Tangy Fish Curry With Coconut Recipe

About this recipe

A vibrant fish curry simmered in a tangy coconut-based sauce and infused with aromatic spices, perfect for a comforting dinner.

Ingredients

• 1 kg Rohu
• 200 ml Coconut Milk
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 250g Green Chilli
• 100 g Garlic
• loose Ginger
• 100G Oleo
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and pat dry the Rohu fish pieces, then marinate with turmeric and salt for 10 minutes.
2. 2. Heat oil in a pan and add mustard seeds; let them splutter before adding curry leaves.
3. 3. Add finely chopped garlic, ginger, and green chilies; sauté until fragrant and lightly golden.
4. 4. Mix in turmeric powder, red chili powder, and coriander powder, stirring for 30 seconds.
5. 5. Pour in coconut milk and water, stirring to blend the spices evenly.
6. 6. Add tamarind pulp and bring the mixture to a gentle boil, adjusting salt as needed.
7. 7. Carefully place fish pieces into the simmering curry and cook for 7-8 minutes until tender.
8. 8. Turn off the heat and allow the curry to rest for 5 minutes to enhance flavors.
9. 9. Serve the tangy fish curry warm with steamed rice or millet for a wholesome dinner.