{"id":17168,"date":"2014-04-03T20:22:32","date_gmt":"2014-04-04T00:22:32","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=17168"},"modified":"2023-04-24T22:58:06","modified_gmt":"2023-04-25T02:58:06","slug":"fish-in-tomato-and-coconut-gravy-fish-curry-with-mint-leaves","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/fish-in-tomato-and-coconut-gravy-fish-curry-with-mint-leaves\/","title":{"rendered":"Fish in Tomato and Coconut Gravy &#8211; Fish Curry with Mint Leaves"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17169\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-curry.jpg\" alt=\"fish curry\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-curry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Fish cooked in tomato and coconut gravy, mint leaves made this fish curry aromatic&#8230;<\/p>\n<p>I stepped out a bit from my comfort zone and made this fish curry. Whenever I make fish curry, I follow the usual Kerala style fish curry preparation methods. It gets hard for me to try a different kind of fish curry. So, this time I tried making the fish curry a little differently. Instead of making a paste with grated coconut alone, I added tomatoes to it. Also, I added mint leaves which is quite unusual in fish curries. Yes, I said no to curry leaves and cilantro. My hubby and I loved this fish curry and was served along with <a href=\"http:\/\/www.thasneen.com\/cooking\/idiyappam\/\" target=\"_blank\" rel=\"noopener\">Idiyappam (Steamed Kerala style rice noodles).<\/a><\/p>\n<p>For Idiyappam recipe, <a href=\"http:\/\/www.thasneen.com\/cooking\/idiyappam\/\" target=\"_blank\" rel=\"noopener\">click here<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17170\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-in-tomato-coocnut-gravy.jpg\" alt=\"fish in tomato coocnut gravy\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-in-tomato-coocnut-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-in-tomato-coocnut-gravy-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-in-tomato-coocnut-gravy-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Preparation Pictures<\/strong><\/p>\n<p><strong>After adding tomato-coconut paste<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17172\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry1.jpg\" alt=\"making-fish-curry\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Making fish curry<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17171\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry.jpg\" alt=\"making fish curry\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/making-fish-curry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/04\/fish-curry.jpg\" \/>\n<div class=\"item ERName\">Fish in Tomato and Coconut Gravy &#8211; Fish Curry with Mint Leaves<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making paste[\/b]<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Grated coconut- 1\/2 cup<\/li>\n<li class=\"ingredient\">Small onions- 4<\/li>\n<li class=\"ingredient\">Whole Peppercorns- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ERSeparator\">[b]For making the curry[\/b]<\/li>\n<li class=\"ingredient\">Fish, cubed- 10 to 12 pieces (use mild tasting fish like tilapia, bass, red snapper)<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Sesame oil- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Fenugreek seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Dried red whole chilies, halved- 2<\/li>\n<li class=\"ingredient\">Onion, chopped- 1<\/li>\n<li class=\"ingredient\">Green chilies, chopped-1 or 2<\/li>\n<li class=\"ingredient\">Fresh tamarind juice- 3 inch slice tamarind soaked in 1\/2 cup warm water<\/li>\n<li class=\"ingredient\">Chili powder- 3\/4 to 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 4 large leaves<\/li>\n<li class=\"ingredient\">Warm water- 1 cup<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a blender, grind the ingredients mentioned &#8220;for making paste&#8221; into a smooth paste. Keep it aside.<\/li>\n<li class=\"instruction\">Soak fresh tamarind in lukewarm water for 5 minutes, squeeze the tamarind in the water well, strain the juice and keep it aside.<\/li>\n<li class=\"instruction\">Cut the fish into cubes or 2 inch slices. I used bass fish.<\/li>\n<li class=\"instruction\">Place a large saucepan over medium heat, add both coconut oil &amp; seasme oil, let oil turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add fenugreek seeds and the halved dried red chilies, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add onions and chopped green chilies, season with 1\/2 tsp salt and saute till onions turn translucent.<\/li>\n<li class=\"instruction\">Add the ground tomato-coconut paste, combine well and cook for a few minutes.<\/li>\n<li class=\"instruction\">Add chili powder, turmeric powder, coriander powder, ground pepper and 1 tsp salt, combine well and cook for a couple of minutes.<\/li>\n<li class=\"instruction\">Add the tamarind extract, combine well.<\/li>\n<li class=\"instruction\">Add 1 cup warm water, combine well.<\/li>\n<li class=\"instruction\">Let the gravy come to a slight boil.<\/li>\n<li class=\"instruction\">Taste and add more salt and chili powder if needed for more spice.<\/li>\n<li class=\"instruction\">Add the fish into the gravy.<\/li>\n<li class=\"instruction\">Add the chopped mint leaves.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes till the fish has cooked well.<\/li>\n<li class=\"instruction\">Open the lid and sprinkle garam masala over the fish curry.<\/li>\n<li class=\"instruction\">Cook for a couple more minutes, remove the pan from the heat and keep it covered for sometime.<\/li>\n<li class=\"instruction\">Serve this fish curry with rice, idiyappam, pathiri, orotti, chapati etc<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fish cooked in tomato and coconut gravy, mint leaves made this fish curry aromatic&#8230; I stepped out a bit from my comfort zone and made this fish curry. Whenever I make fish curry, I follow the usual Kerala style fish curry preparation methods. It gets hard for me to try a different kind of fish &hellip; <\/p>\n","protected":false},"author":1,"featured_media":17169,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,302,382,661,27],"tags":[35,301],"class_list":["post-17168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-curry","category-fish-by-ingredient","category-fish-curry-by-category","category-indian-cuisine","tag-coconut","tag-fish-curry","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/17168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=17168"}],"version-history":[{"count":1,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/17168\/revisions"}],"predecessor-version":[{"id":30398,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/17168\/revisions\/30398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/17169"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=17168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=17168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=17168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}