Fish in coconut gravy#themechallenge. Fish in Coconut Gravy. by: pauljoseph. Add the ground spices and fry on low heat for five minutes. Push the mixture to the side of the pan and place the fish in a single layer in the center.

Meanwhile, remove the curry leaves from stems, and add both. Fish curries in Sri Lanka usually feature coconut or coconut milk. I have used tomato and tamarind as souring agents. You can cook Fish in coconut gravy#themechallenge using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fish in coconut gravy#themechallenge

You need 2 of whole changu fish (or any type around you).
Prepare 1 of lemon.
Prepare of Fresh grated coconut.
It's 1 of onion.
You need 3 of big tomatoes.
You need Half of raw mango.
You need 1 tsp of salt and some salt to rub on the fish.
Prepare 1 bunch of coriander (dania).
It's 2 of whole green chilli.
You need 1/2 tsp of turmeric powder.
Prepare 2 tbsp of fish masala (sold in shops).
Prepare 1/2 glass of water to make masala.
You need 1/2 glass of water to make gravy.
Prepare 2 tbsp of oil.

I added the tomato to give this fish curry a little bit of sweetness to take the edge off the sourness. In Sri Lanka, most of the fish curries used to be cooked in an earthenware pot (Clay pot). This fish curry is kind of a revelation to me. So far I thought we use varutharacha (roasted and ground coconut paste) masala only for theeyal and chicken or other Btw, I was on lent that time and I was strongly tempted to break it.

Fish in coconut gravy#themechallenge instructions

Rub some salt and lemon on the fish after cleaning it and bake it in oven for 10 mins at 180'.
Now blend 150 grams coconut with all the ingredients in a blender with 1/2 glass water..
Put a pan on heat, add in the oil. Now add in the blended mix. Keep heat on medium and let it cook..
With half cup water amd remaining fresh coconut, make thick coconut milk and add it in the masala to make thick gravy.
After 5 mins, add the baked fish in the gravy. Let it cook some more and it is ready to serve.
Garnish with coriander leaves. Serve with chapati or rice.

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