Kingfish Coconut Curry | Kingfish | Recipe | Sea Foodelicious

KINGFISH

Kingfish Coconut Curry

Posted by SEA FOODELICIOUS on

Kingfish Coconut Curry is a Malabar delicacy, and a favorite of mine. It goes well with steamed rice or pathiri. We all know fish is an integral part of the daily Kerala meal, but in Calicut people like to have fish curry for breakfast too. Pathiri or puttu usually served along with fish curry for break fast.

This curry is hot and very tasty, very very easy to prepare.The gravy is made with roasted coconut and spices. I am a spicy food lover so adjust the spices as per your preference. You can use any fish as per your choice, sardine, mackerel, king fish or tuna are the perfect options.

Ingredients (Kingfish Coconut Curry)

• 500 g king fish
• 5 onions
• 1 tomato
• 1 cups coconut grated
• 2 cloves garlic
• 1 ginger small piece
• 1/2 teaspoon turmeric powder
• 2 chili powder table spoon
• 1 teaspoon pepper whole
• 3 coriander powder table spoon
• tamarind
• water
• salt
• oil
• curry leaves
• mustard seeds
• 1 teaspoon red chili sliced

Method (Kingfish Coconut Curry)

Step 1:

Clean and cut fish pieces, wash well with water and salt. And keep it aside.

Step 2:

Soak tamarind in to 1/2 cup of water. Clean and chop shallots. Cut tomato in to thick pieces. Chop ginger and garlic. Keep it aside.

Step 3:

In a bowl add chili powder, turmeric powder and coriander powder. Then add some water in to it (I used 3 table spoon water), mix well and make a fine paste. Keep aside

Step 4:

Heat oil in a pan add grated coconut, garlic, pepper corn and half of the shallots. Saute well in a medium flame until coconut become brown. Then add 2 pinches of chili powder and coriander powder in to it. Switch off the stove and saute well for few more minutes. Let it cool.

Step 5:

Then transfer this to a processor grind well (add 1/2 cup water for grinding) and make a fine paste. Keep it aside.

Step 6:

Heat oil in a fish curry pot add curry leaves and onions. Saute well till shallots become soft. Then add chopped ginger and garlic. Saute till raw smell goes.

Step 7:

Then add the masala paste. Saute till the oil comes up, then add grounded paste (coconut) and tamarind water. Then add 1 -1 1/2 cup of water approximately. Mix well. Let it boil.

Step 8:

Once the gravy is boiled well, add fish pieces, tomato and salt.

Step 9:

Cook in a medium flame. Stir in between (do not use spoon swirl the pot) once the fish cooked well, switch off the stove.

Step 10:

Heat oil in another pan splutter mustard seeds,then add curry leaves and chili flakes. Fry well. Add this to the gravy.

Step 11:

Serve with rice.

THANK YOU SO MUCH FOR VISITING!Do not forget to visit my Blog.

Also do not forget to check out my previous post – Pasta with Shrimp in Tomato Cream.

Do Like and share it with your friends and family!

Visit Again! Have a great time.