This curry requires no grinding, ready in minutes, prepared with spice powders and coconut milk powder. Coconut cream or coconut milk can be used instead of the coconut milk powder. I have been preparing this curry for years now after we migrated to Canada and came across coconut cream at the grocery stores. An easy preparation that comes in handy when trying to juggle a full-time job, family, household chores or on a day for quick and easy meals. A delicious curry served over rice that is enjoyed by the family and often rated 10 out of 10 by my two sons.
The fish is cut into pieces, washed and seasoned with salt. Onion is sautéed in oil till translucent along with curry leaves, followed by garlic and tomato. The spice powders, coconut milk powder are combined with the onion tomato mixture followed by tamarind water. When the gravy comes to a boil, green chillies and fish are added which provides the flavour. Sliced green chillies impart a pleasant aroma and subtle heat. An amazing, mildly spiced curry that is perfectly balanced with the sweetness from the coconut milk powder, sourness from the tomato and tamarind with a delightful fish flavour. This curry comes together in minutes without any grinding, slogging or sweating.
A delicious, aromatic curry is not only tasty but great for your health too. To know more about the hot healing properties of curry, read at the following link: http://fridaymagazine.ae/features/health/hot-healing-why-curry-is-good-for-your-health-1.1260410
The fish is cut into pieces, washed and seasoned with salt. Onion is sautéed in oil till translucent along with curry leaves, followed by garlic and tomato. The spice powders, coconut milk powder are combined with the onion tomato mixture followed by tamarind water. When the gravy comes to a boil, green chillies and fish are added which provides the flavour. Sliced green chillies impart a pleasant aroma and subtle heat. An amazing, mildly spiced curry that is perfectly balanced with the sweetness from the coconut milk powder, sourness from the tomato and tamarind with a delightful fish flavour. This curry comes together in minutes without any grinding, slogging or sweating.
A delicious, aromatic curry is not only tasty but great for your health too. To know more about the hot healing properties of curry, read at the following link: http://fridaymagazine.ae/features/health/hot-healing-why-curry-is-good-for-your-health-1.1260410
Super-Quick Fish Curry
(Serves 6)
Ingredients:
1/2 kg firm-fleshed fish (cut into pieces) or 400 gms shrimps (peeled and deveined)
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
4 large garlic cloves (finely chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1/4 cup Maggi coconut milk powder or 1 can (400 ml) coconut milk or 100 gms of pure creamed coconut
1 1/2 cups light tamarind water (not thick pulp)
1 sprig of curry leaves
1/2 bouillon cube
2 tablespoons oil
salt
Method:
Wash fish pieces and season with salt. Keep aside.
On medium flame, heat a pan with oil and add the curry leaves with onion. Fry till onion is soft and then stir in the garlic followed by the tomato.
When tomato pieces are pulpy, add the turmeric powder, chilli powder, coriander powder, cumin powder and coconut milk powder. On low heat, cook the powders well and then add tamarind water.
Let the gravy come to a boil on medium flame and then add the green chillies, bouillon cube along with the fish. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Taste for salt and if required, add some. Do not stir or move the fish around with a spoon but gently swirl the pan. Check the seasoning and add salt if needed.
(The fish will release some moisture but if you find the consistency of the gravy to be thick, then add some warm water. I prepared the gravy with just the 1 1/2 cups tamarind water. If using canned coconut milk instead of coconut milk powder, then reduce tamarind water to 1 cup.)
Serve fish curry over rice with some steamed or cooked vegetables.
Note:
(Serves 6)
Ingredients:
1/2 kg firm-fleshed fish (cut into pieces) or 400 gms shrimps (peeled and deveined)
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
4 large garlic cloves (finely chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1/4 cup Maggi coconut milk powder or 1 can (400 ml) coconut milk or 100 gms of pure creamed coconut
1 1/2 cups light tamarind water (not thick pulp)
1 sprig of curry leaves
1/2 bouillon cube
2 tablespoons oil
salt
Method:
Wash fish pieces and season with salt. Keep aside.
On medium flame, heat a pan with oil and add the curry leaves with onion. Fry till onion is soft and then stir in the garlic followed by the tomato.
When tomato pieces are pulpy, add the turmeric powder, chilli powder, coriander powder, cumin powder and coconut milk powder. On low heat, cook the powders well and then add tamarind water.
Let the gravy come to a boil on medium flame and then add the green chillies, bouillon cube along with the fish. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes. Taste for salt and if required, add some. Do not stir or move the fish around with a spoon but gently swirl the pan. Check the seasoning and add salt if needed.
(The fish will release some moisture but if you find the consistency of the gravy to be thick, then add some warm water. I prepared the gravy with just the 1 1/2 cups tamarind water. If using canned coconut milk instead of coconut milk powder, then reduce tamarind water to 1 cup.)
Serve fish curry over rice with some steamed or cooked vegetables.
Note:
- On cooling, after a couple of hours, the curry tends to thicken and solidify. Heat on low flame and adjust consistency by adding some water.
