Fish Curry (coconut based gravy). Fish curry with grounded coconut is usually seen in Malabar Part of Kerala. We will get thick gravy as compared with coconut milk gravy. Fish curries in Sri Lanka usually feature coconut or coconut milk.

Serve hot with steamed white rice. 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. You can have Fish Curry (coconut based gravy) using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fish Curry (coconut based gravy)

Prepare 500 Grams of Fish ( sea fish).
You need 8 - 10 of Shallots.
It's 1 of ginger small cut into juliennes.
You need 8 - 10 cloves of garlic.
You need 3 - 4 of green chillies split length wise.
Prepare 1 Sprig of curry leaves.
It's 3 - 4 of kokum water (kudampuli) soaked in.
It's 1 Cup of Coconut grated.
You need 1 Pinch of turmeric powder.
Prepare 2 Teaspoons of coriander powder.
Prepare 1.5 Teaspoons of chilly powder.
You need To Taste of salt.
It's 1 Tablespoon of coconut oil.

Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. This Indian Fish Coconut Curry is a fine example. This is a very nice sauce base. This fish curry recipe is an easy fish curry with coconut milk.

Fish Curry (coconut based gravy) instructions

Wash and clean the fish and keep aside..
In a pan, heat shallots, grated coconut,chillies,garlic and the spices till they are soft and grind them in mixer.
Place this mixture in another bowl and check for salt.Add salt to taste.
Now in an earthern pot or kadhai,heat this mixture till boiling point..
Simmer the stove, add the fish,some water, salt and kokum and let it sit for 10-15 minutes on simmer..
Once the fish cooks, add a spoon of coconut oil and curry leaves sprig..
Serve Hot with rice.

Heat the oil in a shallow casserole or deep frying pan with a lid. Fish curry is a typical Malabar recipe that is made in every keralite house. Cooked with a whole lot of authentic spices and coconut milk and Let it boil at high temperature. When the fish gets cooked and curry boils up, add soaked Kudampuli. Then lower the flame and add curry leaves to the curry.