We can use any variant of fish but boneless and fresh fish tastes great. When we use coconut milk we get the sweet flavor but we can adjust the number of chilies to make Spicy Fish Curry Recipe.
In my previous posts, I have mentioned how to make Andhra style chepala pulusu with tamarind. People who don’t like to eat sweet flavor they can use this as it has a spicy and tangling flavor. Usually, fish recipe made using tamarind pulp tastes great after 6-12 hours of preparation. This variant must be consumed on the same day.
Instead of tamarind pulp we have added vinegar to give a light touch of tangling flavor, we can even substitute vinegar with lemon extract.
Fish Curry Recipe, Fish Curry with Coconut Milk, Spicy Fish Curry Recipe
- Boneless fish - 12 fillets
- Mustard seeds - 1 tsp.
- Garlic chopped - 8 cloves
- Ginger finely chopped lengthwise – 1 one inch size
- Green chilies - 6
- Onions grated - 150 gms.
- Curry leaves – half bunch
- Tomatoes pureed & strained 3 nos.
- Turmeric powder – ½ tsp.
- Coconut milk - 2 cups
- Vinegar - 1 tsp.
- Coriander leaves - 1 tsp.
- Oil - 2 tsp.
- Salt to taste
How to Make Fish Curry Recipe:
- Heat oil in a non-stick pan over medium heat, add mustard seeds.
- When you notice mustard seeds spluttering add ginger and garlic. Stir for a while.
- Add green chillies and onions and sauté until golden brown.
Tip: Slit green chillies into lengthwise and remove all seeds
- Add curry leaves, turmeric powder and tomatoes. Cook for 3 minutes
- Add coconut milk and bring the whole mix to boil.
- Add fillets, vinegar and salt. Cover with the lid and let it cook on low flame
Note: Try to stir the mix with gentle hand once or twice not more than that. Fillets may break if you stir more.
- Fish curry is ready. Garnish with coriander leaves. It is best served with steamed rice.