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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, February 02, 2010

Fish Curry in Coconut Milk

1 kg good fleshy fish cut into slices
2 big onions chopped finely
1 teaspoon ginger paste
2 teaspoons garlic paste
1 cup thick coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Mustard)

Wash the fish well and fry it lightly to make it firm. Keep aside. Heat the oil in a shallow vessel and fry the curry leaves and onions till golden brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the Coconut Milk, salt, and a little more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is firm. Garnish with chopped coriander leaves and slit green chilies Serve with Rice or chapattis.

1 comment:

  1. very good, easy to make and fast! I just felt it lacked a hint of sweetness so I added a tsp of brown suger. an i wanna sharing with u my Mauritian Fish Curry

    ReplyDelete