Tilapia fish curry with coconut milk is traditionally prepared in a clay pot. A spicy and tangy fish curry with kokum and coconut milk, tempered with shallots and curry leaves. Mostly, in Kerala fish curry is prepared in an earthenware pot (clay pot) which makes it more tastier.
the flavors of kokum and coconut milk along with the seasoning make the gravy rich and creamy. Firm fleshed fishes like pearl spot, tilapia, kingfish, etc. will suit best for this recipe.
Fish curry in Kerala is mostly prepared with coconut oil as it gives a distinct flavor to the dish. The spicy flavors of this recipe (Tilapia fish curry with coconut milk) will surely take your food experience to the next level. so grab the ingredients and just follow the instructions below.
Step-by-step-instructions to prepare Tilapia Fish Curry With Coconut Milk
Ingredients:-
- Tilapia – 1 kg
- Coconut oil – 6 tbsp
- Shallots – 150 g + 6 to 7 (for tempering)
- chopped Ginger – 2 tbsp
- Green chili – 5
- Curry leaves – 4 to 5 strands
- Turmeric powder – 1 tsp
- coriander powder – 1/4 tsp
- Crushed pepper – 1 tsp
- Chili powder – 2 tsp + 1/4 tsp ( for tempering)
- Kokum (soaked in water ) – 3 big
- Thick Coconut milk – 3 cups
- Salt
Preparation:-
1. To a heated clay pot (if not available use any vessel ) add 3 tbsp of coconut oil
2. once the oil gets heated add 150 gms of chopped shallots, and saute for a while
3. Add 2 tbsp of chopped Ginger, 5 slit Green chilis and some curry leaves saute all the ingredients until golden
4. add seasoning, as per the quantity mentioned in the ingredients section, and saute until the raw smell of spices goes off
5. next add soaked kokum (Malabar tamarind), a souring agent for fish curry if not available can substitute with raw mango slices
6. salt according to taste
7. next add 1 cup of thick coconut milk (mostly thin coconut milk is added during this stage but I am using the first extract as it gives the gravy a thick creamy texture) the canned coconut milk available in groceries can also be used. Stir well and allow to simmer for 5 to 6 mins.
8. When the oil starts to separate add Tilapia fish pieces, after adding fish swirl the pot to settle the fish in the gravy do not stir as it can result in breaking the pieces.
9. cook fish for 10 mins on medium to low flame
10. once the fish is cooked, add 2 cups of thick coconut milk (for the whole curry I have used thick coconut milk) allow to simmer for 1 more min, and switch off the flame.
11. To a heated pan add 2 tbsp of coconut oil, and fry some chopped shallots and curry leaves when the color changes to golden add 1/4 tsp of chili powder stir for a while, and add this to the fish gravy. cover the pot and allow it to stay for a while
12. serve with hot rice or chapati
In conclusion, everybody who enjoys seafood will enjoy this meal of Tilapia fish curry with coconut milk. You may serve this dish with rice or bread, and it will still be delicious thanks to the mix of fragrant spices, smooth coconut milk, and flaky fish. This Tilapia fish curry with coconut milk dish is perfect for a relaxed weekend meal or a quick weekday meal with friends. You can have a delicious and nutritious supper on the table in no time at all with only a few basic ingredients and a few easy procedures. Your taste buds will reward you if you try it.
Tilapia Fish Curry with coconut milk | Delicious Fish curry in a clay pot
Ingredients:-
Preparation:-
To a heated clay pot (if not available use any vessel ) add 3 tbsp of coconut oil
Once oil gets heated add 150 gms of chopped shallots, saute for a while
Add 2 tbsp of chopped Ginger, 5 silted Green chilis and some curry leaves saute all the ingredients until golden
Add seasoning, as per the quantity mentioned in ingredients section, and saute until the raw smell of spices goes off
Next add soaked kokum (Malabar tamarind), souring agent for fish curry if not available can substitute with raw mango slices
Add salt according to taste
Next add 1 cup of thick coconut milk (mostly thin coconut milk is added during this stage but I am using the first extract as it gives the gravy a thick creamy texture)
the canned coconut milk available in groceries can also be used. Stir well and allow to simmer for 5 to 6 mins.
When oil starts to separate add Tilapia fish pieces, after adding fish swirl the pot to settle the fish in the gravy do not stir as it can result in breaking the pieces.
cook fish for 10 mins in medium to low flame .
once the fish is cooked, add 2 cups of thick coconut milk (for the whole curry i have used thick coconut milk) allow to simmer for 1 more min, and switch off the flame.
To a heated pan add 2 tbsp of coconut oil, fry some chopped shallots and curry leaves when the color changes to golden add 1/4 tsp of chili powder stir for a while, and add this to fish gravy cover the pot and allow to stay for a while
Serve with hot rice or chapati
