Malaysian Indian Fish Curry with Coconut Milk
Hello everyone, Welcome back to my channel,
Here we meet again with a new Recipe ,
Malaysian Indian Fish Curry with Coconut Milk
An easy Indian Fish Curry recipe that can be made with simple ingredients and comes together in under 40 minutes.
It's so delicious and flavourful, serve it with steamed rice ,chapati, idli ,tosai, and many more.
Ingredients
Coconut oil ( as required )
1 tsp - Cumin seeds
1 tsp - Fennel seeds
½ tbsp - Fenugreek Seeds
175g ( 2 medium ) - Onions
83g / 16 cloves - Garlic ( pounded )
250g / 2 inch - Ginger ( pounded )
250g ( 1 medium ) - Round Brinjal
1 ½ tbsp - Salt ( as per taste )
165g ( 2 medium ) - Tomatoes
1 tbsp - Cumin Powder
2 tbsp - Coriander powder
½ tsp - Turmeric powder
¼ tsp - Asafoetida powder
4 tbsp - Red Chilli Powder
7 tbsp - Fish Curry Powder
1200ml - Hot Water
3 tbsp - Tamarind Paste
128g ( 13 - 15 ) - ladies' fingers
6 - Green Bird's-eye chillies
2 - Red chillies
2 Springs - Curry leaves
560g / 1 - Pomfret Fish
500ml - Thick Coconut Milk
I hope you will enjoy this recipe.
Let me know and comment down below.
Don't forget to SUBSCRIBE, LIKE , SHARE AND click the bell button for you to be notified every time I upload new recipes.
Thank you so much.
#rshappycookrecipes
#fiahcyrry
#fishcurrywithcoconutmilk
#malaysianindianfishcurry
Follow RS HappyCook on
Facebook page link -
Instagram page -
------------------------------------------------------
Grilled Fish with Spicy Coconut Dip Malaysian cuisine/Ikan Bakar cicah Sambal Santan by Linda Hussin
Bahan-bahan / Ingredients
1. Ikan Bakar / Grilled Fish
~ Ikan cencaru dibuang insang & perut, dibelah melintang atasnya & dibasuh / cut double side of jacket fish, thrown it's gills & guts & washed clean
~ bawang putih / garlic
~ bawang merah / red onion
~ kunyit hidup / fresh turmeric
~ cili boh / dried chilli paste
~ garam secukup rasa / salt to taste
~ gula secukup rasa / sugar to taste
~ daun pisang dibasuh & dilap bersih / washed & wiped clean banana leaf
~ minyak masak / cooking oil
2. Cicah Sambal Santan / Spicy Coconut Milk Dip
~ cili merah & cili padi / red chillies & bird's eye chillies
~ bawang merah /red onion
~ serbuk santan paket + air masak secukup nya/ packet coconut milk powder + enough boiled water
~ buah tomato / tomatoes
~ air asam jawa / tamarind juice
~ belacan bakar / baked shrimp paste
~ kerisik / toasted, grated & pounded coconut
~ air perahan limau kasturi / calamondin juice
~ gula secukup rasa / sugar to taste
~ garam secukup rasa / salt to taste
Tenggiri Masak Lemak Cili Api | மீன் சோதி | Mackerel Cooked In Spicy Coconut Gravy | VangaSamaikalam
Don’t Forget To Subscribe. It’s Free! Enjoy Watching and Trying Out Our Home Recipe on Vanga Samaikalam | Amma Samayal Food Channel
#IkanTenggiri #MackerelFish #MasakLemak #LemakCiliApi #CiliApi #chili #HomeCook #Chef #Cook #VangaSamaikalam #TamilSamayal #TamilVideo #TamilNadu #Malaysia #TamilRecipes #SamayalInTamil #TamilKitchenRecipes #halal #MalaysianRecipes #MalaysianDish #Recipe #Food #Cooking #AsianRecipes #AsianDish #FoodPorn #MalaysianSamayal #ammasamayal #BersamaSaya #WithMe #DeepavaliRecipes #DeepavaliRecipesInTamil #DiwaliRecipes #ammasamayalfoodchannel
Tenggiri Masak Lemak Cili Api | Mackerel Cooked In Spicy Coconut Gravy | Spicy Meen Sothi | காரமான மீன் சோதி | Vanga Samaikalam
Ingredients:
For Marinated Mackerel Fish:
Mackarel Fish – 500 Gm, Medium-Thin Slices
Turmeric - 1 Tsp
Salt – As Required
For The Blended Paste (Chunky Paste Not Too Smooth):
Bird’s Eye Chili (Green) – A Handful (Or Adjust According To Your Spicy Tolerance)
Onion – 1 Medium Sized, Cut Into Quad
Turmeric Alive (Kunyit Hidup) – 10 Pcs In Small Size Pieces
Ginger – 1 Inch In Size, Cut Into Small Pieces
Garlic – 5-6 Cloves, Cut Into Small Pieces
Belacan – 1 Inch Cube Or 1-2 Tbsp
Water – ½ Cup
For The Mackerel Fish Lemak Cili Api (Spicy Coconut Gracy)
Oil – As Required
Lemongrass – 2 Pieces, Lightly Pounded
Onion – 2 Large Sized, Cut In Half
Curry Leaves(1st) – A Handful
Blended Paste – Add The Paste Into The Pan, Roughly about 1 ½ cup
