Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, coconut fish curry (arachu vecha). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Coconut fish curry (arachu vecha) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Coconut fish curry (arachu vecha) is something which I’ve loved my entire life. They are fine and they look fantastic.
Coconut milk and curry powder combine in a sauce for chunks of white fish and diced tomato in a quick and easy stew for two. This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk. It's a perfect Indian seafood curry recipe to warm up with!
To get started with this recipe, we must first prepare a few ingredients. You can have coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut fish curry (arachu vecha):
- Take Flesh of half a fresh coconut
- Make ready 4 shallots
- Make ready Turmeric
- Make ready Chilli powder
- Prepare 300 g firm white fish (we used haddock)
- Make ready 10 curry leaves
- Make ready Cherry tomatoes
- Prepare 1 green chilli
- Take 2 dried kudampuli
- Take Tarka topping
- Prepare 3 shallots
- Prepare Sunflower oil
- Take Chilli powder and salt
See more ideas about Curry recipes, Indian food recipes and Food recipes. Chemmeenum mangayum muringakayum thenga arachu vechadu / Chemmeenum mangayum thenga arachadu Coconut fish curry. Fish Dishes, Seafood Dishes, Seafood Recipes, Indian Food Recipes, Asian. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger.
Steps to make Coconut fish curry (arachu vecha):
- 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.
- Prepare other ingredients and cut fish into matchbox sized pieces.
- 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.
- 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.
Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before its served with a bright and tangy lime juice dressing. Step by step photos for Indian Fish Coconut Curry Recipe from Entice With Spice Cookbook by Shubhra Ramineni. Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa.
So that is going to wrap it up with this special food coconut fish curry (arachu vecha) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
