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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How To make Malaysian Spiced Coconut Fish's Videos
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Bawal Fish Curry With Coconut Milk // Malaysian Indian Style Simple And Tasty Pomfret Fish Curry
'Spicy' Golden Pomfret with Coconut Milk / Cara masak Ikan Bawal Masak Lemak Cili Padi bersama Peria
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'Spicy' Golden Pomfret with Coconut Milk / Cara masak Ikan Bawal Masak Lemak Cili Padi.
Ingredients to blend
1 onion
3-5 red chilies
2 shallots
5 bird's eye chilies
1 inch ginger
3-5 cloves garlic
2 candlenuts
1/2 cup of water
Other ingredients
1 whole pomfret fish, or any
2-3 cups of fresh coconut milk (depends how much your want)
150-200g bitter gourd / bitter melon, optional
1/2 tsp fennel
1 tsp fenugreek
1 lemongrass
1/2 cup of water
1-2 tamarind slice / asam keping
1 tsp shrimp powder / paste
cooking oil
salt
Method
Heat pan with oil. Add fennel and fenugreek. Stir for few seconds. Add lemongrass and blended ingredients. Sauté till oil separate. Pour water and cook again till oil separate. Add fish, coconut milk, bitter gourd, tamarind slice, shrimp paste and salt. Close with lid and cook till done. Flip the fish in between. Garnish with red chilies and coriander leaves. Click to watch full cooking video
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KING FISH RECIPE | SURMAI FISH CURRY MASALA | VANJARAM FISH RECIPE
King Fish Recipe | Surmai Fish Curry Masala | Vanjaram Fish Recipe | Seer Fish Curry | Surmai Fish Curry | Surmai Fish Curry Recipe | King Fish Curry Recipe | Vanjaram Fish Curry | Fish Gravy Recipe | Fish Curry Recipe
Ingredients for Surmai Fish Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram)
For the Masala Paste:
- Coriander Seeds- 1.5 tsp
- Cumin Seeds- 1.5 tsp
- Kashmiri Chillies- 5
- Black Peppercorns- 8
- Tamarind Juice/Pulp- 4 tbsp
- Salt- 1/2 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
Other Ingredients:
- Grated Onion- 2 small (100 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 1.5 tsp
- Coconut Milk- 1 US cup measure
- Salt- 3/4 tsp
- Groundnut Oil or any white oil - 3 tbsp
- Coriander leaves, chopped- 3 tbsp
Preparation:
- Take thick steaks/fillets of King Fish/Surmai. Wash and pat dry. Set aside.
- Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool.
- Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked, take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour.
- To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water.
- Grate the onions and slit the green chillies.
- Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk.
Process:
- Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till onion changes colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins.
- Add the Masala paste (made in the grinder) and mix it well.
- Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates.
- Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2-3 mins till oil separates.
- Give a mix and add the King/Surmai fish steaks and give a gentle stir.
- Cover & cook on low heat for around 15 mins.
- Shake the pan gently to mix.
- Garnish with chopped coriander leaves and simmer for around 2 mins.
- Serve with white rice.
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Best Ever Kari Ikan - Indonesian Fish Curry with Coconut [Ready in 30 mins!]
Creamy coconut, tangy lemongrass and tender white fish in a vibrant yellow curry. Indonesian Fish Curry (Kari Ikan) is delicately spiced and gorgeously aromatic, ready in just 30 minutes. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
A quick curry perfect for a weeknight treat. Blend the spice paste, fry it then add your fish and let it simmer to deliciousness – all within 30 minutes!
The vibrant colours of Kari Ikan’s yellow curry base are perfect to impress guests. If you’re serving a three course meal, whip up an entrée of Indonesian corn fritters, then finish it off with bright green dadar gulung for dessert.
With a creamy coconut and turmeric base, this curry is filled with melt-in-your-mouth fish pieces simmered with kaffir lime leaves and lemongrass. It’s a quicker curry than some other types, even with cooking the spice paste from scratch.
???? Ingredients:
400 g white fish cut into 5 cm / 2 in pieces
1 lemongrass stalk cut in half, bruised
6 Thai makrut / kaffir lime leaves whole
1 cup water
1 cup coconut cream sub coconut milk
3 tbsp vegetable oil
Spice Paste (don’t worry, it’s super easy)
6 cloves garlic roughly chopped
3 large red chillis deseeded and chopped (for flavour)
2-3 small shallots roughly chopped
1 tomato chopped
3 tbsp fish sauce
1 tbsp turmeric powder
2 tsp ginger chopped or minced
2 tsp lemongrass finely sliced
2 tsp palm sugar
1 tsp ground coriander
1 tsp lime juice or tamarind paste
¼ tsp black pepper
1 pinch nutmeg
Optional:
1 – 3 small red chilli for heat (to taste)
white rice for serving
crispy fried shallots for garnish
???????? Recipe Steps:
00:00 - How to Make Indonesian Fish Curry (Kari Ikan)
00:07 - Prepare the spice paste
00:47 - Prepare and stir fry the aromatic ingredients
01:05 - Add the spice paste
01:14 - Add the fish
01:24 - Add water and bring to boil
01:32 - Add coconut milk and reduce
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Spicy Coconut Milk Fish | Spicy Fish |Ikan Masak Lemak| கார தேங்காய் பால் மீன் | Malaysian Cooking