Creamy and Spicy Fish Stew With Coconut Milk
Creamy Fish Stew Recipe with Coconut Milk, fresh herbs and spices will tantalize your taste buds.
Ingredients
- 2 Pomfrets (medium-sized) cut into 1-inch pieces(marinate with salt, turmeric & pepper powder)
- 1 medium onion sliced
- 5 to 6 cloves garlic minced
- 1 inch ginger minced
- 5 to 6 green chillies slit
- 8 to 10 curry leaves
- 1 medium tomato sliced
- 1.5 cups coconut milk (2nd extract) extract milk of 1/2 a coconut
- 1 cup thick coconut milk (1st extract)
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp vinegar
- 2 to 3 tbsp oil for cooking and frying
Instructions
- Heat oil in a pan and fry the marinated fish on medium to low heat for 2 to 3 minutes carefully flip over and fry on the next side and remove.
- Into the same pan add the onion, green chillies, ginger, garlic, and curry leaves and fry for 2-3 minutes, until softened, on medium heat.
- Now, add coriander powder, and turmeric powder. Cook for a minute, until fragrant.
- Then add the thin coconut milk and stir to combine. Bring the mixture to a simmer.
- Add the fried fish and also the sliced tomatoes. Stir gently to combine and cook for 5 minutes, until the tomato has softened and the mixture has thickened.
- Finally, add the thick coconut milk and vinegar. Cook for 5-6 minutes, until the fish is cooked and the stew is heated through.
- Serve hot with steamed rice and a side dish of your choice.
Notes
- Use any firm fish of your choice.
- Do not overcook the fish as it will tend to break.
- Coconut milk tends to curdle, so stir frequently on low heat.
- Adjust seasoning to suit your taste.