Indian Fish Coconut Curry

Was suppose to make two different fish recipes this weekend but kinda messed up one of them because I am not a chef and I am not a pro AND its okay failures happen you should not feel bad but just kill yourself and get over with it.

This recipe was suggested by the very amazing Elia Rathore and I've been wanting to make it for quite some time because it has two of my favorite ingredients FISH and COCONUT MILK.

Judging by the ingredients you can hint that it might be a Thai recipe but no this is an Indian originated recipe and it's called Indian Fish Coconut Curry. Taste wise this is very rich in flavour, mild and creamy.

The fish I have used here is Red Snapper.

I'll recommend that you have this with boiled basmati rice and you'll slove how the fish melts in your mouth with all the flavor of coconut milk and spices.

Ingredients:

500 grams fish cut in 2 inch long cubes

1 cup coconut milk

1/4 cup water

1 onion finely chopped

1 full ripe tomato diced in cubes

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon black pepper

1-2 green chilies sliced in half

Easy as the ingredients look there is really no challenge in cooking it except you have to be careful with the fish.

You start of with heating 2-3 tablespoons of oil in a pan on medium heat. Add onions and ginger garlic paste.

Saute for 5 minutes till it becomes fragrant. You can lower the heat if its burning because this is the base masala for this curry and WE HAVE TO SAVE IT FROM BURNING.

Cook it for five minutes.

Add tomato now and crush the tomato cubes with your spatula. Cook it till it gets tender and is infused with the onion.

Add salt, pepper, red chili powder, garam masala, coconut milk and water.

Turn the heat to medium high.

Stir to combine it well and bring the mixture to a good boil.

Add the fish now and let it cook for 4-6 minutes.

Do not stir or even if you want to (you miserable impatient mortal) do it carefully and do not break the fish.

Add the slit green chili to it as well.

Indian Fish Coconut Curry is ready.

You can also have it with roti or chapati but OH MY GOD RICE TAKES IT TO THE NEXT LEVEL.

Ladies and gentlemen, everything is fair in fish and war. I present you all Indian Fish Coconut Curry.

Kashmiri Fish Curry

Winters have just started to hit me to a point where I have no option but to hide behind a blanket all day and everyday like I'm a rich millionaire but I really need to get out of the blanket and make some money because I am broke.

I don't even know why I said what I said above but this is fish season whether you like it or not I will give you a fish recipe and this time from Kashmir.

This recipe is called Kashmiri Fish Curry and though you'll see that it is cooked in many different ways if you try to search for the recipe I here by do not claim that this one is authentic or accurate by any means.

Ingredients:

500 gram boneless fish (I used red snapper) cut in cubes

2 medium onions finely chopped

4 medium tomatoes finely chopped

1 piece of ginger finely chopped

10 cloves of garlic finely chopped

1/2 cup yogurt

1 teaspoon salt

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric

1/2 teaspoon amchur or khatai powder

1/2 teaspoon coriander powder

2 green chilies thinly sliced

7 cashews (grinded plus add water to make paste)
chopped cashew and coriander leaves for garnish

1/4 cup oil

Heat oil on medium high heat in a non-stick pan.

Put chopped onions, ginger and garlic in it and fry until they are brown.

Now you gotta add salt and rest of the masalas like you add masala to family politics and gossip about others.

After you add the masalas, grind the cashews make a paste of it by adding a little water and add it to the pan.

Mix the masalas well and add chopped tomatoes.

Fry the tomatoes for 3-4 minutes and then add yogurt and let it cook until the oil starts to come above.

Then add the green chilies.

Now its time you enter the fish in the dish but you should keep in mind that the fish should be dry before you cook it or else it will break as fish meat is very delicate after it gets cooked and its nearly effortless to break it like its effortless to break hearts.

Add the fish and let it cook on medium heat.

Give a gentle stir to see if all the fish is cooked.

Then cover it and cook it on low heat for 2-4 minutes.

Kashmiri Fish Curry is read to be served now.

Garnish it with chopped cashews and coriander leaves.

Ladies and gentlemen, I give you from my mother land Kashmiri Fish Curry.