How to make Coconut Fish Curry -

Typical South Indian curry made with surmai fish and coconut

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : King fish (surmai) (सुरमई मछली), Scraped coconut (कसा हुआ नारियल)

Cuisine : Kerala

Course : Main Course Seafood

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For more recipes related to Coconut Fish Curry checkout Fish Kozhambu. You can also find more Main Course Seafood recipes like Ilish Macher Paturi Talela Bangda Sweet and Sour Prawns Barta Meen

Coconut Fish Curry

Coconut Fish Curry Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Coconut Fish Curry Recipe

  • King fish (surmai) 12 darnes

  • Scraped coconut 1 cup

  • Onion 1 medium

  • Ginger 1 inch piece

  • Garlic 3 cloves

  • Oil 4 tablespoons

  • Black peppercorns 8-10

  • Dried red chillies 6

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Tamarind pulp 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12

Method

Step 1

Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly.

Step 2

Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly.

Step 3

Set aside to cool. Heat 2 cups water in another non-stick pan.

Step 4

Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer.

Step 5

Grind the sautéed ingredients with a little water to a fine paste.

Step 6

Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done.

Step 7

Remove the fish pieces and place in a bowl.

Step 8

Strain the gravy, pressing the masala to extract maximum flavour.

Step 9

Pour gravy over the fish pieces. Heat remaining oil in a non-stick pan.

Step 10

Add mustard seeds, remaining red chillies and curry leaves.

Step 11

When the seeds splutter pour this tempering over the fish and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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.