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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, coconut fish curry (arachu vecha). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Following that practice I too am a big fan of small fish curry or fry. Sadly I can't enjoy here in Singapore that kind of practice so I try to utilize maximum When boiled, add fish pieces. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime.

Coconut fish curry (arachu vecha) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Coconut fish curry (arachu vecha) is something that I’ve loved my whole life.

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

Stir in the baby spinach leaves, lime juice and season with salt, to taste. A fresh and accessible guide to making delicious authentic home-cooked Indian food. 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. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger.

Step by Step 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.

Scrumptious chicken curry with coconut milk, Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk, Angamaly Manga Curry Heat oil in a non-stick pan and fry onions till soft and transparent. This triple-tested coconut fish curry brings the delicious taste of India to your dinner party table. If you are reconstituting powdered or creamed coconut, make it up to the consistency of single cream. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime.

So that is going to wrap it up for this special food coconut fish curry (arachu vecha) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to coconut fish curry (arachu vecha) cooking. Go on get cooking!