Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut fish curry (arachu vecha). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Following that practice I too am a big fan of small fish curry or fry. Sadly I can't enjoy here in Singapore that kind of practice so I try to utilize maximum When boiled, add fish pieces. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime.
Coconut fish curry (arachu vecha) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Coconut fish curry (arachu vecha) is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut fish curry (arachu vecha):
- Get Flesh of half a fresh coconut
- Prepare 4 shallots
- Get Turmeric
- Prepare Chilli powder
- Get 300 g firm white fish (we used haddock)
- Take 10 curry leaves
- Prepare Cherry tomatoes
- Prepare 1 green chilli
- Prepare 2 dried kudampuli
- Make ready Tarka topping
- Make ready 3 shallots
- Prepare Sunflower oil
- Prepare 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 the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Taste for seasoning, adding a squeeze more lime to the sauce if you like.
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.
Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Spice up your fish dishes with our Thai Coconut Curry and fish recipe! Aromatic with garlic and ginger, this Keto Thai Coconut Curry with Fish is as delicious as it is healthy.
So that is going to wrap it up with this exceptional food coconut fish curry (arachu vecha) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
