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We hope you got benefit from reading it, now let’s go back to ilish fish fry with spicy cream coconut sauce recipe. To make ilish fish fry with spicy cream coconut sauce you only need 21 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Ilish fish fry with spicy cream coconut sauce:
- Take 250 gms ilish fish
- Take 1/2 tbsp turmeric powder
- Prepare as per taste Salt
- Provide 2 tbsp corn flour
- You need as required Oil for deep frying
- Get For sauce-
- Use 2 medium sized onion chopped
- Take 3 green chillies
- You need Some mustard seeds
- Use 1 tbsp corn flour
- Provide 2 medium sized tomatoes
- Prepare 3 garlic cloves
- Prepare 1 dalchini(cinnamon sticks)
- Use 1 inch ginger chopped
- Use 1/2 teaspoon garam masala powder
- Get 1/2 teaspoon dhania powder
- Prepare 1/2 fish curry powder
- Take 1 cup coconut chopped and grinded
- Provide 1/2 cup food cream
- Use as per taste Salt
- Use 2 teaspoons oil
Steps to make Ilish fish fry with spicy cream coconut sauce:
- Wash the fish piece and drain the water. Sprinkle salt, turmeric, and corn flour, and in a fish piece and coated the fish well with the flour. Heat the oil in a wok, and fry the prepared fish till brown or well cooked. Take out from the wok and keep it in a plate.
- For sauce, grind the chopped garlic, onion, ginger, coriander leaves,chillies,dalchini, in a fine paste.At the same time blend the tomato, coconut in a fine puree.
- Heat 2 tbsp of oil in a pan. Splutter some mustard seeds, add the blended tomato, coconut puree, saute for a while, meanwhile add the prepared spices for sauce, garlic, onion, ginger, chilies, coriander, salt, and dalchini paste. mix well with the puree, and cook for some time till gravy thickens covering lid this will take around 10 mins. After that add 1 tbsp of cornflour mixed with 1 teaspoon of water and pour in the sauce, mix food cream as well and cook for the next 15 mins in a low flame.
- Switch off the gas when done. And serve it on a plate with sauce.
Heat oil in wok and stir-fry garlic, ginger, turmeric and chilli until fragrant. Add stock, coconut cream, galangal and lemon grass; bring to a boil. Add fish, then reduce heat and simmer with lid on until fish is cooked as. But any fish that fries well is suitable - mullet, bass, hake, trout and or salmon are suitable. This recipe is ideal for barbecues as the fish and the sauce don't Add the sugar and coconut milk, mix well and simmer uncovered until sauce is thick.
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