Coconut Fish Curry | फिश करी | Fish Recipes | Sanjeev Kapoor Khazana
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Indulge in the rich flavors
Indulge in the rich flavors of our 'Coconut Fish Curry'! This recipe features tender fish in a coconut-infused gravy, delicately spiced to create a dish that is both comforting and exotic. It's your ticket to satisfying all your #MonsoonCravings!
COCONUT FISH CURRY
Ingredients
12 surmai darnes
1 cup scraped coconut
1 medium onion
1 inch piece ginger
3 garlic cloves
4 tbsps oil
8-10 black peppercorns
6 dried red chillies
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tbsp tamarind pulp
½ tsp mustard seeds
10-12 curry leaves
Method
1. Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly.
2. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly. Set aside to cool.
3. Heat 2 cups water in another non-stick pan. Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer.
4. Grind the sautéed ingredients with a little water to a fine paste.
5. Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done.
6. Remove the fish pieces and place in a bowl. Strain the gravy, pressing the masala to extract maximum flavour. Pour gravy over the fish pieces.
7. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve hot with steamed rice.
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For more recipes : http://www.sanjeevkapoor.com
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Best cooked in Wonderchef Kitchenware.
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#SanjeevKapoor #SanjeevKapoorKhazana #MonsoonCravings #coconutfishcurry #seafood #coconutflavors #foodie #delicious
COCONUT FISH CURRY
Ingredients
12 surmai darnes
1 cup scraped coconut
1 medium onion
1 inch piece ginger
3 garlic cloves
4 tbsps oil
8-10 black peppercorns
6 dried red chillies
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tbsp tamarind pulp
½ tsp mustard seeds
10-12 curry leaves
Method
1. Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly.
2. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly. Set aside to cool.
3. Heat 2 cups water in another non-stick pan. Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer.
4. Grind the sautéed ingredients with a little water to a fine paste.
5. Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done.
6. Remove the fish pieces and place in a bowl. Strain the gravy, pressing the masala to extract maximum flavour. Pour gravy over the fish pieces.
7. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve hot with steamed rice.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
Instagram : Instagram: sanjeevkapoor
#SanjeevKapoor #SanjeevKapoorKhazana #MonsoonCravings #coconutfishcurry #seafood #coconutflavors #foodie #delicious
4 هفته پیش
در تاریخ 1403/04/23 منتشر شده
است.
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