Step-by-Step Guide to Make Quick Coconut fish curry (arachu vecha)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, coconut fish curry (arachu vecha). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Coconut fish curry (arachu vecha) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Coconut fish curry (arachu vecha) is something which I’ve loved my whole life.

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

The ingredients needed to make Coconut fish curry (arachu vecha):

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

Instructions 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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