Coconut fish curry (arachu vecha)
Coconut fish curry (arachu vecha)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, coconut fish curry (arachu vecha). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut fish curry (arachu vecha) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Coconut fish curry (arachu vecha) is something that I have loved my whole life.

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. Spicy King Fish Curry with Coconut and Tamarind. Because my hubby like a coconut based fish curry than a curry without it.

To get started with this particular recipe, we have to prepare a few components. 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):
  1. Make ready Flesh of half a fresh coconut
  2. Get 4 shallots
  3. Take Turmeric
  4. Take Chilli powder
  5. Get 300 g firm white fish (we used haddock)
  6. Prepare 10 curry leaves
  7. Prepare Cherry tomatoes
  8. Make ready 1 green chilli
  9. Take 2 dried kudampuli
  10. Take Tarka topping
  11. Prepare 3 shallots
  12. Make ready Sunflower oil
  13. Prepare Chilli powder and salt

Stir in the baby spinach leaves, lime juice and season with salt, to taste. 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! In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice.

Steps to make Coconut fish curry (arachu vecha):
  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.
  2. Prepare other ingredients and cut fish into matchbox sized pieces.
  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.
  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.

They get a tart tang from tamarind, and they are. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon , whose richness is delectable with the complex spices. A pot of curry usually takes some time to prepare and cook, but the beautiful coconut fish curry I'm gonna share today is simple and fast, yet full of flavor. This easy fish curry recipe with coconut milk is a simple fish curry.

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 confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!