How To make Malaysian Spiced Coconut Fish
1/2 cup shredded coconut 3/4 cup hot water 1 clove garlic, peeled 1 tsp. cumin 1" piece fresh ginger, minced 1 tsp. coriander 1 tsp. curry powder 1 1/2 tbsp lemon juice 4 fish fillets (cod, sole)
Makes: 4 servings.
Place coconut, hot water, garlic, ginger, cumin, coriander, and curry powder in a blender or food processor; blend until finely ground. Add lemon juice. Cut out 4 squares of aluminum foil large enough to wrap around each fish fillet. Place each fillet on square of foil. Spoon 2 to 3 tbsp. of coconut mixture on top. Wrap to make a sealed parcel. Place fish parcels on rack in wok or steamer. Fill water to level of rack; bring to a boil, cover, and cook for 15 minutes. Serve at once, piping hot.
Source: The Recipe Page Newsletter
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How To make Malaysian Spiced Coconut Fish's Videos
Kerala Fish Curry With Coconut Milk
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FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE
Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats
Ingredients for Fish Curry:
- Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)
For the Tempering:
- Mustard Seeds- 1/2 tsp
- Curry Leaves- 10-15 leaves
- Green Chillies, chopped- 2-3 nos.
Onion Masala paste:
- Onion, cubed- 2 medium (150 gms.)
- Ginger chopped- 1” piece
- Garlic cloves- 6
- Cumin Seeds- 1 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
Other Ingredients:
- Tomato purée or paste- 3 tbsp (readymade)
- Coconut Milk- 1 cup (225 ml)
- White Vinegar- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
Preparation:
- Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
- Chop the green chillies and wash & take out the curry leaves.
- For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
- For the fish, take boneless fish fillets and cut them into thick slices.
Process:
- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
- Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
- Now add the tomato purée, give a mix and fry on low heat for 2 mins.
- Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
- Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
- Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
- Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
- Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
- Serve it with rice.
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Coconut Milk Fish Curry | Fish Recipes
Coconut Milk Fish Curry
#CoconutMilkFishCurry #CoconutMilk #FishCurry #Fishrecipes #recipes #homecooking #food #seerfish #fish #easyfishcurry
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Ingredients
Seer Fish
Coconut Oil - 2 Tbsp
Mustard seeds - 1 Tsp
Onion - 1 no.
Garlic
Ginger
Green chili - 2 nos
Curry leaves
Tomato - 2 nos
Rock salt - 1 Tsp
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
Coriander powder - 1 Tsp
Cumin powder - 1 Tsp
Water - 1/2 cup
Coconut milk - 2 cups
Method
In a kadai, heat 2 tbsp of coconut oil
Add 1 tsp of mustard seeds and let it splutter
Add 1 large onion, 4-5 garlic cloves, a piece of ginger, 2 green chilies slit, and few curry leaves
Saute the onions till they are golden brown in color
Add 2 tomatoes and saute
Add 1 tsp of rock salt, 1/4 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of cumin powder and mix well
Add 1/2 cup of water and mix well
Add the cleaned fish pieces
Close and cook the fish pieces for 10 mins
Flip the fish pieces and let it cook for about 2 mins
Reduce the flame to a low and add 2 cups of thick coconut milk
Mix the curry gently so as to not break the fish pieces
Check for seasoning and add required salt and mix gently
Add a sprig of curry leaves and close and cook for 5 mins on low flame
The Coconut Milk Fish Curry is ready to be served.
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തേങ്ങ അരച്ച മീൻ കറി/Thenga Aracha Meen Curry / Restaurant style neymeen coconut fish curry
Thenga Aracha Meen Curry / Restaurant style ney meen coconut fish curry/ തേങ്ങ അരച്ച മീൻ കറി / Thengapaal meen curry
Hi dears..
Today am sharing my special fish curry recipe (meen kulambu) which pairs best with steamed rice, chapati and porotta. In this curry all ingredients are slightly crushed and then cooked until oil separates. This makes this fish curry so smooth texture. Moreover the use of tomato and tamarind for sour flavor, making the masala powder paste adding more thickness for the gravy, seasoning this curry with special ingredients etc..all these tips makes our fish curry the best ever. So don't forget to try this out and am damn sure u all will love this for sure.
Ingredients
----------------
Fish - 1 kg, neymeen or kingfish or ayala
Coconut oil
fenugreek - half tsp
ginger garlic chopped - 4 tbsp(add less ginger)
greenchilies -2
red chilies -2
curry leaves
shallots - 2 cups
tomoto - 2
kashmiri chili powder - 3.5 tbsp
turmeric powder -1 tsp
coriander powder - 2 tsp
Tamarind - lemon sized
coconut grated - 2 cups
salt as required
for seasoning
coconut oil
shallots
pepper powder
fennel seed powder
kashmiri chili powder
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Asam Pedas Fish Recipe | Malay Spicy Sour Tamarind Fish Curry
Today we're making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as 'Sour Spicy'. This is a Malay style of fish curry, it's spicy, sourness makes it addictively more-ish, especially when served with rice.
I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.
00:20 - Preparing the Tamarind or Asam
00:48 - Preparing Dried Chillies
01:19 - Blending up the Spice Base Paste
02:11 - Cooking the Dish
How to make basic Dried Chilli Paste:
--
Ingredients:
- 300g of Fish (I used Mackerel or Ikan Tenggiri)
- 3-4 stalks of Okra
- 1-2 Tomatoes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
- 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
- 2 cups Water
Blended Paste:
- 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
- 1 Onion
- 2 Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Belachan or Dried Shrimp Paste
- Water for easier blending
More info here:
--
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Grilled Fish with Spicy Coconut Dip Malaysian cuisine/Ikan Bakar cicah Sambal Santan by Linda Hussin
Bahan-bahan / Ingredients
1. Ikan Bakar / Grilled Fish
~ Ikan cencaru dibuang insang & perut, dibelah melintang atasnya & dibasuh / cut double side of jacket fish, thrown it's gills & guts & washed clean
~ bawang putih / garlic
~ bawang merah / red onion
~ kunyit hidup / fresh turmeric
~ cili boh / dried chilli paste
~ garam secukup rasa / salt to taste
~ gula secukup rasa / sugar to taste
~ daun pisang dibasuh & dilap bersih / washed & wiped clean banana leaf
~ minyak masak / cooking oil
2. Cicah Sambal Santan / Spicy Coconut Milk Dip
~ cili merah & cili padi / red chillies & bird's eye chillies
~ bawang merah /red onion
~ serbuk santan paket + air masak secukup nya/ packet coconut milk powder + enough boiled water
~ buah tomato / tomatoes
~ air asam jawa / tamarind juice
~ belacan bakar / baked shrimp paste
~ kerisik / toasted, grated & pounded coconut
~ air perahan limau kasturi / calamondin juice
~ gula secukup rasa / sugar to taste
~ garam secukup rasa / salt to taste