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Indian Cuisine: White Fish Coconut Curry Recipe

Indian Cuisine: White Fish Coconut Curry Recipe
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Serving : 3
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Prepare the ingredients before making Indian Cuisine: White Fish Coconut Curry in your home. Then, follow these steps below to serve Indian Cuisine: White Fish Coconut Curry for your family or friends.

Ingredients: Indian Cuisine: White Fish Coconut Curry

  • 300 grams White fish (cod, salmon, etc.)
  • Marinating ingredients for the white fish:
  • 1/2 tsp □ Turmeric
  • 1 tsp □ Salt
  • 1/2 tsp □ Cayenne pepper
  • 1 to 2 tablespoons □ Lemon or cooking sake
  • Coconut curry sauce
  • 1 large Onion
  • 1 tbsp Ginger
  • 2 clove Garlic
  • 1 Chili pepper (For spicy food lovers only)
  • 1 tsp ☆ Cumin seeds
  • 1/2 tsp ☆ Clove
  • 5 grains or 1/2 teaspoon ☆ Cardamon
  • 1/2 tsp ☆ Cinnamon
  • 1 to 2 leaves ☆ Bay leaf
  • 400 ml Coconut milk
  • 1 bunch, if available Coriander leaf

How to Make Indian Cuisine: White Fish Coconut Curry

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Indian Cuisine: White Fish Coconut Curry in your home by yourself.

    Step 1
  • Wash the white fish and cut into bite sized pieces. Remove the bones thoroughly. I used cod this time, but it was also delicious when I tried with salmon.
  • Step 2
  • Wipe off moisture on the white fish with a paper towel, and mix it together with the □ ingredients.
  • Step 3
  • Wrap in plastic wrap, and let it sit in the refrigerator for about 30 minutes. It's also okay to let it sit overnight.
  • Step 4
  • Mince the onion, garlic, and ginger. For those who like spicy foods, vertically slice the chili pepper in half, and remove the seeds.
  • Step 5
  • Prepare the ingredients from ☆ on paper. That way, you toss them all into a frying pan at once. Open up the shells of the cardamom by pressing them with the side of a knife.
  • Step 6
  • In a deep frying pan, add 2 tablespoons of cooking oil (not listed) and heat over low heat.
  • Step 7
  • Add the ingredients from Step 5. If you have mustard seeds at hand, add 1/2 teaspoon, but the flavor is the same even without it.
  • Step 8
  • Once it becomes fragrant, add the chili pepper if you like it spicy. You can also use 1/2 teaspoon of cayenne pepper as a substitute for chili pepper.
  • Step 9
  • Add garlic and ginger, and stir fry over medium heat until they both turn light brown.
  • Step 10
  • Once the garlic and ginger turn light brown, add the onion and stir fry until it turns translucent.
  • Step 11
  • This will take up to about 5-10 minutes. The room will warm up in the meantime.
  • Step 12
  • Add all the coconut milk.
  • Step 13
  • Bring it to a boil, stirring well with the onion (If you have asparagus and tomatoes in your fridge, it'll also be delicious if you add them at this point.)
  • Step 14
  • Once it starts to boil, add the white fish resting in the refrigerator, bring it to a boil one more time, then turn it down to low heat.
  • Step 15
  • Cover with a lid and simmer slowly for about 10 minutes. To prevent the bottom of the pan from burning, gently stir the mixture occasionally so the fish won't fall apart.
  • Step 16
  • Once you make sure the fish is cooked through, stir in a teaspoon of salt and 1/2 teaspoon of sugar (not listed). Taste again and add more salt if needed.
  • Step 17
  • Garnish with cilantro, and it's done. Please eat hot. It's also good to squeeze a little bit of lemon if you like.
  • Step 18
  • This curry goes well with dal, an Indian salad, and white rice.
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