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Indian Cuisine: White Fish Coconut Curry
Indian Cuisine: White Fish Coconut Curry

Before you jump to Indian Cuisine: White Fish Coconut Curry recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Eating Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to indian cuisine: white fish coconut curry recipe. To make indian cuisine: white fish coconut curry you only need 18 ingredients and 18 steps. Here is how you do that.

The ingredients needed to prepare Indian Cuisine: White Fish Coconut Curry:
  1. Prepare 300 grams White fish (cod, salmon, etc.)
  2. Get Marinating ingredients for the white fish:
  3. Prepare 1/2 tsp □ Turmeric
  4. Take 1 tsp □ Salt
  5. Take 1/2 tsp □ Cayenne pepper
  6. Take 1 to 2 tablespoons □ Lemon or cooking sake
  7. Take Coconut curry sauce
  8. Take 1 large Onion
  9. Get 1 tbsp Ginger
  10. You need 2 clove Garlic
  11. Use 1 Chili pepper (For spicy food lovers only)
  12. Provide 1 tsp ☆ Cumin seeds
  13. You need 1/2 tsp ☆ Clove
  14. Get 5 grains or 1/2 teaspoon ☆ Cardamon
  15. Prepare 1/2 tsp ☆ Cinnamon
  16. Prepare 1 to 2 leaves ☆ Bay leaf
  17. Provide 400 ml Coconut milk
  18. Take 1 bunch, if available Coriander leaf
Instructions to make Indian Cuisine: White Fish Coconut Curry:
  1. Wash the white fish and cut into bite sized pieces. Remove the bones thoroughly. I used cod this time, but it was also delicious when I tried with salmon.
  2. Wipe off moisture on the white fish with a paper towel, and mix it together with the □ ingredients.
  3. Wrap in plastic wrap, and let it sit in the refrigerator for about 30 minutes. It's also okay to let it sit overnight.
  4. Mince the onion, garlic, and ginger. For those who like spicy foods, vertically slice the chili pepper in half, and remove the seeds.
  5. Prepare the ingredients from ☆ on paper. That way, you toss them all into a frying pan at once. Open up the shells of the cardamom by pressing them with the side of a knife.
  6. In a deep frying pan, add 2 tablespoons of cooking oil (not listed) and heat over low heat.
  7. Add the ingredients from Step 5. If you have mustard seeds at hand, add 1/2 teaspoon, but the flavor is the same even without it.
  8. Once it becomes fragrant, add the chili pepper if you like it spicy. You can also use 1/2 teaspoon of cayenne pepper as a substitute for chili pepper.
  9. Add garlic and ginger, and stir fry over medium heat until they both turn light brown.
  10. Once the garlic and ginger turn light brown, add the onion and stir fry until it turns translucent.
  11. This will take up to about 5-10 minutes. The room will warm up in the meantime.
  12. Add all the coconut milk.
  13. Bring it to a boil, stirring well with the onion (If you have asparagus and tomatoes in your fridge, it'll also be delicious if you add them at this point.)
  14. Once it starts to boil, add the white fish resting in the refrigerator, bring it to a boil one more time, then turn it down to low heat.
  15. Cover with a lid and simmer slowly for about 10 minutes. To prevent the bottom of the pan from burning, gently stir the mixture occasionally so the fish won't fall apart.
  16. Once you make sure the fish is cooked through, stir in a teaspoon of salt and 1/2 teaspoon of sugar (not listed). Taste again and add more salt if needed.
  17. Garnish with cilantro, and it's done. Please eat hot. It's also good to squeeze a little bit of lemon if you like.
  18. This curry goes well with dal, an Indian salad, and white rice. - - https://cookpad.com/us/recipes/152113-side-dish-salad-for-indian-food

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