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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut fish curry (arachu vecha). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. 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!

Coconut fish curry (arachu vecha) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Coconut fish curry (arachu vecha) is something which I have loved my entire life. They’re nice and they look wonderful.

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 can achieve that.

The ingredients needed to make Coconut fish curry (arachu vecha):
  1. Prepare Flesh of half a fresh coconut
  2. Take 4 shallots
  3. Take Turmeric
  4. Prepare Chilli powder
  5. Make ready 300 g firm white fish (we used haddock)
  6. Get 10 curry leaves
  7. Take Cherry tomatoes
  8. Get 1 green chilli
  9. Make ready 2 dried kudampuli
  10. Take Tarka topping
  11. Take 3 shallots
  12. Take Sunflower oil
  13. Prepare Chilli powder and salt

See more ideas about Curry recipes, Indian food recipes and Food recipes. Chemmeenum mangayum muringakayum thenga arachu vechadu / Chemmeenum mangayum thenga arachadu Coconut fish curry. Fish Dishes, Seafood Dishes, Seafood Recipes, Indian Food Recipes, Asian. Chicken Curry with Coconut Milk and Greek YogurtReceitas Da Felicidade!

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.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scrumptious chicken curry with coconut milk, Meen Thengapaalil Vevichathu ~ Alapuzha Fish Curry with Coconut Milk, Angamaly Manga Curry Kerala Raw Mango and Coconut Milk Curry. Fish curry recipe - Simple, delicious & flavorful Indian fish curry in a onion tomato base.

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