking oil
Salt, to taste
For the coconut paste
1 cup Fresh coconut — shredded
Cashewnuts A handful
11/2 tbsp Red chilly powder
1/2 tbsp Turmeric powder
1 tsp Garam masala powder
1 tbsp Coriander powder
3 tbsp Parachute coconut cooking Oil

Preparation

Step 1
Marinate the cut fish with chilly, turmeric powder and salt for about 15 minutes.
Step 2
Fry them till brown and set aside.
Step 3
Heat 2 tbsp of oil in a skillet kept on medium-high.
Step 4
Fry onions till it turn brown.
Step 5
Grind it with little water into smooth paste. Set aside.
Step 6
Roast the cashews dry on a pan without adding oil.
Step 7
In a frying pan, pour in the parachute cooking oil and heat it.
Step 8
Add fresh coconut shreds and keep stiring, fry it till it turns brown.
Step 9
Add chilly, turmeric, coriander and garam masala powders and fry it.
Step 10
Cool it and add the roasted cashews and then grind it very well with water just enough to soak the coconut.
Step 11
Grind it into a smooth paste.
Step 12
Heat 2 tbsp of parachute cooking oil in a deep bottomed pan.
Step 13
Add cinnamon, clove, cardomom powder and dried red chillies, cumin and curry leaves and roast them.
Step 14
Add ginger-garlic paste and sauté.
Step 15
Add tomatoes and cook until its soft.
Step 16
Add the ground onion paste, stir and then boil the mixture for 1 min.
Step 17
Add the ground coconut paste, stir and then add 1 cup of well beaten curd. Stir everything together thoroughly.
Step 18
Add 0.5 - 1 cup of water according to your desired consistency,wether you want the curry to be thick or thin.
Step 19
Add salt and mix in well.
Step 20
Add the fried fish, stir in very slowly.
Step 21
Sprinkle a litlle bit of coriander leaves on top.
Step 22
Cover and keep boiling the curry for about 10 minutes on medium heat.
Step 23
Finally, just shake the pot back and forth, instead of a spoon to Stir everything together thoroughly, to avoid breakage of the fish.
Step 24
Sprinkle coriander leaves on top.
Step 25
Serve while still hot with parathas, chappatis, pita bread or dosas.
Step 26
Do let me know ur sincere comments on this dish.,Eat wise and Keep yourself healthy,.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Ingredientsfor 5 servings

Tilapia/Cod/Pomfret/King Fish/Jumbo Shrimps(cleaned and cut

2 nos Onions thinly sliced, large

1 nos Tomato — cut into small pieces, medium

2 nos Green chillies cut length wise

Ginger garlic paste - 2 tsp

1 tsp Cinnamon,cardamom,and clove — powdered

1 cup Curd well beaten

1 tsp Cumin seeds (Jeerakam)

2 nos Dry red chillies broken (Kollamulaku)

Curry leaves, to taste

Coriander leaves A handful — chopped

3 tbsp Cooking oil

Salt, to taste

For the coconut paste

1 cup Fresh coconut — shredded

Cashewnuts A handful

11/2 tbsp Red chilly powder

1/2 tbsp Turmeric powder

1 tsp Garam masala powder

1 tbsp Coriander powder

3 tbsp Parachute coconut cooking Oil

Preparation

Step 1

Marinate the cut fish with chilly, turmeric powder and salt for about 15 minutes.

Step 2

Fry them till brown and set aside.

Step 3

Heat 2 tbsp of oil in a skillet kept on medium-high.

Step 4

Fry onions till it turn brown.

Step 5

Grind it with little water into smooth paste. Set aside.

Step 6

Roast the cashews dry on a pan without adding oil.

Step 7

In a frying pan, pour in the parachute cooking oil and heat it.

Step 8

Add fresh coconut shreds and keep stiring, fry it till it turns brown.

Step 9

Add chilly, turmeric, coriander and garam masala powders and fry it.

Step 10

Cool it and add the roasted cashews and then grind it very well with water just enough to soak the coconut.

Step 11

Grind it into a smooth paste.

Step 12

Heat 2 tbsp of parachute cooking oil in a deep bottomed pan.

Step 13

Add cinnamon, clove, cardomom powder and dried red chillies, cumin and curry leaves and roast them.

Step 14

Add ginger-garlic paste and sauté.

Step 15

Add tomatoes and cook until its soft.

Step 16

Add the ground onion paste, stir and then boil the mixture for 1 min.

Step 17

Add the ground coconut paste, stir and then add 1 cup of well beaten curd. Stir everything together thoroughly.

Step 18

Add 0.5 - 1 cup of water according to your desired consistency,wether you want the curry to be thick or thin.

Step 19

Add salt and mix in well.

Step 20

Add the fried fish, stir in very slowly.

Step 21

Sprinkle a litlle bit of coriander leaves on top.

Step 22

Cover and keep boiling the curry for about 10 minutes on medium heat.

Step 23

Finally, just shake the pot back and forth, instead of a spoon to Stir everything together thoroughly, to avoid breakage of the fish.

Step 24

Sprinkle coriander leaves on top.

Step 25

Serve while still hot with parathas, chappatis, pita bread or dosas.

Step 26

Do let me know ur sincere comments on this dish.,Eat wise and Keep yourself healthy,.