The Goan Coconut Milk Kingfish Curry is a mildly spiced curry. The kingfish [Seer Fish] goes very well with this light curry and is best served with hot rice. This is a children and senior friendly curry 😉
Serves: A Family of Four
Prep. Time: 20 Mins.
Cooking Time: 10 to 12 Mins.
[ Standard Measure – 1 cup = 250 ml.]
- King Fish (slices) – 400 to 500 gms.
- Onion (sliced) – 1 medium
- Tomato (sliced) 1 small
- Green Chillies (slit) – 2 to 3
- For the Spiced Coconut Milk:
- Coconut (grated) – 1 medium (1 ½ cup – grated)
- Tamarind – 1 small marble sized ball
- Jeera [Cumin] Seeds – ½ tsp.
- Corriander Seeds – 2 tsp.
- Garlic – 3 cloves
- Red Kashmiri Chillies (deseeded) – 6 to 8
- Turmeric – 1 tsp.
- Oil – 1 tbsp.
- Sugar – ½ to 1 tsp.
- Salt – 1 tsp.
Step 1: Wash the fish slices, drain well and apply 1 ½ tsp. salt to the slices and leave aside for 20 minutes.
Step 2: Grind all the ingredients for the spiced coconut milk to a fine paste with 2 ½ cups water. Extract the spiced coconut milk from the ground masala paste using a fine mesh sieve.
Step 3: Heat 1 tbsp. oil in a vessel and fry the onion till soft. Add the tomato and sauté for a minute. Add the spiced coconut milk, sugar and 1 tsp. salt and bring it to a boil on medium heat.
Step 4: Once the curry comes to a boil, add the fish slices and cook covered on low heat for 6 to 7 minutes. Later add the green chillies. Take the vessel off the heat and swirl gently to mix. Cover the vessel and switch off the heat. Let the curry rest for 5 minutes before serving.
- Good colour to the curry = Good quality red chillies.