So that you is perhaps getting ready Hot & sour Fish coconut curry recipes for your family however this tips may be useful.
By no means cook these things in an Air Fryer
In the previous couple of years, Air Fryers have grow to be extremely popular as well as an essential kitchen appliance. Primarily an amped-up countertop convection oven, it is fairly regularly recommended by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, rooster and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has loads much less fats. This cooking method may additionally minimize down on some of the other harmful results of oil frying.


Hot & sour Fish coconut curry
Hot & sour Fish coconut curry

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We hope you got benefit from reading it, now let’s go back to hot & sour fish coconut curry recipe. You can have hot & sour fish coconut curry using 24 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Hot & sour Fish coconut curry:
  1. Provide 10-12 fish pieces of Indian Salmon (Rawas)
  2. You need Marinate:
  3. Prepare 2 tsp turmeric powder
  4. Prepare to taste salt
  5. Use 2 lemons juice
  6. Provide 2 tsp ginger garlic paste
  7. Provide 1 egg beaten
  8. You need 10-12 dried red chillies
  9. You need grind to smooth paste:
  10. Take 5 garlic cloves
  11. Prepare 2 onions roughly chopped
  12. Take 1 ginger peeled
  13. You need as needed Few stalks fresh lemongrass
  14. Prepare 1 cup fresh mint leaves
  15. Get 4-5 lime leaves
  16. Provide to taste salt
  17. Prepare 1 tsp black pepper powder
  18. Use 300 ml coconut milk
  19. You need for gravy:
  20. Take 150 ml tomato puree
  21. Get 2 tsp tomato ketchup
  22. Get 2 tsp tamarind paste
  23. Provide 4-5 curry leaves
  24. Provide 1/2 cup fresh cream
Instructions to make Hot & sour Fish coconut curry:
  1. Clean & wash the fish pieces. in a bowl marinate the fish pieces in salt, turmeric,ginger garlic paste & egg for 4-5 hrs or overnight in a refrigerator.
  2. In a deep pan heat oil. add the curry leaves. once they crackle add the red curry paste & saute for 5-6 minutes.
  3. Once the oil floats on top add the coconut milk, tomato puree, ketchup, tamarind paste & salt to taste. simmer the gravy on medium heat for 10-1 2 minutes or until oil floats on top. add the fresh cream & cook for few minutes.
  4. In another pan heat oil & shallow fry the marinated fish pieces until light golden colour. keep aside on a absorbent paper to get rid of xtra oil.
  5. Transfer the fish pieces on a serving plate & drizzle the coconut gravy on the fish..
  6. Serve hot with steamed rice

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