Easiest Way to Make Any-night-of-the-week Coconut fish curry (arachu vecha)

Coconut fish curry (arachu vecha).

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut fish curry (arachu vecha). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Coconut fish curry (arachu vecha) is one of the most favored of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. Coconut fish curry (arachu vecha) is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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

Steps 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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