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Before you jump to Hot & sour Fish coconut curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to hot & sour fish coconut curry recipe. To make hot & sour fish coconut curry you need 24 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Hot & sour Fish coconut curry:
- Use 10-12 fish pieces of Indian Salmon (Rawas)
- Provide Marinate:
- Take 2 tsp turmeric powder
- You need to taste salt
- Provide 2 lemons juice
- Prepare 2 tsp ginger garlic paste
- Provide 1 egg beaten
- Get 10-12 dried red chillies
- Take grind to smooth paste:
- Provide 5 garlic cloves
- Provide 2 onions roughly chopped
- Provide 1 ginger peeled
- Provide as needed Few stalks fresh lemongrass
- Use 1 cup fresh mint leaves
- Prepare 4-5 lime leaves
- Take to taste salt
- Prepare 1 tsp black pepper powder
- You need 300 ml coconut milk
- Provide for gravy:
- You need 150 ml tomato puree
- You need 2 tsp tomato ketchup
- Use 2 tsp tamarind paste
- You need 4-5 curry leaves
- Prepare 1/2 cup fresh cream
Steps to make Hot & sour Fish coconut curry:
- Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
- In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
- Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
- In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
- Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
- Serve hot with steamed rice
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