Ingredients for Fish In Coconut Gravy
- Butterfish
- 1 medium tomato, diced; 3 slices reserved for garnish
- 1 small cinnamon stick
- Cardamom Pods
- Red Chilies
- Garlic Cloves
- Turmeric Powder
- 2-3 green chilies
- 1 cup thick coconut milk
- 1 tablespoon lemon juice
- 10-12 curry leaves
- 1 inch ginger
- 2 tablespoons coconut oil
- 1 teaspoon salt (or to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish In Coconut Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fish In Coconut Gravy
- Finely julienne 1 medium onion.
- Set aside.
- Clean 1 lb firm white fish (cod, snapper, or tilapia work well), remove the skin, and cut into 1-inch pieces.
- Pour 2 tablespoons of coconut oil into a medium pan.
- Heat over medium heat.
- Sauté the julienned onion and 2-3 green chilies for 5 minutes, until softened.
- Meanwhile, crush 2-3 red chilies, 2 cloves garlic, and 1 inch ginger with a mortar and pestle into a paste.
- Add the chili-garlic-ginger paste to the pan.
- Fry for about 3 minutes, until fragrant.
- Add 1 teaspoon turmeric powder, 3 green cardamom pods, and 1 small cinnamon stick.
- Once the chili aroma is strong, pour in 1 cup thick coconut milk.
- Bring to a gentle simmer.
- Meanwhile, remove curry leaves from stems. Add 10-12 curry leaves to the gravy.
- Dice 1 medium tomato, reserving 3 slices for garnish.
- Set aside the diced tomatoes.
- Once simmering, add the fish pieces and 1 teaspoon salt (or to taste).
- When the fish is almost cooked through (about 5-7 minutes), add the diced tomatoes.
- Cook for another 5 minutes.
- Stir in 1 tablespoon of lemon juice.
- Remove the cinnamon stick, cardamom pods, and curry leaf stems.
- Transfer the fish curry to a serving dish.
- Cover to keep warm.
- Briefly pan-fry the reserved 3 tomato slices until lightly browned for garnish.
- Garnish with the pan-fried tomato slices.
- Serve hot with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
63g
Fat
63g
Carbs
8g
