Quick & easy fish curry: featuring coconut milk | Kukskitchen

Quick fix meals are my favourite, especially for a week night when u come home tired from work, only to find a couple of hungry tumms and a house full of chores. This particular fish curry is my favourite as it features my favourite ingredient coconut milk. Anything to do with coconut is close to my heart, being a girl from kerala. It is so quick to make and requires cooking skills next to nothing, honestly!

I dedicate this recipe to you working mums, bachelors and new cooks.

A few things before you start:

• Shallots give a better taste and pearl onions if used give a fantastic flavour to the sauce.
• Simmer at low heat for longer and avoid ginger garlic paste for a traditional taste similar to dry-baked fish (മീൻ പൊള്ളിച്ചത്‌).

Here is how I make it.

Ingredients:

1- Fish - 500g

2 - Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Fenugreek (uluva) powder - 1/4 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt to taste

3 - Onion - one large sliced
Curry leaves - 1 sprig

4 -  Coconut milk - 200ml
5- Oil - 2 tbsp

Method:

- Clean fish and cut them in to medium sized pieces. Try and use a firm fleshed fish. If using white fish, try something like lemon sole or basa.
- Marinate fish pieces in 2. Leave them for 5-10 mts or use straight away.
- Shallow fry fish in a non-stick pan.
- After one side is done, turn the fish over and add onions and curry leaves.
- When the now bottom side is done, add coconut milk and simmer for 5 mts.

Ready to eat!

Cheers

Sherin Deepu