If its a seafood, it a no questions asked situation in our home. Andy and I love our seafood. The spicy, tangy tamarind fish curry is just heaven in a plate. But i wanted to try something different and a creamy sauce for the fish. Since we live near the ocean we get fresh fish every single day. We do take benefit of the fresh fish as often as possible. So one weekend I went for a new recipe, than the usual tamarind fish curry. It is similar to Kerala coconut fish curry but I changed few ingredients for my taste. It was just yum!
Fish – 750 g ( I used Kaala fish, You can use any fish that holds its shape after cooking)
Red onion – 1 cup, finely chopped
Ginger Garlic paste – 1 tbsp
Green chilli – 2 slit
Coriander powder – 1 tbsp
Red chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups
Thick tamarind paste – 1 tbsp
Curry leaves – a handful
Salt to taste
Note: Wash the fish thoroughly, marinate with salt and turmeric.
In medium flame, add a tbsp of coconut oil or vegetable oil. Saute onions, curry leaves and green chilli for two minutes or until onions get translucent. Add the ginger-garlic paste and saute it, until the raw smell has gone. It will take about 2 minutes.
Add in the Red chilli, coriander and turmeric powder, saute for a minute in low flame.
Now add the thin coconut milk, let it simmer for 5 minutes. Stir in the tamarind paste. Slowly drop the fish into the simmering coconut milk. The fish will be cooked in 10 minutes.
Once the fish is cooked. Pour the cup of thick coconut milk. Simmer for five minutes.
Creamy fish curry is ready. Indulge in the coconut creaminess.