How to Cook Delicious Coconut fish curry (arachu vecha) delicious & tasty!

Cooking could be among the oldest skills worldwide. That does not suggest that there are any type of limitations to the expertise readily available for the cook thinking about raising his/her abilities. Also the finest cooks, even professionals, can constantly discover brand-new dishes, approaches and also strategies to enhance their kitchen area skills, so lets try this Coconut fish curry (arachu vecha) recipe, we hope you like it.

Fish Molee - Kerala Style Fish Curry with Coconut MilkCooking Curries. fish, coconut milk, red onion, garlic cloves, fish fillets, curry leaves. A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.

You need to prepare Flesh of half a fresh coconut.
You need shallots.
Use Turmeric.
Provide Chilli powder.
Provide firm white fish (we used haddock).
You need to prepare curry leaves.
Provide Cherry tomatoes.
You need green chilli.
You need dried kudampuli.
Use Tarka topping.
Prepare shallots.
You need Sunflower oil.
You need Chilli powder and salt.

Short Tips:

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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..
Prepare other ingredients and cut fish into matchbox sized pieces..
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..
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..

Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. Delicious sprinkled with coriander & toasted almonds. This coconut fish curry is quick, light, creamy, nutritious, and altogether delicious. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic.

Take these Coconut fish curry (arachu vecha) recipe ideas and use them as well as perhaps even experiment while you are at it. The kitchen area is a terrific area to attempt new things with the appropriate assistance.

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