Fish Curry With Coconut Milk. ½ cup water or fish stock; Add the remaining virgin coconut oil, give it a quick stir and done!
(see notes.) add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Brown sugar, fresh ginger, lemon grass, corn flour, garlic, red peppers and 25 more. In the same pan, sauté the onion and garlic until soft and translucent.
In The Meanwhile, Take Another Pan And Dry Roast The Coriander Seeds And Cumin Seeds.
In the same pan, sauté the onion and garlic until soft and translucent. Add the dry red chillies and bring the water to boil. Add in the fish and pour the creamier half of the coconut milk.
Instructions Pat The Fish Dry With Paper Towels Then Drizzle With A Little Oil And Season With Salt.
Sear the fish filets and put them on a separate plate. 1 tsp of red chilli powder (adjust to taste) 2 flakes of garlic. 1 ½ lb white fish.
Add The Garlic, And Saute For 2 Minutes.
1/2 tsp of red chilli powder. 2 cups of thick coconut milk (see notes) a small bunch of chopped coriander leaves or curry leaves. Heat oil over low heat in a heavy skillet.
Next, Add The Garlic Followed By Shallots/Onion, Then The Green Chilli And Curry Leaves And Saute Till Golden.
Stir and cook for another minute, adding a splash of water to prevent them sticking. Pan fry cubed eggplant and set aside. Add onion, garlic, thyme, ginger, curry leaves and stir for a minute.
10 Curry Leaves, Fresh Or Dried;
2 springs of curry leaves. Add salt to taste and tamarind concentrate to taste. Add the rest of the ingredients, bring.