Fish Curry is a mildy spicy, slightly tangy and very savoury gravy served with sweet, white-fleshed fish. The addition of coconut milk and tomatoes makes it creamy and adds to the tanginess. Enjoy! Ingredients & Utensils ↓
Fish Curry with Coconut Milk and Tomatoes Recipe
Ingredients:
550g of fish fillets, washed it with salt
330g of round eggplants
175g of red onion: [ Ссылка ]
1 liter of water
2 stems of curry leaves: [ Ссылка ]
200g of okra: [ Ссылка ]
5 tbsp of tamarind water: [ Ссылка ]
3 tbsp of cooking oil: [ Ссылка ]
1/2 tsp of cumin seeds
1/4 tsp of turmeric powder: [ Ссылка ]
1/2 tsp of garam masala: [ Ссылка ]
1 tbsp of coriander powder: [ Ссылка ]
5 tbsp of curry powder: [ Ссылка ]
130g of tomato: [ Ссылка ]
100ml of concentrated coconut milk: [ Ссылка ]
1 small piece of cinnamon stick
2 star anise
2 cardamom pods
5 pieces of cloves
2 tbsp of garlic paste
2 tbsp of ginger paste
1 green chilli: [ Ссылка ]
1/2 tbsp of sugar
1 tbsp of salt
2 stalks of cilantro leaves for garnishing: [ Ссылка ]
Utensils:
wok: [ Ссылка ]
wooden spatula: [ Ссылка ]
hand blender: [ Ссылка ]
knife: [ Ссылка ]
chopping board: [ Ссылка ]
Served with:
white rice: [ Ссылка ]
Subscribe at: [ Ссылка ] #HomeCookingWithSomjit
Fish Curry with Coconut Milk and Tomatoes Recipe
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