Goan Coconut Milk Kingfish Curry

The Goan Coconut Milk Kingfish Curry is a mildly spiced curry. The kingfish [Seer Fish] goes very well with this light curry and is best served with hot rice. This is a children and senior friendly curry 😉

Serves: A Family of Four

Prep. Time: 20 Mins.

Cooking Time: 10 to 12 Mins.

Ingredients:

[ Standard Measure – 1 cup = 250 ml.]

• King Fish (slices) – 400 to 500 gms.
• Onion (sliced) – 1 medium
• Tomato (sliced) 1 small
• Green Chillies (slit) – 2 to 3
• For the Spiced Coconut Milk:
  • Coconut (grated) – 1 medium (1 ½ cup – grated)
  • Tamarind – 1 small marble sized ball
  • Jeera [Cumin] Seeds – ½ tsp.
  • Corriander Seeds – 2 tsp.
  • Garlic – 3 cloves
  • Red Kashmiri Chillies (deseeded) – 6 to 8
  • Turmeric – 1 tsp.
• Oil – 1 tbsp.
• Sugar – ½ to 1 tsp.
• Salt – 1 tsp.

Step 1:      Wash the fish slices, drain well and apply 1 ½ tsp. salt to the slices and leave aside for 20 minutes.

Step 2:     Grind all the ingredients for the spiced coconut milk to a fine paste with 2 ½ cups water. Extract the spiced coconut milk from the ground masala paste using a fine mesh sieve.

Step 3:     Heat 1 tbsp. oil in a vessel and fry the onion till soft. Add the tomato and sauté for a minute. Add the spiced coconut milk, sugar and 1 tsp. salt and bring it to a boil on medium heat.

Step 4:     Once the curry comes to a boil, add the fish slices and cook covered on low heat for 6 to 7 minutes. Later add the green chillies. Take the vessel off the heat and swirl gently to mix. Cover the vessel and switch off the heat. Let the curry rest for 5 minutes before serving.

Tip:

• Good colour to the curry = Good quality red chillies.