Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut fish curry (arachu vecha). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
See great recipes for Coconut fish curry (arachu vecha), Arachu Kalakki too! Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Coconut milk and curry powder combine in a sauce for chunks of white fish and diced tomato in a quick and easy stew for two. Simply serve this creamy Coconut Fish Curry with Vegetables with chopped coriander (cilantro) or parsley.
Coconut fish curry (arachu vecha) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Coconut fish curry (arachu vecha) is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Coconut fish curry (arachu vecha):
- Take Flesh of half a fresh coconut
- Get 4 shallots
- Take Turmeric
- Prepare Chilli powder
- Prepare 300 g firm white fish (we used haddock)
- Get 10 curry leaves
- Get Cherry tomatoes
- Take 1 green chilli
- Take 2 dried kudampuli
- Get Tarka topping
- Prepare 3 shallots
- Make ready Sunflower oil
- Get Chilli powder and salt
Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Add coconut milk, tomatoes, stock and allspice, bring to boil. Discard the allspice, stir in lime juice and serve sprinkled.
Steps to make Coconut fish curry (arachu vecha):
- 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 coconut milk, tomatoes, stock and allspice, bring to boil. Discard the allspice, stir in lime juice and serve sprinkled. Step by step photos for Indian Fish Coconut Curry Recipe from Entice With Spice Cookbook by Shubhra Ramineni. We earn a commission for products purchased through some links in this article. 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.
So that is going to wrap this up with this exceptional food coconut fish curry (arachu vecha) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
