Fish Curry In Ginger And Coconut Milk Sauce, Quick Fish Curry

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch. Its getting hot and very humid these days in Hong Kong and I have no energy to sweat it out for long hours in the kitchen after a long day. This fish curry in coconut milk makes it for an easy week night dinner. Its packed with subtle flavor and its very aromatic. There are two main ingredients in this dish. Ginger and coconut milk. I think they are best friends. There are very few ingredients in this recipe and its a perfect recipe for beginners.

We will be using coconut oil for this recipe. Understand that there are few ingredients in this recipe and the top flavors are that of ginger and coconut. Coconut oil works very well in this recipe giving a very mild subtle aroma and taste. Heat oil in the pan. Add in the ginger and curry leaves. Curry leaves, ginger, coconut oil – it doesn’t get any more south Indian than this. Fry the ginger and curry leaves for a minute. The aroma of ginger fried in oil will fill your kitchen.

Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft. No need to brown the onions.

Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is used for spiciness and turmeric is for the color. Add more green chillies if you want a fiery curry. Fry till the tomatoes are cooked and the mixture is almost dry.

Add in a cup of water and a cup of coconut milk. If using home made coconut milk, add in second coconut milk. Here is how to do fresh coconut milk at home. . You can use canned coconut milk too. Mix well and let it simmer to a boil.

Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.

Switch off the flame and serve the fish curry hot with rice, appam or idiyappam. One of the most easiest and the tastiest curries ever.

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish filet (I used cat fish today)

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Curries
• Cuisine: South Indian

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish filet (I used cat fish today)

1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Curries
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/fish-curry-coconut-milk-meen-curry/

Lemon rice for a South Indian is all about nostalgia. I don’t remember a single picnic when I was young without lemon rice. Whether its for the school lunch box or a picnic brunch or even as a temple prashad, lemon rice is so versatile. The thing about lemon rice is its color and aroma. It comes from a good dose of Turmeric. The turmeric blends along with the lemon to infuse flavor into the rice. Lemon rice is a comfort food for a South Indian. Turmeric belongs to the ginger family and finds an important place in an Indian kitchen.

This superfood ingredient also has a bunch of health benefits. Its an ancient spice and is known for its anti-inflammatory properties. My mom would feed us turmeric mixed with warm milk when we were sick with a cold or a flu. It immediately soothes the throat. To this day in South India, women take turmeric bath at least once a week. Turmeric is anti septic and helps fight infection. Turmeric is considered auspicious and even offered to god at temples.

This is an easy to do dish that can be put together in minutes. We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I cook my rice in a rice cooker. I usually use Indian raw rice (sona masuri) variety for lemon rice. I add 2 cups of water for every cup of soaked and drained rice. If using basmati rice, use 1.5 cups of water to 1 cup of rice and cook according to your rice cooker instructions.

I use one more ingredient that’s not traditional but i use it in lemon rice as it enhances the aroma and taste so much. Its the lemon zest. The skin of the lemon has all the essential oils and its packed with a lot of flavour. Make sure to only zest the top skin and not the white part that’s beneath the skin of the lime. The white part is the pith and its very bitter. You can substitute lemon for lime in this recipe and it works well.

For this recipe, keep the flame of the stove at low at all times as the spices and seeds burn at hot temperature. Now for the tempering of the rice. Heat oil in a pan until hot. Add in the mustard seeds, split urad dal (black gram dal), split chana dal, dried red chillies, cumin seeds and curry leaves. Let the mustard seeds splutter. Add in the chopped cashew nut and the peanuts. Roast till the cashew nuts are golden and the dals are slightly brown.

Add in the finely minced ginger, lemon zest, chopped green chillies, salt and the sugar. Saute for 20 seconds. Add in the turmeric and mix well to combine. Make sure the turmeric doesn’t burn and the flame is set to low. Saute for 5-10 seconds.

Add in the cooked rice and mix well. Switch off the flame. Add in the lemon juice and coriander leaves. Always add lemon juice at the last. Cooking lemon juice for a long time will make it bitter. So I always add lemon juice after removing from heat. The residual heat of the rice will cook the juice just enough.

The best partner for lemon rice is Potato Poriyal or Chicken Bezule. Serve warm.

• 1 Cup ( 250 ml) Rice, cooked
• 2 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 1 teaspoon split urad dal ( split black gram lentil)
• 1 teaspoon chana dal
• 2 dried red chillies, broken into small pieces
• 1/4 teaspoon cumin seeds
• 2 sprigs curry leaves
• 6 cashew nuts, chopped
• 2 tablespoon peanuts
• 1 inch piece ginger, finely minced
• zest of one lemon / lime
• 4 green chillies, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon turmeric powder
• Juice of one lemon / lime
• 3 sprigs coriander leaves, chopped fine

1. Heat oil in a pan until hot. Add in the mustard seeds, split urad dal (black gram dal), split chana dal, dried red chillies, cumin seeds and curry leaves. Let the mustard seeds splutter. Add in the chopped cashew nut and the peanuts. Roast till the cashew nuts are golden and the dals are slightly brown.
2. Add in the finely minced ginger, lemon zest, chopped green chillies, salt and the sugar. Saute for 20 seconds. Add in the turmeric and mix well to combine. Make sure the turmeric doesn’t burn and the flame is set to low. Saute for 5-10 seconds.
3. Add in the cooked rice and mix well. Switch off the flame. Add in the lemon juice and coriander leaves. Always add lemon juice at the last. Cooking lemon juice for a long time will make it bitter. So I always add lemon juice after removing from heat. The residual heat of the rice will cook the juice just enough.
4. Serve warm.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Main Course
• Cuisine: Tamilnadu