Fish Stew

                                                          Fish Stew
                                                         

A simple and easy fish recipe 😃😃.  It is a perfect side dish for appam ( laced rice pancakes), idiyappam (string hoppers).  This can be prepared in minutes. The only difficulty is extracting coconut milk and if you are using readymade coconut milk like the one I used the whole procedure can be wrapped up in minutes 😉.  It is more or less similar to fish mappas the only difference is that you don’t temper the gravy . Like vegetable stew it is cooked in coconut milk and you don’t temper the gravy. Try this simple and easy recipe. Ok then let’s get started.

Preparation Time: 10 min

Cooking Time: 15 min

Serves: 2-3

Ingredients:

For marination

Fish: ½ lb or nearly 250 gm

Chili powder: 1 tsp

Turmeric powder: ¼ tsp

Salt: as needed

Fenugreek powder: a small pinch

Other ingredients

Gamboges/ fish tamarind / kudam puli: 2 (soaked in water)

Thin coconut milk: ½ cup

Thick coconut milk: ¼ cup

Onion: 1 (small size, sliced)

Ginger:  1 tbsp (chopped)

Garlic: 1 tbsp (chopped)

Curry leaves: 4-5 leaves

Tomato: ½ (chopped)

Turmeric powder: ¼ tsp

Kashmiri chili powder: 1 tsp

Coriander powder: ½ tsp

Salt: as needed

Coconut oil: as needed

Method

1.       Marinate the fish with the ingredients mentioned under marination. Set aside.

                                                                    

2.       Heat oil in a pan, when it is hot enough add sliced onion, ginger and garlic. Sauté it well.

                                                                     

3.       Add tomatoes.

                                                                    

4.       Add turmeric powder, Kashmiri chili powder and coriander powder. Sauté it well.

                                                                 

5.       Add thin coconut milk, bring it to a boil.

6.       Add marinated fish pieces,curry leaves and gamboges, cover and cook till fish pieces get cooked.

                                                               

7.       Once the fish pieces get cooked simmer the flame and add thick coconut milk.

                                                                      

8.       Cook for couple more minutes.  Switch off the flame after checking salt.

                                                                  

9.       Transfer to a serving dish.

                                                                  

10.   Serve hot with appam , idiyappam or rice.

                                                       

11.   Enjoy.

Notes

1.       You can use any kind of fish. I used tilapia.

2.       You can marinate overnight.

3.       Reduce the heat before adding coconut milk to avoid curdling of milk.

4.        You can replace gamboges with tomatoes; if so add 2-3 chopped tomatoes.