Half an Hour to Producing Tasty Coconut fish curry (arachu vecha)

Hoping to eat Coconut fish curry (arachu vecha) a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with useful instructions on preparing a Coconut fish curry (arachu vecha) like a famous chef made.

We hope you got insight from reading it, now let's go back to coconut fish curry (arachu vecha) recipe. You can cook coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.

To prepare an unforgettable Coconut fish curry (arachu vecha), below are the components required:

1. You need of Flesh of half a fresh coconut.
2. Take 4 of shallots.
3. You need of Turmeric.
4. Prepare of Chilli powder.
5. You need 300 g of firm white fish (we used haddock).
6. Use 10 of curry leaves.
7. Take of Cherry tomatoes.
8. Provide 1 of green chilli.
9. Get 2 of dried kudampuli.
10. Prepare of Tarka topping.
11. Get 3 of shallots.
12. Use of Sunflower oil.
13. Provide of Chilli powder and salt.

After preparing the ingridients, now you are ready to cook your tasty Coconut fish curry (arachu vecha) by following the procedures below:

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..

Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. This indulgent fish curry is full of gorgeous spices like fenugreek powder, cumin and red chillies. Use whatever white fish you want, but we opted for cod. We all use whole coconut milk as we love the flavour, but swap for reduced-fat if you prefer. You've got to try our coconut prawn.

Recipe : Coconut fish curry (arachu vecha)

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