How To make Malaysian Spiced Coconut Fish
1/2 cup shredded coconut 3/4 cup hot water 1 clove garlic, peeled 1 tsp. cumin 1" piece fresh ginger, minced 1 tsp. coriander 1 tsp. curry powder 1 1/2 tbsp lemon juice 4 fish fillets (cod, sole)
Makes: 4 servings.
Place coconut, hot water, garlic, ginger, cumin, coriander, and curry powder in a blender or food processor; blend until finely ground. Add lemon juice. Cut out 4 squares of aluminum foil large enough to wrap around each fish fillet. Place each fillet on square of foil. Spoon 2 to 3 tbsp. of coconut mixture on top. Wrap to make a sealed parcel. Place fish parcels on rack in wok or steamer. Fill water to level of rack; bring to a boil, cover, and cook for 15 minutes. Serve at once, piping hot.
Source: The Recipe Page Newsletter
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Ingredients:
400 gms of Pucuk paku/Fiddlehead Fern.
(You can substitute pucuk paku with about 200 grams of pumpkin.)
50 mls of coconut milk diluted with 150 mls of water
150 mls of thick coconut milk
The ends of 2 stalks of lemongrass that have been bruised.
1 small turmeric leaf, sliced.
1 ½ tbsp cooking oil for frying paste
Salt to taste
To grind to a paste :-
One medium onion
4 cloves garlic
One thumb sized piece of fresh turmeric
5 red bird's eye chilli and one green chilli
20 grams dried anchovies
*Substitute for dried anchovies*:
• 7 grams of belacan, which is a dried shrimp paste; or
• 40 grams of dried prawns; or
• One cube of anchovy paste; or
• Some fish sauce.
If you are using a cube of anchovy paste or fish sauce, add it in whilst cooking.
Kerala Fish Curry With Coconut Milk
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Fish in Spicy Coconut Gravy | Ikan Masak Lemak Cili Padi | Quick meal
This is a simple one pot dish meal, extremely well with hot white rice. Being Malaysian, especially Indian, having rice is always a fulfilling meal for me. This Malay inspired dish not only gives the change from normal Indian meal but the richness in the gravy is always so welcoming.
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FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE
Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats
Ingredients for Fish Curry:
- Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)
For the Tempering:
- Mustard Seeds- 1/2 tsp
- Curry Leaves- 10-15 leaves
- Green Chillies, chopped- 2-3 nos.
Onion Masala paste:
- Onion, cubed- 2 medium (150 gms.)
- Ginger chopped- 1” piece
- Garlic cloves- 6
- Cumin Seeds- 1 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
Other Ingredients:
- Tomato purée or paste- 3 tbsp (readymade)
- Coconut Milk- 1 cup (225 ml)
- White Vinegar- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
Preparation:
- Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
- Chop the green chillies and wash & take out the curry leaves.
- For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
- For the fish, take boneless fish fillets and cut them into thick slices.
Process:
- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
- Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
- Now add the tomato purée, give a mix and fry on low heat for 2 mins.
- Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
- Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
- Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
- Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
- Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
- Serve it with rice.
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