Name: Fish in Coconut Gravy (Fish in a rich and creamy coconut-milk sauce)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 green chiles, stemmed and slit; 1 pound (500 grams) pomfret, cleaned and cut crosswise into ½-inch-thick (1-cm-thick) pieces (see Note); ½ teaspoon ground turmeric; 2 tablespoons vegetable oil; 1 small tomato, diced; 1 medium red onion, diced; 1 teaspoon table salt; ½ teaspoon fresh ginger paste; 1 tablespoon tamarind pulp; ½ teaspoon fresh garlic paste; 1½ teaspoons red chile powder; 2 tablespoons chopped fresh cilantro; ¼ teaspoon ground roasted cumin; 2 cups (400 ml) thick coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This simple fish curry is prepared with ingredients that are almost always found in Indian kitchens and is excellent served with steamed rice. I like the no-fuss method of preparation.

Ingredients

1 teaspoon table salt
½ teaspoon fresh ginger paste
½

Asia
India
Fish course
Pescatarian
Spicy
Gluten-free

Method

In a large bowl, stir together the salt, ginger paste, garlic paste, tamarind pulp, and turmeric. Add the fish and toss to coat. Set aside to marinate for 20 minutes.
Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the chiles and onion, and sauté for 7 to 8 minutes or until the onion is transluce

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Fish in Coconut Gravy

Fish in a rich and creamy coconut-milk sauce

Ingredients

Method

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