How to make Fish coconut chilly fry -
Fish fillet marinated in coconut-fennel-onion masala and pan fried.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Fish fillets (फिश फिले), Coconut (नारियल)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Fish coconut chilly fry checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Kashur Gaad Prawn Masala Prawns Puli Munchi Fish Veronique
Fish coconut chilly fry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Fish coconut chilly fry Recipe
Fish fillets cut into 2 inch pieces 2
Coconut grated 1/4 cup
Fennel seeds (saunf) 1 teaspoon
Onion 2 small
Turmeric powder 1 teaspoon
Red chilli powder 3 teaspoons
Salt to taste
Curry leaves a few
Oil 2 tablespoons
Coriander leaves chopped 2 tablespoons
Method
Step 1
Clean the fish pieces well and keep aside. Crush the fennel seeds and keep aside. Grind the coconut, onions into a fine paste and keep aside.
Step 2
Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, and red chili powder, salt, curry leaves and mix well. Marinate this for 1/2 an hour in refrigerator.
Step 3
Heat 2 tsp oil in a kadai, put the fish pieces 2 at a time and keep on medium flame. Add oil on sides and cover, Cook for 3-5 minutes.
Step 4
Uncover and turn the fish to the other side, add oil on the sides and cover. Cook for 3 minutes. 8. Remove the lid and roast till golden brown and garnish with coriander leaves.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
