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Friday, June 22, 2012

Fish in Coconut Gravy

Here it is weekend and this is one of the favourite curries we have with steaming hot rice. I love this combination for the flavour of coconut, the tanginess of kudam puli (gamboge) and the spices. My mom and my mil don't make this often, but I try this here on most weekends. It is creamy, not that spicy and full of flavours. Have a great weekend

You need
  1. Fish - 500 gms (I used kingfish)
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Garlic - 2 cloves
  5. Ginger - 1 small piece
  6. Grated coconut - 1 cup
  7. Chilli powder- 2 tsp
  8. Coriander powder - 2 tsp
  9. Turmeric powder - 1/2 tsp
  10. Coconut oil (for sauteeing and for final stage)
  11. Kudam puli (gamboge) - 2 pieces

  • Grind together all ingredients from 6 to 9 into a very fine paste adding water
  • In a vessel heat oil and add mustard seeds
  • Once it starts spluttering, add fenugreek seeds
  • Add chopped ginger and garlic.
  • Saute until they turn light brown.
  • To this add the above coconut paste. If it is thick add water. 
  • Add salt to taste
  • Wash kudam puli and tear it into small pieces. Add to the gravy.
  • Once the gravy starts simmering, put the fish pieces. Cover and cook on low flame for 20 minutes. 
  • After 20 minutes drizzle a little coconut oil on top. Switch off and keep covered for 5 minutes.
  • Serve with rice. 


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