Friday, 6 June 2014

Fish in Creamy Coconut Gravy

A tasty, aromatic fish curry made with tamarind and coconut milk based Gravy. This gravy is mildly spiced, very thick , rich and has sweetness from coconut milk.





  • 500 Grams any fish of your choice ( I used Barramundi / Koduva)
  • 2 Tablespoon Sesame Seed Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Fenugreek seeds
  • 1 Sprig of curry leaves
  • 5 Garlic cloves crushed and then chopped finely
  • 10 Shallots
  • 1 Large Ripe tomato Pureed
  • 2 Tablespoon Coriander poweder
  • 1 Teaspoon Red Chilli powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Cup Tamarind Extract
  • 1 Cup Thin Coconut Milk ( If you are using canned coconut milk, mix it with equal amount of water to get thin milk)
  • 1/4 Cup Thick Coconut Milk
  • Salt to taste
  • 1 Tablespoon Chopped cilantro leaves for garnish


1. In a pan over low flame,  add sesame seed oil

2.When the oil is hot , add mustard seeds. When they splutter, add fenugreek seeds and curry leaves

3. When the curry leaves turn crispy, add crushed garlic and fry on low flame just until garlic starts changing color. Do not brown / burn garlic

4. Add Shallot and fry for 2 minutes. Then add tomato puree and fry until oil separates from the mixture

5. Add coriander powder, chill powder, turmeric powder along with 1/4 cup water and sautee the masala well for 5 to 7 minutes until the raw smell goes

6. Then add tamarind extract , 1 cup Thin coconut Milk, salt and simmer for 10 minutes

7. Check seasoning. If the gravy is too sour, add little water and salt
8. Now add fish pieces and using a spoon immerse the fish pieces inside the gravy. Add the thick coconut milk and give it a gentle stir. Cook the fish in the gravy for 3 minute                           
9. Switch off the flame and garnish with chopped cilantro leaves



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