Coconut fish curry (arachu vecha). Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Coconut milk and curry powder combine in a sauce for chunks of white fish and diced tomato in a quick and easy stew for two. See great recipes for Coconut fish curry (arachu vecha), Arachu Kalakki too!
You can store this tasty Coconut Fish Curry in two ways.
Place any leftover in an airtight container and cover it with a lid.
Step by step photos for Indian Fish Coconut Curry Recipe from Entice With Spice Cookbook by Shubhra Ramineni.
You can have Coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coconut fish curry (arachu vecha)
- Prepare of Flesh of half a fresh coconut.
- It's 4 of shallots.
- It's of Turmeric.
- Prepare of Chilli powder.
- It's 300 g of firm white fish (we used haddock).
- You need 10 of curry leaves.
- Prepare of Cherry tomatoes.
- Prepare 1 of green chilli.
- You need 2 of dried kudampuli.
- Prepare of Tarka topping.
- It's 3 of shallots.
- You need of Sunflower oil.
- It's of Chilli powder and salt.
A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. A pot of curry usually takes some time to prepare and cook, but the beautiful coconut fish curry I'm gonna share today is simple and fast, yet full of flavor.
Coconut fish curry (arachu vecha) instructions
- Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste..
- Prepare other ingredients and cut fish into matchbox sized pieces..
- Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more..
- Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving..
We earn a commission for products purchased through some links in this article. Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. Fish curry is a typical Malabar recipe that is made in every keralite house. Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time. Fish Curry with Coconut is ready.
