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Fish Curry With Coconut Milk | Fish in Coconut Curry Sauce | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe Ingredients for Coconut Milk Fish Curry: Boneless fish fillets - 450 gms (Basa, Cod, Haddock,Sole or Catfish) Tempering: Mustard Seeds- 3/4 tsp Curry Leaves- 15-20 leaves Spice Powders: Turmeric Powder- 1/2 tsp Red Chilli Powder- 1 tsp Coriander Powder- 1 tsp Fennel Powder- 1/2 tsp Cumin Powder- 1/2 tsp Other Ingredients: Onion, grated- 2 small (120 gms) Ginger Garlic Paste- 1.5 tsp Green Chillies, slit- 2 Tomato, chopped- 1 large (100 gms) Coconut Milk- 1 US cup (If using readymade coconut milk, 4 tbsp coconut milk powder mixed with 1 cup water) Lemon Juice- 1 tsp Salt- 1 tsp Oil- 3 tbsp Preparation: Cut the fish fillets into 2 inch pieces. Grate the onion, chop the tomato and the coriander leaves, slit the green chillies. Prepare the coconut milk, ready made coconut milk can also be used. Process: Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves. Now add the grated onion and fry on medium to low heat for 5-6 mins till it starts changing colour. Add the ginger garlic paste, mix & fry on low heat for around 2-3 mins till the mixture is light brown in colour. Now add the chopped tomato and 1 tsp salt, mix and cook on medium heat for around 2-3 mins till soft. Add all the spice powders, give a mix and fry on medium heat for 2 mins. You may add a splash of water if needed. Now add the coconut milk & 150 ml of water. Cook on low heat for 2 mins. Now add the fish pieces, a pinch of salt and cover & cook on low heat for around 5 mins. Remove lid, give a stir and again cover & cook on low heat for another 5 mins. Remove lid, add 1 tsp lemon juice, give a mix and simmer for 2 mins Serve hot with rice. #coconutfishcurry #fishwithcoconutmilk #fishrecipe #fishcurry #fishincoconutmilk #bonelessfishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry