Whenever I fry fish I always think of how to use that oil with which the fish is fried, which contains all the goodness and tastes very yummy ! When I talk about frying, by now you must have guessed that its not deep frying but frying in less oil. At last I found a way to use the oil and still make you feel not unhealthy ! A simple change in preparation will give you all the flavour.

Preparation time : 15 mts

Cooking time : 20 mts

Serves : 4

Ingredients for frying:

• 7 – 8 small fish preferably sardines, small mackerel etc..
• 2 stems curry leaves
• I small onion diced
• few fenugreek seeds
• 2 green chillies slit in the middle to reduce the heat
• 3 table spoon coconut oil
• 1/2 cup water

Dry powdered spices :

• 1/8 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp corse black pepper
• 1/4 tsp salt

Ingredients for grinding :

• 1/2 cup fresh grated coconut
• 1/8 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp coriander powder
• 1 small lime size tamarind / 1 table spoon tamarind pulp
• 1/4 cup water

Method :

• Mix all the dry powdered spices using 2 table spoons of water and coat on both sides of the fish and keep it aside for sometime or in the fridge overnight.
• Heat oil in a pan and fry the fish to crisp up the outside, turning once.
• Add curry leaves on top of it.
• 
• By the time fish is frying grind all the ingredients for grinding using 1/4 cup of water and add to the fried fish.
• 
• Add 1/2 cup more water along with the salt and carefully mix the mixture.
• Cook till the water reduces to half it’s measure or to your desired consistency.
• 
• Once the water reduced, sprinkle some more curry leaves.
• 

Fried fish curry in coconut gravy

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

A delicious fish curry using fusion technique with less effort !

Author: Seema Nair

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

• 7 - 8 small fish preferably sardines, small mackerel etc..
• 2 stems curry leaves
• I small onion diced
• few fenugreek seeds
• 2 green chillies slit in the middle to reduce the heat
• 3 table spoon coconut oil
• ½ cup water
• Dry powdered spices :
• ⅛ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp red chilli powder
• ¼ tsp corse black pepper
• ¼ tsp salt
• Ingredients for grinding:
• ½ cup fresh grated coconut
• ⅛ tsp turmeric powder
• ½ tsp red chilli powder
• ¼ tsp coriander powder
• 1 small lime size tamarind / 1 table spoon tamarind pulp
• ¼ cup water

Instructions

1. Mix all the dry powdered spices using 2 table spoons of water and coat on both sides of the fish and keep it aside for sometime or in the fridge overnight.
2. Heat oil in a pan and fry the fish to crisp up the outside, turning once.
3. Add curry leaves on top of it.
4. By the time fish is frying grind all the ingredients for grinding using ¼ cup of water and add to the fried fish.
5. Add ½ cup more water along with the salt and carefully mix the mixture.
6. Cook in low fire till the water reduces to half it's measure or to your desired consistency.
7. Once the water reduced, sprinkle some more curry leaves.

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