Fish in Coconut Sauce — Chettinad Meen Kozhambu
- luvlittlehearts
- May 16, 2016
- 1 min read
Ingredients 500 g Fish cut into medium pieces
1 cup coconut cream
2 teaspoon ginger-garlic paste
3 dry red chilies
1 medium onion, halved and thinly sliced
1 teaspoon turmeric powder
2 teaspoon kashmiri chili powder
1 ½ tomatoes, chopped
1 teaspoon tamarind paste
1 tablespoon lemon juice
¼ teaspoon fenugreek seeds
½ teaspoon black mustard seeds
2 tablespoon oil
3 sprig curry leaves
Directions: Cut the fish into 4–5 cm chunks. Set aside. Heat the oil in a wok or deep nonstick pan, over medium-low heat. Add mustard and cook until the seeds crackle, and then add fenugreek seeds and red chilies, and toss well for 10 seconds. Stir in the onions and cook until tender, about 5 minutes. Add ginger-garlic paste and fry for 1 minute, then add curry leaves, chili power and turmeric powder and fry for 30 seconds more. Tip in tomatoes and cook until slightly soft, about 4 minutes. Stir in coconut cream and tamarind paste and bring to the boil. Season. Add fish, cover and simmer, for a further 4 minutes until the fish is just cooked. Serve warm with rice.
Happy Cooking!
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