How to Prepare Speedy Coconut fish curry (arachu vecha)

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Speedy Coconut fish curry (arachu vecha). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Coconut fish curry (arachu vecha), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut fish curry (arachu vecha) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut fish curry (arachu vecha) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you can achieve that.

I learnt how to make this South West Indian curry in the Cookpad kitchen today. It's a lovely light, slighty sour dish that just needs a good pulou rice to accompany. It uses a very interesting ingredient called Kudampuli that provides tamarind like flavour.

Ingredients and spices that need to be Get to make Coconut fish curry (arachu vecha):

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

Instructions to make to make Coconut fish curry (arachu vecha)

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.

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