Recipe for Fish Curry - Chinchoni
Quick and easy recipe for fish curry with tamarind and coconut.
Ingredients
- 600 grams Fish (Pomfret, Rawas, Surmai)
- 2 green chillies slit
- 1 tbsp oil
- Coriander leaves for garnish optional
Masala to be ground to a fine paste
- ½ cup fresh grated coconut
- 8-10 dried Red chillies
- 1 pod garlic roughly peeled
- 1 tsp cumin seeds
- 1 tsp raw rice
- ¼ tsp peppercorns
- 1 lime sized tamarind
Instructions
- In a vessel heat 1 tbsp oil. Add slit green chillies and masala paste and fry for 3 - 4 min.
- Add water to make the required gravy and bring to a boil.
- Add fish, lower the heat and simmer the gravy for 5 - 6 minutes till the fish is cooked.
- Check for seasoning and garnish with coriander leaves.
- Serve with steamed rice or rice rotis.
Notes
- I used black pomfret (halwa). Any fish can be used to make this curry.
- Add Kokum if you want to avoid tamarind.
- Add water as per your gravy requirements.
- You could use coconut milk instead of fresh coconut