Red fish curry
"This red fish curry bears its name based on its color. The fish is just marinaded with salt an lime. Then all ingredients and spices are mixed with the fish and simmered on low heat in a chatty. As any curry, it’s done when the oil separates on the surface. Serve with rice and parippu, or eat with roti or naan if you like to soak up the gravy with some bread."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Step 1/6
- 233⅓ g Red fish
- ⅓ tbsp lime juice
- ⅓ tsp salt
Cut fish into pieces and marinade with salt and lime juice for 30min.
Step 2/6
- ⅓ onion
- ⅔ tomatoes
- ⅓ chili pepper (green)
- ⅓ sprig curry leaf
- ⅓ pandan leaf
While marinading the fish, chop onion, tomatoes and slice chili pepper, add curry leaves and pandan leaf.
Step 3/6
- ⅓ tbsp unroasted curry powder
- ⅓ tsp cayenne pepper
- ⅓ tsp salt
- ⅛ tsp fenugreek
Prepare spices: salt, cayenne pepper, curry powder, fenugreek.
Step 4/6
- ⅓ tsp salt
- ⅓ tbsp lemon juice
- 133⅓ ml coconut milk
Wash the fish and transfer it to a chatty with all prepared ingredients and spices. Add lemon juice and coconut milk. Mix gently and bring to a boil.
Step 5/6
Cook on low heat until fish is done and oil separates on the surface, about 20min.
Step 6/6
You can tell that it’s done when the gravy takes on a little mir brownish color and you can see an oil layer on top.
Enjoy your meal!
