Delicious marinated and lightly fried fish steaks simmered in a thick coconut milk gravy. It’s finger-licking good!
♦Prep time:10MIN ♦Cook time:30MIN ♦Yield:4 Servings.
Malabar Fish Curry (Thick Gravy)
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Malabar Fish Curry (Thick Gravy)
Description
A rich, creamy and harmonious blend of tangy, spicy, and earthy flavors. This is a Malabar Fish curry with a finger licking thick gravy.
Ingredients:
For the Marinade:
Instructions
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To the washed and drained cubes of fish, add the ingredients for the 'Marinade' and rub gently into the fish.
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Marinate at room temperature for 30 minutes. In the meantime, chop up the required ingredients.
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Heat a pan with vegetable oil or Sunflower oil to shallow fry the fish.
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Add the pieces, spaced evenly, and fry very lightly on both sides.
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While the fish is being fried, add coconut oil to another pot.
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When hot, Add the onion, green chili, and curry leaves.
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Saute well on medium heat, stirring till the onion is just changing color and softened.
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Add the spice powders (chili, coriander, and turmeric).
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Stir till nicely aromatic, sprinkling a little water if needed so that the masala does not burn.
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Add the fried fish pieces and toss with the masala, gently.
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Now add the coconut milk ( just enough to cover up the fish). The milk should not be too thick and not too thin.
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Bring to a simmer. Cover and cook for 10 minutes or so till the gravy is thickened and reduced.
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Add a tiny amount of loose coconut milk if the gravy has become overly dry and just heat up once more.
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Allow to rest for some time before serving with HOT Rice! So yummy!
Note
- The fish must be extremely fresh for this delicious dish. Also make sure to use skinless, boneless pieces only.
- You can also use fish steaks with bones for ease of frying. But I prefer to remove the bones before adding to the gravy.
- Key Ingredients: Fish, Onion, Green Chilli, Ginger, Lemon, Curry leaves, Common Spice powders, Coconut Milk/Cream, Oil, Salt.
