This Fish Aksal is a traditional East Indian Fish Curry. It’s a flavourful fish curry with coconut milk and spices like cumin, coriander, and pepper.
This fish curry with rice makes a wonderful meal. You could have it for your dinner or lunch. You could also enjoy it with Rotis or rice Rotis called East Indian hand bread.
Fish Aksal has a thin gravy, but if you are fond of thick spicy red gravy, then this fish curry may not be your choice. Nonetheless, I assure you that if you try out this fabulous curry once you will end up making it always.
This curry is preferred by the older family members, as well as kids who love to keep their dinner simple and mild. The curry also goes well with some crusty bread or pav.
Ingredients for Fish Curry – Fish Aksal
FISH: Any firm fish is good to make this curry. For this curry, I have used pomfrets but you could also try fish like rawas and surmai. Slice the fish as you normally do and marinate it with salt, turmeric and lemon juice.
COCONUT MILK: Extract the milk of half a coconut to make 1 cup of thick milk. You can also use store-bought coconut milk or coconut powder. If using coconut powder, follow the instructions on the pack.
HERBS & SPICES: Fish Aksal has basically a thin gravy and there is no grinding or blending. We use finely chopped ginger-garlic, chillies, and coriander leaves. Spices like coriander powder, cumin powder, turmeric, and pepper powder add a wonderful flavour and colour to the curry.
VINEGAR: Vinegar is widely used in East Indian cooking. We prefer to use palm vinegar. But if you don’t like vinegar or it does not suit you then use lemon juice instead. Tomatoes are also used in this curry. They render a nice tang to the curry so do not skip it.
Recipe for Fish Curry
- Firstly, marinate the sliced fish with salt and turmeric powder and let it rest for 10 – 15 minutes.
- Heat a pan and add 2 -3 tbsp oil and saute the chopped ginger, garlic, and green chillies. Add in the chopped tomatoes and cook till it softens.
- Now put in the spice powders, coriander, cumin, pepper and turmeric and stir fry. Sprinkle a little water to avoid the burning of spices.
- Add the coconut milk and bring it to a boil. When the curry is boiling add the fish pieces and let it cook for 2 – 3 minutes. Do not overcook. Also, add salt and vinegar at this stage.
- Switch off the flame and garnish with coriander leaves.
- Serve fish curry with rice or rice Rotis.
You can also watch the fish curry video recipe here:
Fish Aksal is awesomely delicious fish curry with coconut milk and you must definitely try it out. Do also let me have your feedback and comments. Your comments are valuable and will be highly appreciated.
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Other recipes of fish curry you may like to try :
Fish AKsal
Ingredients
- 700 grams Pomfrets 02 pomfrets – medium
- 2 tomatoes, finely diced
- juice of ½ coconut, separate the thin and thick juice 350 to 400 ml
- 9 – 10 garlic cloves, finely chopped
- 1 inch ginger, ginger finely chopped
- 6 – 7 green chillies, slit
- 1 tblsp coriander powder
- ½ tblsp cumin powder
- 1 tsp pepper powder
- 2- 3 tbsp vinegar
- 1 tsp turmeric
- Coriander leaves for garnish
- salt to taste
Instructions
- Apply salt, turmeric, and vinegar to the fish and allow it to marinate for 15 minutes.
- Heat 2 tbsp oil in a pan. Add chopped ginger, garlic and chillies and saute for a minute or two.
- Add tomatoes and cook till soft.
- Add coriander powder, pepper powder, cumin powder, salt, turmeric and stir fry. Add a little water to avoid burning the spices.
- Now add the coconut milk and bring it to a boil.
- Add the marinated fish pieces and cook till done. Add vinegar and simmer for 2 minutes.
- Switch off the flame and garnish with coriander leaves.
Notes
- You can use coconut milk powder instead of fresh coconut juice.
- Add a little water to adjust the thickness of the gravy, if required.
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Excellent thanks for sharing
Thank you, Sigmund Paul, for stopping by.