Fish Curry Cook Like In Restaurant With Coconut Milk

Ingredientsfor 5 servings

• 500 g Fish
• 1/4 tsp Turmeric powder
• 1/2 tsp Chilly powder
• 3 tsp Coriander powder
• 2 piece Kudam Cocum (puli)
• 3 nos Green chillies — slit
• 1/2 cup Shallots — sliced (Kunjulli)
• 1 inch Ginger — chopped
• Curry leaves, a few
• 1 nos Tomato — cut into 4 pieces, big
• Mustard seeds, a few
• Fenugreek A pinch (Uluva)
• 1/2 cup Coconut milk thick
• Oil, to taste
• Salt, to taste

Preparation

1. Step 1

   In medium flame, put a clay pot and heat oil.

2. Step 2

   When its hot, let the mustard seeds crackle. When it crackles, put uluva then add kunjulli, green chilly and ginger. Allow to sauté.

3. Step 3

   Add coriander, chilly powder and turmeric powder in order. When a frying smell comes, add sliced tomato. Allow it to sauté.4.

4. Step 4

   Add desired water, fish pieces, salt, kudam puli and cover with a lid.

5. Step 5

   Increase the heat and when the content boils, lower down the flame.

6. Step 6

   Cook in low heat till gravy is thick.

7. Step 7

   Add coconut milk and stir.

8. Step 8

   Put a pan on flame. Pour coconut oil and then add sliced kunjulli. When it becomes golden in color, put curry leaves. Add seasoning into above curry.