Coconut fish curry (arachu vecha)

Name: How to cook Coconut fish curry (arachu vecha) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Naomi Berry

Coconut fish curry (arachu vecha)

I learnt how to make this South West Indian curry in the Cookpad kitchen today. It's a lovely light, slighty sour dish that just needs a good pulou rice to accompany. It uses a very interesting ingredient called Kudampuli that provides tamarind like flavour.

Ingredient

Food ration :

6 servings

shallots

300 g

firm white fish (we used haddock)

curry leaves

green chilli

dried kudampuli

Cooking instructions

* Step 1

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.

* Step 2

Prepare other ingredients and cut fish into matchbox sized pieces.

* Step 3

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.

* Step 4

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.

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