![](https://rasoitime.com/wp-content/uploads/Halwai/fried-fish-in-coconut-milk-gravy.jpg)
Ingredients:
• 1 kg – surmai fish (white) cleaned, sliced and washed
• 1 – medium sized onion, sliced
• 5 – slit Green chillies
• 1 inch – ginger, chopped
• 3 tbsp – vegetable oil or Coconut oil for tempering
• Oil for frying fish
• Salt to taste
• A few Coriander leaves to garnish
• For Coconut milk:
• 4 cups – grated fresh Coconut
• 2 cups – warm water
• For wet ground masala :
• (To be ground with 1 cup or a little more of thin Coconut Milk and to be finely ground)
• 1/4 cup – grated Coconut
• 1/2 – Onion chopped
• 3/4 tsp – Mustard Seeds
• 3/4 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 8 – madras Red Chillies
• 8 – Kashmir Red Chillies
• 6 – pepper Corns
• 8 – Garlic Cloves
• 1 – Lemon sized ball of Tamarind
• 1 tbsp – Coriander seeds
Method:
- Grind the coconut in 2 cups of warm water. Strain in muslin cloth and extract 1.5 cups of thick coconut milk.
- Take the residue of the coconut and add 4 cups of warm water and grind once again.
- Strain in muslin cloth to extract 3 cups of thin coconut milk.
- Set aside thick and thin coconut milk separately.
- Apply a little salt to the fish and shallow fry the fish. Drain and set aside.
- Heat oil and add onion, ginger, chillies and fry till the onion is translucent.
- Add the ground masala paste and fry for approximately 3-4 minutes.
- Add the remaining thin coconut milk. Add a little salt.
- Bring this mixture to 1-2 boils.
- Add the fried fish pieces and shake the vessel so that the gravy covers each and every piece.
- Let it boil once again. Lower the heat to minimum.
- Check salt and add the thick coconut milk and let it simmer for around 5-10 minutes.
- Garnish with coriander leaves and serve hot with hot steaming rice or steamed rice.
Recipe courtesy of Mariena Dsouza