Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, coconut fish curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Add the curry powder and sugar, and keep stirring. I used monkfish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience.

Coconut fish curry is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Coconut fish curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have coconut fish curry using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut fish curry:

1. Prepare 1/2 kg boneless fish, cut into pieces
2. Prepare 2 medium tomatoes, chopped
3. Prepare 1 onion, chopped
4. Take 1/2 teaspoon garlic, minced
5. Prepare 1/2 teaspoon ginger, minced
6. Prepare 2 green chilli, chopped
7. Make ready 1 capsicum, chopped
8. Take 1/2 cup coconut cream
9. Prepare 1/4 cup coconut milk
10. Make ready 1 unripe mango, grated (you can use tamarind paste)
11. Take 1/2 tablespoon tomato paste
12. Get 1/2 teaspoon turmeric
13. Prepare 1/2 teaspoon paprika
14. Get 1/2 teaspoon garam masala
15. Prepare 1/2 teaspoon fish masala
16. Make ready 1 tablespoon cooking oil
17. Take to taste Salt
18. Take Coriander for garnish

Stir and cook for another minute, adding a splash of water to prevent them sticking. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Heat the oil in a skillet over medium-high heat.

Instructions to make Coconut fish curry:

1. Boil the fish on medium heat for 5 mins.
2. On medium heat, in a large cooking pan, put cooking oil and onions. Cook until golden brown. - - Add tomatoes, mango, garlic, ginger, salt, turmeric, paprika, and fish masala. Cook until the tomatoes are soft and mashy.
3. Add coconut milk and stir well.
4. Add the preboiled fish (without the broth) and capsicum in to the pan, and gently stir well making sure not to break the fish. Let it cook for 5 minutes. Adjust salt if need be. - - You can add some fish broth if the curry is too thick.
5. Add coconut cream and mix carefully. Let it simmer for 15-30 secs and turn off the heat.
6. Serve warm with rice, chapati, or naan bread. - - Enjoy🌹

Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Since settling on this wonderful fish curry formula, I now make sure I keep on hand a can of coconut milk, a jar of whole peeled tomatoes, and fish fillets in the freezer at all times (the spices, onions, and fresh ginger I always have around), and I throw the curry together almost on a weekly basis. India has lots of coastline, so it's no surprise that fish and seafood are common ingredients in Indian curries. Goa, the smallest state in India, located on the western coast, is no exception. In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice.

So that’s going to wrap it up with this special food coconut fish curry recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!