Coconut Milk – ½ Shell Meat of Coconut Milk (Pressed) But Diluted With Some Water (Depend On you Preference Whether You Need A Thick Or Thin Curry/Gravy)
Salt – As Required To Taste
Fried Mackerel Fish – Marinated Mackerel Fish Fried Until Golden Brown
Fried Eggplants – 2 Medium Sized Eggplants, Cut Into Wedges And Fried Until Golden Brown
Tomato – 1 Medium Sized, Cut Into Thin Wedges
Curry Leaves(2nd) – A Few Stalks
Bird’s Eye Chili (Red) – 7-10 Pcs
Social Media:
YOUTUBE:
INSTAGRAM:
PINTEREST:
Twitter:
FISH CURRY RECIPE | ROHU FISH CURRY | HOW TO MAKE FISH CURRY
Fish Curry Recipe | Fish Curry | Rohu Fish Curry | How to Make Fish Curry | Easy Fish Curry Recipe | Fish Masala Curry Recipe | Masala Fish Curry | Fish Masala | Fish Curry Indian Style | Fish Gravy | Indian Fish Curry
Subscribe to our channel:
Visit the Spice Eats Amazon page to shop a selection of our favorite appliances, products and spices used in our recipe videos
Ingredients for Rohu Fish Curry
Rohu or Catla fish pieces (around 8 nos.) - 500 - 600 gms.
Make Paste of:
- Onion, quartered, medium ones- 2 nos.
- Tomatoes, quartered, medium ones-3 nos.
- Green Chilli - 1 big or 2 small as per taste
To Marinate Fish:
- Salt- 1 tsp
- Turmeric powder-3/4th tsp
- Red Chilli Powder- 1 tsp
For the Curry:
- Ginger garlic paste- 2 tsp
- Coriander powder- 1.5 tsp
- Cumin powder- 3/4 tsp
- Red Chilli Powder- 1.5 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Coconut milk- 1 cup
- Coriander leaves, chopped- 2 tbsp
- Salt- 1/2 tsp
Oil - 3 tbsp & oil for pan-frying the fish pieces
Preparation:
- Marinate the fish pieces with salt, turmeric powder & red chilli powder. Mix well & set aside for around 30 mins.
- Make a paste of the quartered onions, tomatoes and one or two green chillies.
- Prepare coconut milk or use store-bought coconut milk.
- Pan-fry the fish pieces in 2 batches. Remove & set aside.
- Chop the coriander leaves.
Process:
- Heat oil in a kadai & add the onion-tomato-chilli paste.
- Fry on medium to low heat for around 7-8 mins.
- Add the ginger garlic paste.
- Mix & continue to fry for another 15 mins on medium heat, till the paste is cooked & has a little grainy texture. Make sure that the masala doesn’t burn or become brown in color.
- Add the red Chilli powder, Coriander powder, Cumin powder & 1/2 tsp salt and mix it well. Add a splash of water and keep frying on low for around 2 mins.
- Add coconut milk & a cup of water & cook for another 3-4 mins.
- Now gently add in the fried fish pieces, give a stir and cook covered for around 10 mins.
- Add in the garam masala powder & simmer for 2 mins before garnishing with chopped coriander leaves.
#fishcurryrecipe #fishcurry #rohufishcurry #fishmasalacurry #masalafishrecipe #catlafishcurry #spiceeats #spiceeatsrecipes
Music:
Bawal Fish Curry With Coconut Milk // Malaysian Indian Style Simple And Tasty Pomfret Fish Curry
Ikan Pais or Grilled Mackerel with Delicious Spiced Coconut Paste
Delicious Pais Ikan or Grilled Mackerel with Spiced Coconut Paste by Syiffa Rosman. It's perfect for Barbecue Sundays alone or with loved ones.
Ingredients:
1 Mackerel, cut in the middle and cleaned
5-6 keffir lime leaves, julienned
2 cups of desiccated coconut
2 medium-size onions
10 stalks bird’s eye chilies
2 tablespoons of chili paste
4 cloves of garlic
1 inch turmeric root, sliced thinly
3 stalks of lemongrass, sliced thinly
1-2 eggs
1 teaspoon of tamarind water
Salt and sugar to taste
3 tablespoons of coconut milk, optional
A few banana leaves, seared to ensure banana leaves don’t tear upon wrapping
Some oil
For the complete recipe, click the links below:
1) Malay Version:
2)
***
Follow Syiffa on her Instagram @agakagakfoodnetwork for more of her delicious recipes.
For new recipes and clever cooking techniques. Subscribe to Butterkicap on Youtube.
Never feel lonely in the kitchen again. Join us at:
butterkicap.com
facebook.com/Butterkicap
instagram.com/butterkicap
twitter.com/butterkicap
Butterkicap is where you can discover Malaysian food, gain insights, make connections, seek or immortalise precious vintage recipes and cooking methods, or tap into the rarely-talked about a Malaysian way of running a food business.