Fish Curry in Ginger and Coconut Milk Sauce, Quick fish curry

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch. Its getting hot and very humid these days in Hong Kong and I have no energy to sweat it out for long hours in the kitchen after a long day. This fish curry in coconut milk makes it for an easy week night dinner. Its packed with subtle flavor and its very aromatic. There are two main ingredients in this dish. Ginger and coconut milk. I think they are best friends. There are very few ingredients in this recipe and its a perfect recipe for beginners.

We will be using coconut oil for this recipe. Understand that there are few ingredients in this recipe and the top flavors are that of ginger and coconut. Coconut oil works very well in this recipe giving a very mild subtle aroma and taste. Heat oil in the pan. Add in the ginger and curry leaves. Curry leaves, ginger, coconut oil – it doesn’t get any more south Indian than this. Fry the ginger and curry leaves for a minute. The aroma of ginger fried in oil will fill your kitchen.

Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft. No need to brown the onions.

Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is used for spiciness and turmeric is for the color. Add more green chillies if you want a fiery curry. Fry till the tomatoes are cooked and the mixture is almost dry.

Add in a cup of water and a cup of coconut milk. If using home made coconut milk, add in second coconut milk. Here is how to do fresh coconut milk at home.. You can use canned coconut milk too. Mix well and let it simmer to a boil.

Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.

Switch off the flame and serve the fish curry hot with rice, appam or idiyappam. One of the most easiest and the tastiest curries ever.

Fish Curry in Ginger and Coconut Milk Sauce

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Easy fish curry in a rich coconut milk sauce with ginger and curry leaves. A very flavorful curry that goes so well with aapam and idiyappam.

• Total Time: 30 mins
• Yield: 3 servings 1x

Ingredients

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• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish filet (I used cat fish today)

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Instructions

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Curries
• Cuisine: South Indian