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Tamarind and Coconut Fish Curry. This spicy and tangy fish curry ticks all the right boxes and is sure to be a winner, be it with family or guests
The sour-fruity taste of tamarind combined with mildly sweet coconut milk and hot red curry paste – plain fish never tasted so glamorous!
Fish cooked in a rich spicy coconut sauce is a particular favourite of mine that conjures childhood memories.
A recipe for Goan Fish Curry with Coconut Milk and Tamarind adapted from one of my favorite cookbooks, 1001 Indian Recipes by Neelam Batra.
Use a well-seasoned earthen pot to cook and serve fish curry in, as it really helps to develop the flavor and aroma. You can use 2 cups of water to cook the fish and then finish the curry with a tiny splash of coconut milk. This way, the curry will be more red in …
This easy Fish Curry is spicy, tangy, sour and is bursting with flavour. Reminds me of a mangalorean fish curry. This is sooo good!
3. Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes.
Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock concentrate, using boiling water from the kettle…
Pound the ginger, garlic, shallots Temper the oil Fry the pounded onion, garlic, ginger Saut the Dry spices Add water & bring it to a boil.Duration: Posted:
Cook for 10 minutes or until golden and soft. Add the spices and cook for 1-2 minutes or until the mustard seeds pop. Add the tamarind pure, tomato paste…
The Best Indian Fish Curry With Coconut Milk Recipes on Yummly | Indian Fish Curry With Coconut Milk, Fish Curry With Coconut Milk, Kerala Fish Curry With Coconut Milk