Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Fish and Coconut Skin Curry

Traditional 92. Fish and Coconut Skin Curry recipe

🧺 Ingredients

• 700g firm fish, cut into steaks
• 150g fresh coconut skin (outer layer), thinly sliced
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 large onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Fish and Coconut Skin Curry

1. Prepare coconut skin (5 mins): Peel outer brown skin from fresh coconut, remove thin brown layer. Slice thinly into matchsticks. Soak in water briefly.
2. Season fish (5 mins): Rub steaks with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric, and salt. Let sit for 5 minutes.
3. Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
4. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
5. Add tomatoes and coconut skin (3 mins, medium heat): Add chopped tomatoes and drained coconut skin matchsticks. Cover and cook for 2-3 minutes until tomatoes break down.
6. Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
7. Add thin coconut milk and fish (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer. Gently place fish steaks in curry. Add green chilies and curry leaves.
8. Finish (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should coat fish evenly.

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