Coconut fish curry (arachu vecha)
Coconut fish curry (arachu vecha)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, coconut fish curry (arachu vecha). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Following that practice I too am a big fan of small fish curry or fry. Sadly I can't enjoy here in Singapore that kind of practice so I try to utilize maximum When boiled, add fish pieces. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime.

Coconut fish curry (arachu vecha) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Coconut fish curry (arachu vecha) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coconut fish curry (arachu vecha):
  1. Make ready Flesh of half a fresh coconut
  2. Take 4 shallots
  3. Get Turmeric
  4. Prepare Chilli powder
  5. Prepare 300 g firm white fish (we used haddock)
  6. Get 10 curry leaves
  7. Get Cherry tomatoes
  8. Get 1 green chilli
  9. Prepare 2 dried kudampuli
  10. Get Tarka topping
  11. Take 3 shallots
  12. Make ready Sunflower oil
  13. Take Chilli powder and salt

Heat oil in a non-stick pan and fry onions till soft and transparent. Similar Recipes, Goan Fish Curry Anchovies Fish Curry Sardine Fish Curry Chettinad Fish Curry Malabar Fish Curry Mackerel. The salmon is poached in a simple coconut Thai curry sauce. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger.

Steps to make Coconut fish curry (arachu vecha):
  1. Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste.
  2. Prepare other ingredients and cut fish into matchbox sized pieces.
  3. Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more.
  4. Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving.

The Fish Coconut Curry recipe out of our category Stew! Season with soy sauce and lime juice to taste. Serve garnished with the cilantro leaves. This triple-tested coconut fish curry brings the delicious taste of India to your dinner party table. If you are reconstituting powdered or creamed coconut, make it up to the consistency of single cream.

So that is going to wrap this up with this exceptional food coconut fish curry (arachu vecha) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!