Coconut milk fish curry
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Coconut milk fish curry is a mild curry made with coconut milk and Indian spices.
Preparation Time : 5 mins

Cooking Time : 15-20 mins

Serves : 4-5
Ingredients:
  • Any white fish - 500g
  • Oil - 3 tblsp
  • Cinnamon - 3 cm long thin strip
  • Cloves - 4
  • Cardamom - 1 (optional)
  • Onion - 2 small
  • Green Chilli - 3-4
  • Ginger - Garlic paste - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Cumin (jeera) powder - 1 tsp
  • Tinned Coconut milk - 7 tblsp or 350ml fresh coconut milk
  • Chopped coriander leaves - 1 tsp to garnish
  • Water - as required
  • Salt - to taste

Method:
  1. Chop all the onion and herbs; Slit the chilli.
  2. Heat a pan on a stove and add oil.
  3. When the oil is hot enough, add cinnamon, cardamom and cloves and fry for about 1/2 a minute.
  4. Add chopped onion to the oil; saute for few minutes on a medium heat until they become translucent.
  5. Add chilli and ginger-garlic paste; fry for about 2 minutes.
  6. Add turmeric powder, chilli powder and cumin powder and stir for about a minute.
  7. Add salt, about 2 cups of water and coconut milk. If you are adding fresh coconut milk, reduce the amount of water.
  8. Cover and let it boil on medium heat for about 4-5 minutes.
  9. Add fish and let it cook for about 3-4 minutes.
  10. Garnish it with coriander leaves.
  11. Coconut milk fish curry is ready to be served.
Notes:
Suitable for Rice/Chapati/Parotta or any wheat bread/pancake.