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Recommendation to Preparing 5-Star Coconut fish curry (arachu vecha)

Hoping to eat Coconut fish curry (arachu vecha) a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with useful instructions on cooking a Coconut fish curry (arachu vecha) like a famous chef made.

Coconut fish curry (arachu vecha)

We hope you got benefit from reading it, now let's go back to coconut fish curry (arachu vecha) recipe. To make coconut fish curry (arachu vecha) you only need 13 ingredients and 4 steps. Here is how you cook it.

To prepare an extraordinary Coconut fish curry (arachu vecha), here are the components needed:

  1. Get of Flesh of half a fresh coconut.
  2. Use 4 of shallots.
  3. Prepare of Turmeric.
  4. Get of Chilli powder.
  5. Take 300 g of firm white fish (we used haddock).
  6. You need 10 of curry leaves.
  7. You need of Cherry tomatoes.
  8. Take 1 of green chilli.
  9. You need 2 of dried kudampuli.
  10. Prepare of Tarka topping.
  11. Use 3 of shallots.
  12. Use of Sunflower oil.
  13. Provide of Chilli powder and salt.

After readying the ingridients, now you are good to make your 5-star Coconut fish curry (arachu vecha) by following the guidances below:

  1. 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..
  2. Prepare other ingredients and cut fish into matchbox sized pieces..
  3. 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..
  4. 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..

Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. Add coconut milk, tomatoes, stock and allspice, bring to boil. Discard the allspice, stir in lime juice and serve sprinkled. This triple-tested coconut fish curry brings the delicious taste of India to your dinner party table. If you are reconstituting powdered or creamed coconut, make it up to the consistency of single cream.

Recipe : Coconut fish curry (arachu vecha)

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