Easy Fish Curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Turmeric Powder||1 tsp|
|ALCO Cinnamon Stick||2 inches|
|ALCO Red Chili Powder||1/2 tsp|
|ALCO Kasoori Methi (dried fenugreek leaves)||1/2 tsp|
|Tamarind paste||2 tsp|
|Garlic & ginger paste||3 tsp|
|Coconut milk||3 x 400 ml|
|Coconut oil||4 tbsp.|
|Monkfish tails (skinned and boned)||1kg|
- Peel and roughly chop the onions. Soak the fenugreek leaves in a tablespoon of hot water. In a large wok or saucepan, bring the oil to heat on high. When it sizzles around a hot spoon, toss in the cinnamon stick, chopped onions and ginger garlic paste and sauté for 10 minutes until the onions are soft and golden.
- Next, add the curry leaves, ALCO Turmeric Powder and ALCO Red Chili Powder and sauté for another five minutes.
- Then stir in the coconut milk, tamarind paste and ALCO Kasoori Methi (along with the water they are soaking in) and cook for about 10 minutes on a medium to low heat.
- Meanwhile, cut the monkfish into large bite-sized cubes. When the time is up on the curry, drop the pieces in, cover and simmer for a couple of minutes until the fish turns opaque white and oil floats to the surface of the curry. Serve Kerala style Fish Curry immediately with steaming hot basmati rice.
- You can make the sauce well in advance, freeze it for a month or store it in the fridge in an airtight container for up to day days, dropping the monkfish in just before you serve it.
- Recipe By Mallika Basu