Making a talapat fish curry with coconut milk is a delicious and flavorful dish! Here's a recipe to guide you:
Ingredients
- Talapat fish: 500g, cleaned and cut into pieces
- Coconut milk: 1 cup (thick) + 1/2 cup (thin)
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Tamarind pulp: 1 tbsp (or adjust to taste)
- Onion: 1 medium, finely chopped
- Garlic: 4-5 cloves, minced
- Ginger: 1-inch piece, minced
- Green chilies: 2, slit
- Curry leaves: A handful
- Tomato: 1 medium, finely chopped
- Mustard seeds: 1 tsp
- Fenugreek seeds: 1/2 tsp
- Vegetable oil: 2 tbsp
- Salt: To taste
- Water: As needed
- Coriander leaves: For garnish
Instructions
Prepare the Fish
- Clean the talapat fish thoroughly.
- Marinate with a pinch of turmeric powder, salt, and a bit of red chili powder. Let it rest for 15 minutes.
Make the Curry Base
- Heat oil in a pan or wok over medium heat.
- Add mustard seeds and fenugreek seeds. Allow them to splutter.
- Add curry leaves, followed by onions. Sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for 1-2 minutes until aromatic.
- Stir in the tomatoes and cook until soft and mushy.
Spice It Up
- Add turmeric powder, red chili powder, and coriander powder. Mix well.
- Cook the spices for a minute, adding a splash of water if necessary to prevent burning.
Add Coconut Milk
- Pour in the thin coconut milk (1/2 cup) and bring to a gentle simmer.
- Add tamarind pulp and stir. Let it cook for 5 minutes.
Cook the Fish
- Gently place the fish pieces into the curry. Ensure they are submerged in the sauce.
- Simmer on low heat for about 10-12 minutes, or until the fish is fully cooked.
Finish with Thick Coconut Milk
- Add the thick coconut milk and gently stir. Cook for another 2-3 minutes, ensuring the curry does not boil after adding the thick coconut milk.
Garnish and Serve
- Sprinkle with fresh coriander leaves.
- Serve hot with steamed rice or appam.
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