INDIAN FISH CURRY

 

Indian Fish Curry with fresh  Coconut, so flavourful and easy to make, ready on the table in way under fish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience.

INGREDIENTS:

 1 Cup Fresh Coconut (cut into thin slice)

 15 cloves of Garlic 

 1 Green Chilli 

12 Fresh Curry Leaves

Tbsp cumin seeds                                        

Tbsp Coriander Powder

 1 Tbsp Kashmiri Chilli Powder

 1 Tsp Turmeric Powder

 Juice of a Lemon

 Salt to Taste

 9 pcs of Fish (Surmai or any fish)

 Some Curry Leaves 

 3 Kokam Leaves (soak them in water for half an hour)

Little Coriander

 Method

 1. First, we will prepare the paste. Take coconut, garlic cloves, coriander, green chilli, curry leaves, cumin, coriander powder, kashmiri chilli powder, turmeric powder, lemon juice and salt, together in a bowl.

 2. Using a little water, grind these ingredients to make a fine paste.

 3. Next, we will fry the fish. Take the fish pieces and grill them in oil on high flame on one side for 5 mins. 

(make sure to dry the fish pieces properly after washing). Flip them and grill on the other side for another 5 minutes

4. Drain from the oil and keep aside

 5. In the same oil used for frying the fish, add some curry leaves and the prepared paste. Combine them well and cook on high flame for 1-2 minute

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                                    MENTION @Gulzkitchen AND TAG #Gulzkitchen

Creamy prawn curry

Ingredients

   2 teaspoons vegetable oil
    5cm piece ginger, finely chopped
    2 teaspoons madras curry powder
    1/2 teaspoon dried chilli powder
    1/2 teaspoon ground turmeric
    2 tomatoes, peeled, deseeded, finely chopped
    1/2 cinnamon stick
    2 bay leaves
    400ml can Ayam coconut cream
    2 cups chicken stock
   1.5kg large green prawns, peeled, Devinne, tails intact

    Method
  Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring for 2 minutes or  until  softened.
Add curry powder, chilli powder and turmeric. Cook,stirring, for 1 minute or until aromatic.
Add tomatoes, cinnamon and bay leaves.
Stir to combine.Slowly add coconut cream, stirring constantly.
Add stock. Increase heat to medium.
Cook, uncovered, for 10 minutes or until sauce thickens slightly.
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.