05 Mar Fish in tomato puree and coconut milk
Fish absorbed in the sweetness of the coconut milk mixed with the tangy tomato puree.Delicious entree from the south India cuisine.
A simple receipe ,akin to the south indian style of cooking with coconut milk as the base. The South Indian States have a distinct style of cooking. Although each state has a differently unique style, yet the infusion of coconut milk and kokum is related to the south indian cusine and is comon across the whole region.
But coconut milk infused receipes have many common variations, just coconuut milk( a very bengali way of preparation of prawns with coconut milk, it will feature in my post as well), coconut milk with kokum, coconut milk and lemon grass( borrowed from thai gastronomy), coconut milk and tomatoes, coconut milk and curry leaves.
And not just fish receipes, even rice and veggie dishes have coconut milk as the base, thats the south indian style of cusine. For me though the fish with coconut milk is my personal favourite.
Am not sure to which exact style this receipe matches to but its a taste that i love and hence very often make this when i am short of spices or lack of time. althoigh to extract coconut milk for our forefathers was an arduous task, but with modern times and availibility of tetra pack coconut milk and powdered milk asf well, its so very easy to just create a dish with coconut milk. Infact, its the easiest ,esp when there”s shortage of time. Today was one such day..Too tired from office work, and with a review meet early morning tomorrow, I had to resort to a simple fish receipe, to compliment my rice and that needs no other side servings at all.So this is what i savoured
Fish(Rawas)- 3-4 pieces
coconut milk- 1/2 cup(You could add more according to the amount of gravy you desire)
Oil- 1 tbsp
salt-as per taste
tomato puree- 2 tbsp
tamarindpaste- 1/4 tsp
ginger paste-1/2 tsp
garlic paste-1/2 tsp
methi seeds- 1/2 tsp
mustard seeds-1/2 tsp
turmeric powder-1/2 tsp
coriander powder-1 tsp
jeera powder-1/2 tsp
garam masala powdr-1/2 tsp(Optional)
Marinate the fish in turmeric and salt and keep aside for sometime..fry them and keep them side.
In a pan add the oil and wait until hot.Add the peppercorns, mustard seeds, fenugreek seeds, cinamon, cloves, dry red chilli and curry leaves..Add the ginger garlic paste , turmeric .Add the tomato puree and fry just a little till the raw smell goes and add the coconut milk..Add the coriander and cumin powder and let Iet boil in low flame till the coconut milk forms a certain taste and thickness..add tamarind paste according to ur taste as well as adjust salt.Continue boiling on low flame covered and when you know it has reached the right consistency Put off the flame..
The aroma of the curry leaves intermixed with the fenugrek and mustard seeds alongeith the coconut milk is what the beauty of the exotic south indian aroma and taste…all so gloriously blended.
Additionally the distinct flavour of the coconut milk and the tomato puree creates a awesome texture and is very flavorful. With rawas, it just makes the receipe so perfect .Its actually upto you if you want to avoid the tomato puree..Thats a wonderful taste too just the coconut milk with the spices and the tanginess of the tamarind..
With plain rice, it is just complete without the need of any other accompiments really..It needs nothing else..The thick coconut milk with the curry leaves and tomato puree lends a beautiful, succulant taste, a total feast..For rice lovers, this is one receipe that totally satisfies your cravings and leaves you wanting for more..A pure gastronomical delight from the southern region of our country…