Whip It Up Wednesdays – Shweta’s Special Masala Coconut Fish Curry

This week on Whip it up Wednesdays we bring you a special Masala Coconut Fish Curry from Shweta’s kitchen to tingle your tastebuds!

Masala coconut fish curry is spicy, flavorful and a delectable dish to be enjoyed with rice or any flatbread like Naan, Parantha, Tandoori Roti. It is rich in ingredients, healthy, and is a perfect dish for dinner parties or as a regular main course meal.

Preparation Time: 10-15 minutes

Cooking Time: 60 – 70 minutes

Yield: Five to Six servings

Ingredients

1. Five to six hundred grams of fish (Tilapia fillet)

Marination

1. One teaspoon ginger garlic paste
2. Half teaspoon turmeric powder
3. Half teaspoon red chilli flakes
4. One teaspoon roasted coriander powder
5. Half teaspoon roasted cumin powder
6. Half teaspoon Kasuri methi
7. Half teaspoon salt

Note:- Wash fish and marinate for two hours

Curry

1. Two tablespoons of coconut flakes
2. Ten to twelve garlic cloves
3. Two to three green chillies
4. Two medium onion (grated or paste)
5. Ten to fifteen curry leaves
6. One cup tamarind water (Soak two teaspoon of tamarind paste in warm water for half an hour)
7. One cup of coconut milk
8. Salt to taste
9. One teaspoon Kasuri methi
10. Half teaspoon red chilli powder
11. Half teaspoon garam masala powder
12. Two to four tablespoons of oil

Instructions

1. Grind coconut flakes, garlic cloves, and green chillies to form a paste
2. Take a saucepan over medium flame and add oil to it
3. Add marinated fish and stir fry until golden in color
4. Take out the fish from the pan and keep aside
5. In the remaining oil, add onion paste and saute until light brown in color
6. Add curry leaves and saute for two to three minutes
7. Add coconut paste prepared in the first step, red chilli powder and salt, saute until water dries and paste starts releasing oil
8. Add tamarind water and mix well
9. Add one cup of water and cook until it starts boiling
10. Add fried fish and cook for five minutes
11. Add coconut milk and cook for five to ten minutes
12. Add Kasuri methi and garam masala powder
13. Cook for five minutes and switch off the stove

Tips

1. Do not over fry the fish, it will break into chunks
2. You can adjust the spice level by adding red chilli flakes and powder
3. I am using Tilapia fish but you can also use other fish like Rohu, Katla, etc.
4. You can adjust the gravy by reducing the quantity of water