Hotel-Style Orange Fish Curry

Ingredients

• Fish
• 4 tbsp Grated coconut
• 2 Shallot (For grinding with the spice mixture)
• 2 tsp Kashmiri chili powder (For the ground spice mixture)
• 1 tsp Coriander powder (For the ground spice mixture)
• 0.25 tsp Turmeric powder (For the ground spice mixture)
• Water (For grinding and the curry; amount not stated)
• 2 tbsp Coconut oil (For cooking the aromatics)
• 5 Shallot (For the curry base)
• 5 cloves Garlic
• 1 Ginger (1 medium piece)
• 2 Green chili
• Curry leaves (Amount not stated)
• Salt (To taste)
• 5 Tamarind (Amount is listed as 5 pieces; exact form and weight are not stated)
• 1 cup Coconut milk
• 0.25 tsp Fenugreek powder
• 2 tbsp Coconut oil (For tempering)
• Curry leaves (For tempering; amount not stated)
• 2 Dried chili (For tempering)
• Mustard seeds (For tempering; amount not stated)
• 0.25 tsp Kashmiri chili powder (For tempering)

Steps

1. 1

   Place the fish in a grinding jar or blender along with the grated coconut, 2 shallots, Kashmiri chili powder, coriander powder, turmeric powder, and some water. Grind the mixture well into a smooth masala.

2. 2

   Heat 2 tablespoons of coconut oil. Add the remaining shallots, garlic, ginger, green chilies, and curry leaves, then sauté them as the curry base begins to cook.

3. 3

   Add salt and water to the curry base, followed by the tamarind. The source does not specify the water quantity or cooking time.

4. 4

   Add the ground coconut-and-spice mixture to the curry base and combine. The source does not provide a detailed simmering time or clear point at which the fish is cooked in the gravy.

5. 5

   Add 1 cup coconut milk and 1/4 teaspoon fenugreek powder. Combine gently; the source does not specify whether the coconut milk is added before or after simmering the fish.

6. 6

   For the finishing tempering, heat 2 tablespoons coconut oil and add curry leaves, dried chilies, mustard seeds, and 1/4 teaspoon Kashmiri chili powder. The source does not state the tempering time or explicitly describe pouring it over the curry.

Notes

The post provides the ingredient list and the transcript confirms grinding the fish with shallot, chili powder, coriander powder, turmeric powder, and water, followed by adding aromatics, salt, and water. It does not provide the fish quantity, water quantity, cooking temperature, simmering time, or complete ordered cooking and finishing instructions; these details should be confirmed from the video or creator before cooking.

Nutrition per serving

• main
• fish
• Kerala
• Indian
• curry
• gluten-free
• dairy-free
• coconut-based