Hot & sour Fish coconut curry
Hot & sour Fish coconut curry

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hot & sour fish coconut curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Hot & sour Fish coconut curry is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Hot & sour Fish coconut curry is something which I’ve loved my entire life.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hot & sour fish coconut curry using 24 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Hot & sour Fish coconut curry:
  1. Get 10-12 fish pieces of Indian Salmon (Rawas)
  2. Prepare Marinate:
  3. Make ready 2 tsp turmeric powder
  4. Get to taste salt
  5. Take 2 lemons juice
  6. Get 2 tsp ginger garlic paste
  7. Prepare 1 egg beaten
  8. Take 10-12 dried red chillies
  9. Get grind to smooth paste:
  10. Make ready 5 garlic cloves
  11. Make ready 2 onions roughly chopped
  12. Prepare 1 ginger peeled
  13. Take as needed Few stalks fresh lemongrass
  14. Get 1 cup fresh mint leaves
  15. Make ready 4-5 lime leaves
  16. Get to taste salt
  17. Make ready 1 tsp black pepper powder
  18. Get 300 ml coconut milk
  19. Prepare for gravy:
  20. Take 150 ml tomato puree
  21. Take 2 tsp tomato ketchup
  22. Take 2 tsp tamarind paste
  23. Take 4-5 curry leaves
  24. Take 1/2 cup fresh cream

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Instructions to make Hot & sour Fish coconut curry:
  1. Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
  2. In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
  3. Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
  4. In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
  5. Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
  6. Serve hot with steamed rice

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