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Preparation Time - 15 Minutes
Cooking Time - 30 Minutes
Decoration - Curry leaves


Fish - 500 gm
Garlic Cloves - 5
Onion - 1
Green Chilli - 3
Tomato - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 teaspoon
Coriander Powder - 1 teaspoon
Fresh Grated Coconut - 1/2 Cup
Tamarind Pulp - 1 tab spoon
Coconut Oil - 2 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking.

  • Clean and wash Fish well and cut it as medium sized pieces and keep it aside.
  • Peel both Onion and Garlic and wash well slice it small.
  • Wash both Green Chilli and Tomato and slice it lengthy.
  • In a grinder add fresh Grated Coconut and add some Water and make thick paste.
  • Heat 1 teaspoon Coconut Oil in a pan and add Garlic Cloves and sliced Onion and saute well for sometimes.
  • Then add sliced Tomato and Green Chilli and saute well.
  • Add Turmeric Powder, Red Chilli Powder and Coriander Powder and saute well until remove raw smell.
  • Add fresh Coconut Paste into this and mix well.
  • Add Salt to taste and required Water for cooking and add Tamarind Pulp and let it boil well.
  • To this add Fish pieces and mix well.
  • Cover the pan with lid and cook it in a high flame for 10 minutes.
  • Turn down the fire and cook it well and make it thick as desired and turn off the fire.
  • Heat 1 teaspoon coconut oil in a small pan and splutter Mustard Seeds in it.
  • Add chopped Shallots and Curry Leaves and fry well.
  • Add this into Fish Curry and mix well and transfer in a serving bowl and serve it with Rice, Chapati and Bread.
  • You can use any type Fish to make this dish.
  • You can use Vegetable Oil instead Coconut Oil.
  • Raw Mango Pieces also can use instead Tamarind Pulp.
  • You can adjust the quantity of masala powders based on your taste.
Coconut Gravy Fish Curry



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Preparation Time - 10 Minutes
Cooking Time - 25 Minutes


Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
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Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking


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