Tiny fish or diced fillets are cooked with fresh spices. It is flaked and mixed with grated coconut to make a quick meal.
Course Dinner
Cuisine Indian
Keyword fish, Fish With Coconut
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Syama
Ingredients
1lbFish (500g) See Notes
2CGrated Coconut
1COnions Diced
1TspMinced Fresh Ginger
1TspMinced Garlic
2Green Chilies To Taste
FewCurry Leaves
1/2TspSalt To Taste
1Kokum See Notes
1CWater
1TbspCoconut Oil
Instructions
Wash and soak the kokum in 1 C of water .
Cut the fish into small pieces no larger than 1 " cubes.
Chop the onions. If you like the dish to be spicy slice the chilies as well.
In a thick bottomed pan place the sliced onions ginger , garlic , curry leaves and green chilies. Place the fish on top . Sprinkle 1/2 tsp salt and turmeric on top. Add half the grated coconut and mix everything together.
Tear the Kokum into small pieces and add to the pan along with the water. Mix again and bring everything together in a heap towards the center of the pan. Cover the pan with a lid and cook over medium heat for about 10 to 15 minutes. If you notice steam coming out of the lid, reduce the heat so everything can steam and cook in its own juices.
Take the lid off and check to see if the fish is cooked. Once cooked remove the lid and allow most of the remaining juices to cook out - 1 to 2 minutes. Add the remaining coconut mix and adjust salt. Cover and cook for a minute.
Uncover and drizzle the coconut oil on top. Remove from the heat, cover and let it rest and mellow for a few minutes . Serve warm .
Notes
Traditionally small fish like anchovies are used in this dish. But any white fish fillets or even canned tuna will work great in this recipe.
If Kokum is not available use soak 1/2" piece of dried tamarind or use about 1 tsp tamarind paste