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We hope you got insight from reading it, now let’s go back to coconut fish curry (arachu vecha) recipe. To cook coconut fish curry (arachu vecha) you need 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Coconut fish curry (arachu vecha):
- Use Flesh of half a fresh coconut
- Prepare 4 shallots
- Get Turmeric
- Get Chilli powder
- Prepare 300 g firm white fish (we used haddock)
- Use 10 curry leaves
- Provide Cherry tomatoes
- Take 1 green chilli
- Prepare 2 dried kudampuli
- Prepare Tarka topping
- Get 3 shallots
- Use Sunflower oil
- Get Chilli powder and salt
Steps to make Coconut fish curry (arachu vecha):
- 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.
- Prepare other ingredients and cut fish into matchbox sized pieces.
- 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.
- 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.
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