Hearty Coconut Fish Curry With Lentil Pancakes Recipe

About this recipe

A rich coconut fish curry paired with protein-packed lentil pancakes for a satisfying and nutritious dinner.

Ingredients

• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Salt
• 200 ml Mustard Oil
• - Rice Flour
• 50 g Cumin Powder
• 1pc Watermelon

Instructions

1. 1. Wash and marinate the rohu fish chunks with turmeric, chili powder, and salt for 10 minutes.
2. 2. Heat oil in a pan, add mustard seeds, curry leaves, chopped garlic, and ginger, and sauté until fragrant.
3. 3. Add the marinated fish chunks and cook for 5 minutes until lightly browned.
4. 4. Stir in coriander powder and green chilies, then pour in the coconut milk and simmer for 10 minutes.
5. 5. Rinse the split yellow lentils and blend them into a smooth batter with water and rice flour.
6. 6. Add cumin powder and salt to the batter, mixing well to ensure even seasoning.
7. 7. Heat a non-stick pan and pour a ladle of batter to form small pancakes, cooking for 2 minutes per side.
8. 8. Repeat until all lentil batter is used, making around 6 pancakes.
9. 9. Adjust the fish curry seasoning and simmer for a final 2 minutes before turning off the heat.
10. 10. Serve the hot coconut fish curry alongside freshly made lentil pancakes for a delightful meal.