Yellow Snapper Indian Fish Curry | Using Coconut Milk | with step by step photos and video. A traditional spicy curry made with fresh shallots, tomatoes, spices and coconut milk. Make the delicious, easiest, and flavourful fish curry using this step by step recipe.
Fish curry is quite a staple dish in most of the Asian countries. It is made in various ways using locally produced spices and herbs. It’s quite true that we Indians love to make complicated curries with lots of different spices. Truth be told, we love playing with spices. And I love creating new blends, combinations, and exciting spice mixes.
Which fish is best for Indian fish curry?
Being blessed with a long coastline, India is home to a brilliant variety of fish. There are so many different varieties of fish in the market, it’s easy to confuse one for the other. It’s only when you get down to cooking them do you realise that each has a unique flavour profile and cooking technique. I list down here some of the common fishes used in everyday cooking. Further, you can check out so many varieties and names of fish in this link.
- King Fish
- Sea Bass
- Pearl Spot,
How to make yellow snapper Indian fish curry?
Yellow Snapper Indian Fish Curry | Using Coconut Milk | with step by step photos and video. Such a delicious fish curry using coconut milk. Let us have a look at some of the ingredients that gives this curry the authentic taste. First of all, the main ingredient used in this dish is kokum(Kudampuli), that gives that sour taste. Another main ingredient used is the coconut milk. Try to use freshly extracted coconut milk for the recipe. Finally, do use coconut oil for that authentic taste.
Furthermore, I would like to highlight our other fish recipe collections.
Yellow Snapper Indian Fish CurryCourse: SidesCuisine: IndianDifficulty: Easy
Yellow Snapper Indian Fish Curry | Using Coconut Milk | with step by step photos and video. A traditional spicy curry made with fresh shallots, tomatoes, spices and coconut milk.
1 Kg Yellow Snapper Fish
3 Kudampuli / cocum Pieces
10 to 12 Shallots (Chopped)
Finely Chopped Ginger
5 to 6 Garlic Pods
1/2 tsp Turmeric Powder
3 tsp Chilli Powder
3 tsp Coriander Powder
2 tbsp Fish Masala
3 to 4 Green Chilies
1/2 tsp Cumin Powder
2 cup of second and third extracted coconut milk
1 Medium Tomato
Fresh Curry Leaves
Salt as needed
1 tbsp Coconut Oil
3/4 cup 1st Extracted Coconut Milk
- For Tempering
11/2 tbsp Coconut Oil
1 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
2 Finely Sliced Shallots
- Firstly, clean and wash 1 kg yellow tail snapper fish or any other fish of your choice. Cut it into medium pieces.
- Now, soak 3 medium size pieces of kudampuli in water and keep aside.
- Take a clay pot. Add chopped shallots, finely chopped ginger, 5 to 6 garlic pods, 1/2 tsp Turmeric Powder, 3 tsp Kashmiri Chilli Powder, 3 tsp Coriander Powder, 2 tbsp Fish Masala, and 3 to 4 Green Chilies, and soaked kudampuli.
- Mix them using your fingers.
- Add salt for the curry and also 1/2 tsp freshly ground cumin powder.
- Add in 2 cups of second & third time extracted coconut milk.
- Mix well and check for saltness.
- Keep it on the flame. Add some curry leaves and 1 tbsp coconut oil.
- Allow it to boil for 5 minutes.
- Add the cleaned fish pieces one by one. Place 1 medium size tomato in round cut.
- Cover and cook over medium flame for 10 minutes.
- Carefully mix the curry and add further, add 3/4 cup of freshly extracted first coconut milk.
- Mix and keep over low flame for 2 minutes.
- Cover and Remove the pot from flame.
- For tempering, heat a pan. Add 11/2 tbsp coconut oil. Crackle 1 tsp Mustard Seeds and 1/4 tsp Fenugreek Seeds.
- Add finely Sliced Shallots. Fry until golden brown and add some fresh curry leaves.
- Add the hot temper into the fish curry.
- Mix and serve the curry with hot rice.
- Try to use coconut oil for the traditional taste.