Nothing makes me feel more at home than a good old spicy fish curry. The use of freshly grated coconut in our curries is a very coastal thing because coconut trees are plentiful at the south region coasts, which makes this dish, even more, flavourful. So try this simple and delicious spicy fish curry recipe which can be rustled up in a very short time.
Ingredients
1/2 red onion, finely chopped
2 tilapia fish
2 tsp turmeric
2 tsp red chilli powder
coconut, freshly grated, pr 1/4 can of coconut milk, or 1 pouch of coconut condensed milk
1 pinch of asafoetida
2 tbsp of oil
salt, to taste
2 garlic cloves
Green Marinade
2 green chillies
1 handful of coriander
2-3 garlic cloves
Method
Remove the heads of the fish at the fish counter and make the fillets at home. Wash thoroughly and marinate with 1 heaped tsp red chilli powder, 1 heaped tsp turmeric, salt to taste, green marinade and set aside for at least 40 minutes
Toast the finely chopped red onion in a pan and then give it a spin in the food processor with the freshly grated coconut, add very little water to allow it spin easily. Grind to make a smooth fine paste
In a large saucepan, heat the oil and add a pinch of asafoetida
Now add 2 cloves of garlic with skin on to the oil and as the garlic turns a toasty brown, then add the turmeric powder, red chilli powder and then add the coconut and onion paste and continuously stir it for 2 – 3 minutes, then add enough water to make it the consistency of gravy and cover with a lid and let it cook for at least 7 – 8 minutes on a low flame
Then add the marinated fish and cook it in this gravy. It takes about 5 – 7 minutes as the fish cooks quickly
Pairs well with steaming rice and fresh bread and serve hot.
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